I am sure you know how much I love pizza. Yes, I adore it! That’s why I always get so excited when I create a new pizza recipe. This vegan deep dish pizza is a crowd-pleaser for sure. Oh, and did I mention that the recipe is gluten-free too?! Well, you can make this recipe with a regular (wheat flour) dough as well, but for all of you who are gluten-free (and vegan), you gotta try out this recipe!
This easy to make vegan deep dish pizza is the perfect comfort food on weekends! The recipe is gluten-free and plant-based. You can use your favorite veggies for this yummy pizza pie!Course: Main Course, PizzaServings: 2Author: Michaela Vais
- 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
- 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 easy vegan cheese sauce (or vegan cheese of choice)
- sea salt, pepper, and Italian spice mix to taste
- red pepper flakes (optional)
- Heat the plant-based milk in a saucepan for a few seconds until it’s lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add yeast, sugar, and olive oil and set aside for about 10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
- Combine all dry ingredients (flour, psyllium husk powder, sea salt) in a bowl and stir with a whisk.
- Add the yeast mixture and stir with a wooden spoon. It might seem too wet in the first few seconds but that will change within a minute. Knead the dough for about 5 minutes with your hands (it will be sticky, that’s ok), form a dough ball and set aside (preferably in a warm place) for about 60 minutes. It should almost double in size.
- Once 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. It should have a diameter of about 30 cm (12 inches).
- Preheat oven to 200 degrees C (390 degrees F).
- Line an 8-inch springform with parchment paper or grease it with some oil. Carefully place the dough into the springform. It should look like this. Let it rest again for about 10 minutes.
- Prebake the dough for around 10 minutes. Meanwhile, you can chop the veggies.
- Fry veggies and mushrooms in a skillet with a little bit of oil over medium heat for about 5 minutes. Add salt, pepper, and Italian spices to taste. You can also add red pepper flakes if you like it spicy.
- Make a batch of my easy vegan cheese sauce and spread half of it onto the prebaked pizza dough. You can use any other vegan cheese of choice instead.
- Then add layers of the fried veggies, tomato sauce, and more vegan cheese (sauce). Place the pizza back in the oven for another 20 minutes.
- Enjoy with fresh herbs of choice. PS: Please note that this vegan deep dish pizza won’t stay nicely in shape when you cut into it because it has a lot of filling. Read the recipe notes below for a solution.
You can use 1 1/2 tsp instant dry yeast instead of fresh yeast. I have made this recipe once with an additional layer of dough in between. This will help the pizza to stay in shape when you cut into it. To make this, simply divide the dough into 2 parts, one being 2/3 of the size of the other one. Spread the larger rolled out dough into the pan/springform and use the smaller rolled out dough as an additional layer in between the veggies! I had the BEST result 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)