YESSSSSS! This basically fulfills all of my desires. A deep dish, gluten-free, plant based pizza thats so flavorful and close to the real thing it’s almost unbelievable. Usually when testing recipes I make them a few times, but this recipe, we were eating deep dish for over a week and not one person in my house was mad about it.
My partner is from Chicago and I swear he fell in love with me a little more when he took his first bite. The Otto’s cassava crust is soft, yet crispy and you only need a few ingredients. It’s simple, yet so perfectly fitting for this type of pizza. You’ll need an hour or two to let it rise. So let me say that this is not the type of recipe to make when you’re in a hurry. This is a recipe to give it the time it deserves because you will be so grateful for it once its all said and done!
I have made this as meal prep and for dinner parties as its perfectly fitting for both. The best part too is that all of the ingredients on the inside can be swapped out for your favorites. You can add plant based sausages, different sautéed veggies, you can make your marinara or buy your favorite from the store. All you need is the crust and the rest is up to you!
I used a large cast iron skillet as I feel that it made it crispy, but feel free to any deep baking dish that you have!
I hope you enjoyed this pizza, and the process to make it as much as I did!
Total time: 3 hours
For the crust:
2 packets active dry yeast
1 1/2 tablespoon coconut sugar
3 cups unsweetened nut milk of choice, warm
3 - 3 1/2 cups Otto’s Cassava Flour
For the pizza:
1 jar or recipe of Marinara sauce
1 bag plant based cheese of choice
8 oz almond ricotta
1 cup olive tapenade
1 cup marinated artichoke hearts, chopped
8 oz mushrooms, sautéed (this helps to let the water out)
1 onion, sliced and sautéed (to add flavor and also get some water out)
1 heirloom tomato, sliced
Dried herbs or fresh basil
In a stand mixer add the contents on the active dry yeast and the coconut sugar.
Warm up the nut milk, the key here is to make sure its warm but not so hot that your finger can’t touch it. If it’s too hot it will kill the yeast. If it’s not warm enough it won’t activate it.
Add warm nut milk to the yeast and let sit for about 15 minutes. Let it activate. You’ll know its done when it’s bubbly and has created a foam on the top.
Slowly add the Cassava flour 1/4 cup at a time with the hook attachment on low. If using a bowl, just add and mix in the flour with a fork.
Somewhere between 3 and 3 1/2 cups you’ll have the perfect dough. You want it to be tacky, easily formed into a ball but not dry. It will vary depending on your altitude and humidity!
Once your ball is formed, place it into a Olive Oil coated bowl, cover with a wet towel and let rise for 1-2 hours.
For the Pizza:
While your dough is rising, start to get everything together for your pizza.
Sauté the onions in some olive oil until they start to wilt and brown, add the mushrooms and let them cook down until they are a bit browned and have released all their water.
Preheat the oven to 375.
When your dough has risen a bit, make sure to drizzle a bit of olive oil in your pan to prevent sticking.
Push out the dough evenly on your large pan.
First add a super small layer of tomato sauce to just barely coat the bottom of the crust.
Add plant based cheese next, then almond ricotta, olive tapenade, chopped artichoke and sautéed onions and mushrooms.
Add entire jar or recipe of marinara over the top.
Top with sliced heirloom tomato and herbs.
Cook covered for 30 minutes. Uncover and cook for another 20.
Let sit for about 10-15 minutes and serve!