“Fire Roasted” Veggie Deep Dish Pizza
Servings Prep Time
4servings 30minutes
Cook Time Passive Time
40minutes 15minutes
Servings Prep Time
4servings 30minutes
Cook Time Passive Time
40minutes 15minutes
Ingredients
Pizza Crust
  • 3/4cup Cauliflower, steamed(or microwaved)
  • 3/4 cup Chickpeas, drained and rinsed
  • 3/4cup Sweet Potato, baked(or microwaved)
  • 2Tbsp Golden Flaxseed, milled
  • 2tsp Italian Seasoning
  • 1/8 tsp Cumin
  • 2tsp Onion Powder, unsalted
  • 2tsp Garlic Powder, unsalted
  • 2Tbsp Nutritional Yeast
  • 1 1/2cup Oats, Old Fashioned Rolled
  • 2Tbsp Tomato Paste, Unsalted(to be used in the final assembly steps)
Veggie Filling
  • 14ozbag “Fire Roasted” Bell Peppers and Onions(I use Trader’s Joes brand)
  • 1cup Artichoke Hearts(unsalted)
  • 2handfuls Baby Spinach(about 1 packed cup)
  • 6oz Tomato Paste, Unsalted
  • 2Tbsp Nutritional Yeast
Nut-Free Cheeze
  • 1/2cup Cannellini Beans, drained and rinsed(or any white bean. buy lowest sodium canned beans)
  • 1cup Water(I use distilled water)
  • 4tsp Miso Paste(1tbsp + 1 tsp)
  • 2Tbsp Tapioca Flour
  • 2Tbsp Apple Cider Vinegar, Raw, Unfiltered
  • 2Tbsp Lemon Juice, freshly squeezed
  • 1/2cup Nutritional Yeast
Useful Kitchen Tools
  • Food Processor
  • 8″ Spring Form Pan, non-stick(a non-stick round cake pan will work too)
  • 10″ Plate(need to be at least 1″ larger in circumference of pan)
  • Parchment Paper
  • 2 Cookie Sheets
Instructions
Pizza Crust Instructions
  1. Preheat oven to 400F.
  2. Add all of the crust ingredients, EXCEPT the rolled oats and the 2 Tbsp tomato paste into a food processor fitted with an “S” blade. Process until mixture is smooth and creamy. Transfer batter to a bowl and add the rolled oats. Mix thoroughly together. Set mixture aside. NOTE: The tomato paste will be used in the final assembly steps.
  3. Flip a very large plate (preferably 10″) onto a piece of parchment paper. Trace the circumference of the plate. Flip the parchment paper over with the circular outline facing down. Scoop 1 1/2 of the batter onto the parchment paper. Using a spatula or knife flatten out the batter evenly over the circular template. Place onto a cookie sheet and set aside.
  4. Trace the circumference of the 8″ circular non-stick circular pan of choice onto parchment paper. Flip the paper over. Scoop out the remaining batter onto the parchment. Be sure the circular template is facing down. Evenly spread the batter over the template. Place onto cookie sheet.
  5. Bake both crusts for 20 minutes. Remove from the oven. Using a spatula gently release both crusts from the parchment paper.
  6. Allow the crust to cool enough to be handled. Invert the large crust into the 8″ non-stick circular pan. Don’t worry if the crust falls apart. Press and shape the crust to the pan. Pressing together any areas that separated during the transfer process. Set aside. Note: Be sure the side of the crust that was down on the parchment is facing upward in the pan. Time Saving Tip: Combine the filling and prepare the cheese while waiting for the crust to bake.
Veggie Filling Instructions
  1. Defrost the entire bag of fire roasted bell peppers and onions, using microwave or stove top. Once defrosted drain as much water from the veggies as possible using a colander. Transfer to a mixing bowl and set aside.
  2. Defrost the artichoke hearts. Chop the artichokes and add to the mixing bowl with roasted veggies. Chop the baby spinach and add to bowl.
  3. Add 6oz tomato paste and nutritional yeast to the bowl of veggies. Using a spatula thoroughly mix the filling and set aside.
Nut-Free Cheeze
  1. Add all ingredients into a blender. Blend until smooth. Transfer the mixture to a non-stick sauce pan. Heat the mixture using medium/high heat. Stir continually until the sauce thickens (about 7-10 minutes). Remove from heat and set aside. The longer the cheeze sits the thicker it gets.
Final Assembly Instructions
  1. Add the veggie mixture to the pizza crusted pan. Evenly distribute the veggies using a spatula.
  2. Invert the smaller pizza crust over onto the veggies. Press evenly over the top of the veggie filled crust. Press the edges to seal. Spread 2 Tbsp tomato paste over the top crust. Note: Be sure the side of the crust that was down on the parchment is facing upward in the pan.
  3. Place the assemble pizza into the oven. Bake for an additional 20 minutes.
  4. Remove pizza from oven and immediately pour the cheeze sauce over the top of the pizza. Allow pizza to rest for at least 15 minutes before cutting. If using a spring form pan release the ring before cutting.
  5. Enjoy!
Recipe Notes

Pizza Crust inspired and adapted from Heather Godwin – The Butterfly Effect (YouTube Channel) – https://youtu.be/rVxq_znNlrs

Nut-Free Cheeze inspired and adapted from CookingWithPlants.com – https://cookingwithplants.com/recipe/stretchy-melted-nut-free-vegan-cheese/

Recipy by Get2dRoot Health and Wellness