Vegan Chicago Style Deep Dish Pizza
Full recipe at veeatcookbake.com
Utensils needed:
- 150g wholegrain spelt flour
- 50g oat flour
- 50g Almond flour
- 1/2 teaspoon sea salt
- 200 ml of water
- 1 tbsp tahini
- 7 g active dry yeast
- 1 handful of baby spinach
- 1 pepper
- 1 small onion
- 1/2 zucchini
- 1/4 cup of corn
- 3/4 cup tomato puree (passata)
- 1 tablespoon of fresh oregano and basil chopped or dried 1 tsp
- Season with salt and pepper
- 150g of water
- 50 g cashews soaked
- 2 tablespoons of yeast flakes
- 1/2 teaspoon sea salt, garlic powder, onion powder
- 2 tbsp tapioca starch
- 1 teaspoon of psyllium husks powder
- 1/4 cup water to thin out the left cheese sauce
Overview
Prep Time:
35 m
Cook Time:
20 m
Total Time:
55 m