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 for a few seconds until it is lukewarm, about 35-40 degrees C (95-104 degrees F), then add yeast, sugar, and olive oil and set aside for about 10 minutes to proof the yeast.
Combine all dry ingredients for the dough—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 until it comes together, then knead the dough for about 5 minutes with your hands, form a ball, and set aside in a warm place for about 60 minutes until it almost doubles in size.
Once the dough has risen, place it 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 pan with parchment paper or grease it with oil, then carefully place the dough into the pan and let it rest for about 10 minutes.
Pre-bake the dough for around 10 minutes, and meanwhile, chop the vegetables.
Add the tomato sauce, vegan cheese, and chopped vegetables to the pre-baked dough.
Season with sea salt, black pepper, Italian spice mix, and red pepper flakes if desired.
Bake until the cheese is melted and the vegetables are tender, about 15-20 minutes.
