Vegan Deep Dish Pizza
Ingredients
Pizza dough
- 240 g gluten-free flour mix
- 1 tbsp psyllium husk powder
- 1/3 tsp sea salt
- 200 ml plant-based milk
- 20 g fresh yeast
- 1/2 tbsp maple syrup or 2 tsp sugar
- 2 tsp olive oil
Filling
- 5 oz fresh baby spinach
- 2 peppers chopped
- 1 onion chopped
- 1 cup mushrooms sliced
- 2/3 cup corn
- 1/2 cup tomato sauce
- 1 batch vegan cheese
- sea salt, black pepper, and Italian spice mix to taste
- red pepper flakes (optional)
Preparation
Heat the plant-based milk in a saucepan for a few seconds until it is lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add yeast, sugar, and olive oil and set aside for about 10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
Combine all dry ingredients (flour, psyllium husk powder, sea salt) in a bowl and stir with a whisk.
Add the yeast mixture and stir with a wooden spoon. It might seem too wet in the first few seconds but that will change within a minute. Knead the dough for about 5 minutes with your hands (it will be sticky, that's ok), form a dough ball and set aside (preferably in a warm place) for about 60 minutes. It should almost double in size.
Once the dough has risen, place it on a floured surface, and roll it out with a rolling pin about 0.6-0.8 cm thick. It should have a diameter of about 30 cm (12 inches).
Preheat oven to 200 degrees C (390 degrees F).
Line an 8-inch springform with parchment paper or grease it with some oil. Carefully place the dough into the springform. Let it rest again for about 10 minutes.
Pre-bake the dough for around 10 minutes. Meanwhile, chop the vegetables.
Add the filling ingredients to the pre-baked crust.
Bake until the cheese is melted and the vegetables are tender.
