Vegan Deep Dish Pizza

Vegan Deep Dish Pizza

This easy-to-make vegan deep-dish pizza is the perfect weekend comfort food! The recipe is gluten-free and plant-based. You can use your favorite vegetables for this delicious pizza pie!

Ingredients

Pizza dough:

• 240 g gluten-free flour mix (*see recipe notes)
• 1 tablespoon of psyllium husk powder
• 1/3 teaspoon sea salt
• 200 ml plant-based milk
• 20 g fresh yeast (*see recipe notes)
• 1/2 tablespoon maple syrup or 2 tablespoons sugar
• 2 teaspoons of olive oil

Filling:

• 140 g fresh baby spinach
• 2 bell peppers (I used green), chopped
• 1 onion chopped
• 1 cup (75 g) sliced ​​mushrooms
• 2/3 cup (120 g) corn
• 1/2 cup (120 g) tomato sauce
• 1 batch of vegan cheese (or vegan cheese of choice)
• sea ​​salt, black pepper and Italian spice mix to taste
• red pepper flakes (optional)

Instructions

make pizza dough

1. Heat the plant-based milk in a saucepan for a few seconds until it is warm (not hot!) to about 35-40 degrees C (95-104 degrees F). Add the yeast, sugar, and olive oil and set aside for about 10 minutes to prove the yeast. If it starts to foam, the yeast is active and usable.
2. Combine all dry ingredients (flour, psyllium husk powder, sea salt) in a bowl and mix with a whisk.
3. Add the yeast mixture and stir with a wooden spoon. It may look very wet for the first few seconds, but that will change in a minute. Knead the dough by hand for about 5 minutes (it will be sticky, no problem), form a dough ball and set it aside (preferably in a warm place) for about 60 minutes. It should be almost double in size.
4. After the dough has risen, place it on a floured surface and roll it out with a rolling pin about 0.6-0.8 cm thick.
5. It should have a diameter of about 30 cm (12 in).
6. Preheat oven to 200 degrees C (390 degrees F).
7. Line an 8-inch springform with parchment paper or grease it with a little oil. Carefully place the dough into the springform tin. It should look like this. Let it rest for about 10 minutes again.
8. Pre-bake the dough for about 10 minutes. In the meantime, you can chop the vegetables.

make the stuffing

1. Saute the vegetables and mushrooms in a pan with a little oil over medium heat for about 5 minutes. Add salt, pepper and Italian seasonings to taste. If you like it hot, you can also add paprika.
2. Make a batch of my easy vegan cheese sauce and spread half over the pre-baked pizza dough. You can use any other vegan cheese of your choice instead.
3. Then add a layer of fried vegetables.
4. Add the tomato sauce.
5. Also add more vegan cheese (sauce). Return the pizza to the oven for another 20 minutes.
6. Enjoy with fresh herbs of your choice. Note: Please keep in mind that this vegan deep dish pizza won’t stay well when you cut it because it has too much filling. Read the recipe notes below for the solution.

notes

• You can use 1 1/2 teaspoons of instant dry yeast instead of fresh yeast.
• I made this recipe once by adding a layer of dough in between. This will help keep the pizza in shape when you cut it. To do this, divide the dough into 2 parts, one about 2/3 of the other. Spread the larger dough on the tray/spring tin and use the smaller dough as an additional layer between the vegetables!
• I have had the BEST results with the following homemade gluten-free flour mix:
• 120 g white rice flour (3/4 cup)
• 60 g chickpea flour (1/2 cup)
• 60 g tapioca flour (1/2 cup)
• The recipe is for 4 people. Nutritional values ​​are for one serving.