Vegan Deep Dish Pizza
Ingredients
Pizza dough
- 240 g gluten-free flour mix (*see recipe notes)
- 1 tbsp psyllium husk powder
- 1/3 tsp sea salt
- 200 ml plant-based milk
- 20 g fresh yeast (*see recipe notes)
- 1/2 tbsp maple syrup or 2 tsp sugar
- 2 tsp olive oil
Filling
- 5 oz fresh baby spinach
- 2 peppers (I used green ones), chopped
- 1 onion chopped
- 1 cup mushrooms sliced
- 2/3 cup corn
- 1/2 cup tomato sauce
- 1 batch vegan cheese (or vegan cheese of choice)
- sea salt, black pepper, and Italian spice mix to taste
- red pepper flakes (optional)
Preparation
Heat the plant-based milk in a saucepan until lukewarm, about 35-40°C, then add yeast, sugar, and olive oil and set aside for 10 minutes to proof until frothy if the yeast is active.
Combine the dry ingredients—flour, psyllium husk powder, and sea salt—in a bowl and stir with a whisk.
Add the yeast mixture to the dry ingredients and stir with a wooden spoon, then knead the dough for about 5 minutes; it will be sticky, form into a ball, and let it rise in a warm place for 60 minutes until almost doubled in size.
Place the risen dough on a floured surface and roll it out to about 0.6-0.8 cm thick with a diameter of 30 cm.
Preheat the oven to 200°C.
Line an 8-inch springform pan with parchment paper or grease with oil, place the dough in it, and let it rest for 10 minutes.
Pre-bake the dough for 10 minutes, and meanwhile chop the vegetables.
Remove the pre-baked crust from the oven and layer in the spinach, chopped peppers, onion, mushrooms, and corn.
Spread the tomato sauce evenly over the vegetables.
Sprinkle the vegan cheese on top and season with sea salt, black pepper, Italian spice mix, and optional red pepper flakes.
Bake for an additional 15-20 minutes or until the cheese is melted and the vegetables are tender.
Allow the pizza to cool slightly before slicing and serving.
