DEEP DISH PIZZA #pizza #food
Veggie lover DEEP DISH PIZZA
You may inquire as to why I am sharing this veggie lover profound dish pizza formula with you. All things considered, I like veggies, mushrooms, and vegetarian cheddar. You can top off a profound dish pizza with parts and loads of veggies… So better believe it, it's really an entirely solid "pizza goulash" due to every one of the veggies, right. Also, I need all of you to experiment with healthyish formulas. Isn't it stunning when you can say: "I just ate a sound pizza with huge amounts of veggies and it really tasted astonishing".
I picked spinach, peppers, mushrooms, corn, onion, tomato sauce, and veggie lover cheddar as filling. Notwithstanding, you can pick any garnishes which you like for this veggie lover profound dish pizza, for instance, tomatoes, zucchini, eggplant, chickpeas thus considerably more.
I made another sans gluten pizza batter with chickpea flour, rice flour, and custard flour and really like it A LOT! In the event that you don't as of now have a (locally acquired) sans gluten flour blend at home, you out this flour blend an attempt.
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 easy vegan cheese sauce (or vegan cheese of choice)
- sea salt, pepper, and Italian spice mix to taste
- red pepper flakes (optional)
Instructions :
- 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.
- Vegan deep dish pizza gluten-free dough
- 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.
- Vegan deep dish pizza gluten-free dough with vegan cheese
- 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.
- Vegan deep dish pizza gluten-free dough with onion and peppers
- Vegan deep dish pizza gluten-free dough with spinach
- Vegan deep dish pizza gluten-free dough with corn and mushrooms
- Vegan deep dish pizza gluten-free dough with veggies mushrooms and vegan cheese
- 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.