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)
- 1 onion
- 1 cup mushrooms
- 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 for a few seconds until it is lukewarm, 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, the yeast is 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 to the dry ingredients and stir with a wooden spoon. It may seem too wet at first but will change within a minute. Knead the dough for about 5 minutes with your hands, form a dough ball, and set aside in a warm place for about 60 minutes until it almost doubles in size.
Place the risen dough on a floured surface and roll it out with a rolling pin to about 0.6-0.8 cm thick with a diameter of about 30 cm (12 inches).
Preheat the oven to 200 degrees C (390 degrees F).
Line an 8-inch springform with parchment paper or grease it with oil. Carefully place the dough into the springform and let it rest for about 10 minutes.
Pre-bake the dough for around 10 minutes. Meanwhile, chop the vegetables.
Add the filling ingredients to the pre-baked dough.
Bake until the cheese is melted and the vegetables are tender.
