Deep dish pizza without the regrets! ?? As a midwestern gal who hails from Chicago’s north side (Evanston!) who married a Chicagoan, it is really hard for our family to go without deep dish pizza! ? I finally found a perfectly healthy, thick pizza crust recipe. This is vegan/plant-based, low carb, gluten-free, and requires no yeast. It is super filling and husband-approved! Each pizza crust piece runs about 60 calories (the calorie count before toppings). I also use a perforated pizza pan with holes to ensure it cooks evenly.
Pizza crust ingredients include:
• Almond flour
• Coconut flour
• Psyllium husk
• Garlic and/or onion powder
• Baking powder
• Warm water
• Apple cider vinegar
You have to pre-bake the crust before adding toppings for about 15 minutes. I also brushed olive oil on the pizza crust before the pre-bake.
I made my tomato sauce using tomato paste as a base and adding different Italian spices and seasoning. I topped the pizza with Miyokos vegan mozzarella, lacinato kale, baby Bella mushrooms, caramelized onions, and Roma tomatoes.
I typically add the sauce and cheese first, bake for 10 minutes, then add the remaining toppings and bake for another 10 minutes. This ensures that the vegan cheese is nice and melted.
This will be a household staple moving forward! ☺️