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Deep dish pizza Recipe

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This recipe for Deep dish pizza is from The Gypsy Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
cheese
1/2 cup raw cashews
fresh lemon juice from 1 lemon
2 tsp pure maple syrup
4 tbsp nutritional yeast flakes
2 tbsp agar powder(online stores have it)
4 tbsp tapioca starch
2 tsp sea salt
2/3 cup refined coconut oil
2 heaping tsp white miso paste
3 cups water

Brine solution
7 cups cold water
6 tsp sea salt
2 tsp garlic powder
2 tsp oregano
2 cup ice cups
1 tbsp olive oil

Crust (1 12 inch deep dish pizza pan)
3 cups white spelt flour(online)
1/4 pizza flour
1/2 cup yellow corn meal
2 tsp salt
2 heaping tsp active dry yeast
1 tbsp sugar
1 1/4 cup warm water

For the top and sides of crust
1/4 cup soft butter
olive oil for bowl coating

Sauce
2 28 0z can stewed tomatoes drained and squeezed
1/4 cup melted butter
1 tbsp garlic powder
1 tsp seasoned salt
1 tbsp oregano

optional
vegan sausage or meat sub of choice.

Directions:
Directions:
Boil raw cashews for 10 min drain and add to high speed blender with the rest of the cheese ingredients. Process till very smooth.Put in a med. saucepan and cook on low heat until it begins to thicken up and comes away from the sides of the pan . Whisk continually so it does not scald .Remove from heat and scoop out with a ice cream scoop. Drop in brine solutions and put in frig at least 8 hrs. note: It will thicken up into nice fresh mozzarella balls.Mix the yeast with sugar and warm water.let sit for 10 min or until yeast is frothy .Mix in the flour and than need for several min in a stand mixer with dough or or by hand.Dough should be smooth but not sticky with some texture due to the cornmeal. You can add more flour and water a tbsp at a time till proper consistency.Coat a large bowl with oil oil.Shape dough into a ball and coat in the bowl. Allow to rest with warm towel (soak towel in hot water than wring out) for 2 hr or until doubled in size..Take dough out punch it down and roll into a large rectangle about 15 by 12.Spread the softened butter over the top. Roll into 2 equal large ball. Wrap in foil and put in frig 1 hr or more.When dough is nice and puffy roll out till is about 2 inch on all sides bigger than the pan.Grease your pan with olive oil and sprinkle with corn meal.Set the rolled out dough in pan and gently press in the bottom and sides .Brush the crust with olive oil.Make the sauce by adding the tomatoes and the rest of the ingredients in a large bowl.Now assemble the pizza. First spread out the cheese. Than add the sauce and optional toppings. Bake at 425 for 20 to 25 or until crust is golden brown.

Number Of Servings:
Number Of Servings:
1 12 inch deep dish
Preparation Time:
Preparation Time:
several hours active 8 hr inactive

 

 

 

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