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Vegan deep dish pizza
By elavegan .
Pizza dough:
240 g gluten-free flour combine (*see recipe notes)
1 tbsp psyllium husk powder
1/three tsp sea salt
200 ml plant-based milk
20 g contemporary yeast (*see recipe notes)
half of tbsp maple syrup or 2 tsp sugar
2 tsp olive oil
5 ouncesfresh child spinach
2 peppers (I used inexperienced ones), chopped
1 onion chopped
1 cup mushrooms sliced
2/three cup corn
half of cup tomato sauce
1 batch vegan cheese (or vegan cheese of alternative)
sea salt, black pepper, and Italian spice combine to style
purple pepper flakes (non-obligatory)

Make the pizza dough
Warmth the plant-based milk in a saucepan for a couple of seconds till it is lukewarm (not scorching!) about 35-40 levels C (95-104 levels F). Add yeast, sugar, and olive oil and put aside for about 10 minutes to proof the yeast. If it begins to get frothy, then the yeast remains to be energetic and usable.
Mix all dry elements (flour, psyllium husk powder, sea salt) in a bowl and stir with a whisk.
Add the yeast combination and stir with a wood spoon. It may appear too moist within the first few seconds however that can change inside a minute. Knead the dough for about 5 minutes together with your fingers (it will likely be sticky, that is okay), type a dough ball and put aside (ideally in a heat place) for about 60 minutes. It ought to virtually double in measurement.
As soon as the dough has risen, place it on a floured floor, and roll it out with a rolling pin about 0.6-0.Eight cm thick. It ought to have a diameter of about 30 cm (12 inches).
Preheat oven to 200 levels C (390 levels F).
Line an 8-inch springform with parchment paper or grease it with some oil. Rigorously place the dough into the springform. It ought to seem like this. Let it relaxation once more for about 10 minutes.
Vegan deep dish pizza gluten-free dough
Pre-bake the dough for round 10 minutes. In the meantime, you may chop the veggies.

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