Deep Dish Pizza with 'Mostarella Cheeze Sauce'

[Guest guest]

This is from the 'Uncheese Cookbook'. You can just

make the Mostarella Cheeze Sauce for your own pizza

(see below)

 

Deep Dish Pizza

 

Crust

1 tbsp active dry yeast (for baking)

1 cup lukewarm water (105F to 115F)

1/2 – 1 tsp sweetener of your choice

1 tsp salt

3-4 cups whole wheat flour (or part unbleached white

bread flour)

 

Method

Lightly oil one 14 inch deep-dish pizza pan or two 9

inch layer cake pans and set aside.

 

In a large bowl, soften the yeast in 1/4 cup of the

lukewarm water and allow to rest for about 5 minutes.

Stir in the sweetener, salt and remaining water.

Gradually stir in the flour, beating vigorously until

no more flour can be incorporated. Turn out onto a

well-floured board and knead for 5-10 minutes, adding

additional flour as necessary. Form into a ball and

place in an oiled bowl, turning the dough to coat.

Drape the bowl with a damp cloth and let the dough

rise in a warm place for 45 minutes to 1 hour, until

doubled in size.

 

When the dough is finished rising, punch down and

knead lightly in the bowl. Turn the dough out onto a

floured board. Roll into an 18 inch circle (to fit a

14 inch deep dish pizza), or divide the dough in half

and roll each half into a 12 inch circle (for two 9

inch deep pizza pans). Place the dough into the pan

and roll the edge over to form a finished rim.

Fifteen minutes before baking, place a rack in the

centre of the oven and preheat the oven to 425F. Prick

the dough in several places with a fork and bake until

very lightly browned, about 5-10 minutes, to set the

gluten. Let cool 5 minutes before adding the sauce and

remaining toppings and return to the oven for baking.

 

 

Spicy Vegetable Sauce

 

2 (16oz) cans or 1 (32oz) can unsalted plum tomatoes,

drained

1 (6oz) can unsalted tomato paste

1 tbsp dried basil leaves

2 tsp dried oregano leaves

1-2 tsp sweetener of your choice

1 tsp crushed red pepper flakes

1 tsp salt

 

2 tbsp water + 1 tbsp balsamic vinegar or fresh lemon

juice

1 small onion chopped

1 large clove garlic pressed

12 large mushrooms thinly sliced

2 medium carrots shredded

1 medium zucchini, julienned

1/2 cup black olives, sliced

 

Method

Place the tomatoes, tomato paste, basil, oregano,

sweetener, red pepper flakes and salt in a blender and

process or pulse very briefly, just until well

combined but the tomatoes are still a bit chunky. Set

aside.

 

Heat the water and vinegar or lemon juice in a large

skillet. Cook the onion an garlic until slightly

softened, about 5 minutes. Add the mushrooms and cook

over medium high, stirring often until almost all of

the moisture has evaporated (about 15 minutes). Add

the carrots and zucchini and cook until just softened,

about 5 minutes longer.

 

Stir in the sauce from the blender and the olives and

heat over medium-low until just warmed through,

stirring often. Set aside.

 

Herb Topping

1 1/2 tsp dried oregano leaves

1 1/2 tsp dried basil leaves

1/2 tsp garlic granules

1/4 tsp freshly ground black pepper

 

Method

Stir together the dried oregano and basil, the garlic

granules and the black pepper in a small bowl and set

aside.

 

 

Mostarella Cheeze Sauce

 

1 cup water

2 tbsp fresh lemon juice

2 tbsp tahini

1/4 cup nutritional yeast flakes

3 tbsp quick cooing rolled oats

1 tbsp arrowroot or cornstarch

1/8 tsp mustard powder

1 1/2 tsp onion granules

1/2 tsp salt

 

Method

Place all the ingredients in a blender and process

until the oats are finely ground and the sauce is

completely smooth. Pour into a small saucepan and cook

over medium heat until very thick and smooth, stirring

constantly. Cover and set aside.

 

To assemble, spread the vegetable sauce over the

cooled crust, leaving 1/2 inch rim of crust exposed.

Sprinkle on the herb topping.

 

Spread the cheeze sauce mixture over the sauce and

herb topping, distributing it as evenly as possible.

Sprinkle on some soy parmesan if desired.

 

Bake for 25-30 minutes at 425F, or until the bottom of

the crust is a deep golden brown. Let rest 10-15

minutes before slicing.

 

 

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