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 green peppers
- 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 until lukewarm (not hot!), about 35-40 degrees C (95-104 degrees F)
Add yeast, sugar, and olive oil to the warm milk and set aside for 10 minutes to proof the yeast. If the mixture becomes frothy, the yeast is active
Combine the 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 until the dough comes together. Knead the dough for 5 minutes by hand until smooth, form into a ball, and let rise in a warm place for 60 minutes or until doubled in size
Once risen, place the dough on a floured surface and roll out to 0.6-0.8 cm thick and about 30 cm (12 inches) in diameter
Preheat the oven to 200 degrees C (390 degrees F)
Line an 8-inch springform pan with parchment paper or grease with oil. Place the dough into the pan, pressing it up the sides. Let rest for 10 minutes
Pre-bake the crust for 10 minutes
Meanwhile, chop the peppers and onion, and slice the mushrooms
Spread the tomato sauce over the pre-baked crust
Layer the spinach, peppers, onion, mushrooms, and corn over the sauce
Top with vegan cheese and season with sea salt, black pepper, Italian spice mix, and red pepper flakes if desired
Bake for 20-25 minutes until the crust is golden and the cheese is melted
