Gluten-Free 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 plant-based milk until lukewarm (35-40°C or 95-104°F). Add yeast, sugar, and olive oil, then set aside for 10 minutes until frothy to proof the yeast.
Combine gluten-free flour mix, psyllium husk powder, and sea salt in a bowl and stir with a whisk.
Add the yeast mixture and stir with a wooden spoon. Knead the sticky dough for 5 minutes by hand, form a ball, and let rise in a warm place for 60 minutes until doubled in size.
Place the risen dough on a floured surface and roll out to 0.6-0.8 cm thickness and 30 cm (12 inch) diameter.
Preheat oven to 200°C (390°F).
Line an 8-inch springform pan with parchment paper or grease with oil. Place the dough into the pan and let rest for 10 minutes.
Pre-bake the dough for 10 minutes. Meanwhile, chop the peppers, onion, and mushrooms.
Spread the tomato sauce over the pre-baked crust.
Add the chopped vegetables, spinach, corn, and season with sea salt, black pepper, Italian spice mix, and red pepper flakes if desired.
Sprinkle the vegan cheese on top.
Bake for 20-25 minutes at 200°C (390°F) until the cheese is melted and the vegetables are cooked through.
Let cool for 5 minutes before slicing and serving.
