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 until lukewarm, about 35-40 degrees C, then add yeast, sugar, and olive oil and set aside for 10 minutes to proof.
Combine 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 combined, then knead the dough for about 5 minutes, form a ball, and let it rise in a warm place for 60 minutes.
Roll out the dough on a floured surface to about 0.6-0.8 cm thick with a diameter of 30 cm.
Preheat the oven to 200 degrees C.
Line an 8-inch springform pan with parchment paper or grease it, place the dough inside, and let it rest for 10 minutes.
Pre-bake the dough for 10 minutes.
Meanwhile, chop the vegetables including peppers, onion, and mushrooms.
Add the filling ingredients to the pre-baked dough, including spinach, chopped peppers, chopped onion, sliced mushrooms, corn, tomato sauce, and vegan cheese, then season with salt, pepper, Italian spices, and red pepper flakes if desired.
Bake until the cheese is melted and the vegetables are tender, about 15-20 minutes.
