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 chopped green peppers
- 1 chopped onion
- 1 cup sliced 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, about 35-40 degrees C, then add yeast, sugar, and olive oil and set aside for 10 minutes to proof; it should become frothy if the yeast is active.
Combine the dry ingredients—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; knead the dough for about 5 minutes, form a ball, and set aside in a warm place for 60 minutes to rise until almost doubled in size.
Once the dough has risen, roll it out on a floured surface to about 0.6-0.8 cm thick with a diameter of 30 cm.
Place the rolled dough into an 8-inch springform pan lined with parchment paper or greased with oil and let it rest for 10 minutes.
Preheat the oven to 200 degrees C.
Pre-bake the dough for around 10 minutes; meanwhile, chop the vegetables.
Add the filling ingredients to the pre-baked dough.
Bake until the cheese is melted and the vegetables are tender.
