Best Egg Substitute in Pizza Dough

Aquafaba is the viscous water from cooked chickpeas and contains proteins and starches that mimic the functional properties of egg whites in baking. It acts as a binder and can trap air, aiding in dough rise and structure.

For best results, use the liquid from canned chickpeas, whisk it slightly before measuring, and avoid using overly thick or thin aquafaba. Adjust hydration in the dough slightly if needed.

Compared to eggs, aquafaba produces a similar chewy texture and good dough elasticity, with a neutral flavor that does not interfere with the pizza's taste.

When mixed with water, ground flaxseed forms a gel-like mucilage that acts as a binder, similar to egg proteins. This helps hold the dough together and retain moisture.

Mix flaxseed and water and let it sit for 5-10 minutes before adding to the dough. Because flaxseed adds fiber and density, avoid overusing to prevent heaviness.

The final crust may be slightly denser and darker with a mild nutty taste, but still chewy and structurally sound.

Chia seeds absorb water and form a gel that mimics egg's binding properties by trapping moisture and providing structure. This helps maintain dough elasticity and cohesion.

Prepare the gel by soaking ground chia seeds in water for 10-15 minutes before use. Monitor dough hydration as chia gel can add extra moisture.

The resulting dough is slightly more hydrated and may have a subtle texture difference but remains pliable and chewy.

Silken tofu provides protein and moisture that help bind ingredients together in dough. Its smooth texture integrates well but lacks the leavening effect of eggs.

Puree tofu until smooth and incorporate it evenly. Reduce other liquids slightly to compensate for added moisture.

The crust tends to be denser and less springy than with egg, but still cohesive and workable.

Commercial egg replacers are formulated blends of starches and leavening agents that simulate egg functionality in baking. They provide binding and some rise but lack the natural proteins of eggs.

Follow package instructions precisely and mix well to avoid clumping. Adjust dough hydration if necessary.

The dough may have a slightly different crumb and less elasticity but remains workable and produces an acceptable crust.