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 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 or 95-104°F), add yeast, sugar or maple syrup, and olive oil, then set aside for 10 minutes to proof until frothy.
Combine the 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 for 5 minutes to form a dough ball and let it rise in a warm place for 60 minutes until almost doubled in size.
Roll out the dough on a floured surface to about 0.6-0.8 cm thick and 30 cm in diameter.
Preheat the oven to 200°C (390°F).
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.
Meanwhile, chop the vegetables including peppers, onion, and mushrooms.
Spread the tomato sauce evenly over the pre-baked dough.
Layer the spinach, chopped peppers, onion, sliced mushrooms, and corn on top.
Sprinkle the vegan cheese and season with sea salt, black pepper, Italian spice mix, and optional red pepper flakes to taste.
Bake until the cheese is melted and vegetables are tender, about 15-20 minutes.
Remove from the oven and serve.
