Vegan Gluten-Free 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 lukewarm (35-40°C). Add yeast, sugar, and olive oil and set aside for 10 minutes to proof the yeast. If it starts to get frothy, the yeast is active.
Combine all dry ingredients (gluten-free flour mix, 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 until it almost doubles in size.
Once the dough has risen, place it on a floured surface and roll out to 0.6-0.8 cm thick and 30 cm in diameter.
Preheat oven to 200°C (390°F).
Line an 8-inch springform with parchment paper or grease with oil. Carefully place the dough into the springform. Let it rest for 10 minutes.
Pre-bake the dough for 10 minutes. Meanwhile, chop the peppers, onion, and mushrooms.
Spread the tomato sauce evenly over the pre-baked crust.
Add the chopped peppers, onion, mushrooms, corn, and spinach on top of the sauce.
Season with sea salt, black pepper, Italian spice mix, and red pepper flakes if using.
Top with the vegan cheese.
Bake for an additional 15-20 minutes until the cheese is melted and the vegetables are tender.
Let the pizza cool for 5 minutes before slicing and serving.
