Welcome to comfort food at its finest: Baked Cheesy Garlic Fingers with Beer Pizza Dough. You know back in middle school when you went to a pizza party and there was always a box of garlic fingers on the table? Google says garlic fingers are an Atlantic Canadian thing. So maybe you haven’t actually experienced this pizza party scenario. But trust me- the garlic fingers were always the first thing gone off the table. Its like a pizza with garlic butter and cheese. We couldn’t have invented something so great haha!
If you’re a garlic finger fan, you’ll love this. And if you’ve never had them, you’ll LOVE this recipe. The dough has a not-so-secret ingredient- beer. It helps it rise and become suuuuper fluffy. You can’t really taste the beer after its baked, so definitely serve these with your favourite beer if you’re craving it! If you don’t have beer or don’t want to use it, simply sub 330 mL of room temp/warm water. Easy!
Also, if you want to cut down on prep time, you can easily use store-bought dough. I love to serve these fingers with a side of marinara for dipping, but the traditional dip is donair sauce. Donair’s are for sure a Halifax thing, so I won’t get into that today. But if you know what it is, you’ll know the magic that is garlic fingers dipped in Donair sauce. Sadly, its really hard to make good vegan donair sauce, so I always opt for the marinara.
Homemade fluffy beer dough, smothered in garlic butter and vegan cheese.
2 1/2 cups all-purpose flour
2 tsp instant yeast
1 tsp salt
330 mL (1 bottle) room temperature mild beer like a pale ale or lager
1 tbsp oil
1 batch beer dough, or ball of store-bought dough
3 cloves garlic, minced
3 tbsp vegan butter (I use Becel sticks)
1 1/2 cups shredded vegan cheese (I use either Daiya cutting board collection or Earth Island shreds, or a mix!)
1/2 tsp dried parsley
marinara sauce for dipping, optional
For the beer dough: in a mixing bowl, combine the flour, yeast and salt and whisk until combined. Add the beer and oil and mix to form a smooth dough ball. Cover with a tea towel or plastic wrap and place in a warm, draft-free area for 1 hour to rise.
Preheat oven to 450 F. Shape the dough into a pizza shape about 10-12 inches in diameter. Place on a Parc ament-lined baking tray or pizza stone.
In a small pot on medium heat, combine the garlic and vegan butter and heat until melted. Spread evenly over crust, then add vegan cheese shreds in an even layer, followed by the parsley.
Bake 12-15 minutes until golden brown on the bottom and bubbling on top. Slice into “fingers” then dip in desired sauce. Enjoy!
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
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When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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