This Vegan Deep Dish Leek Pizza is very easy to make and perfect for any occasion! It’s creamy, tasty and delicious. Vegan, Gluten-Free, Oil-Free.
VEGAN DEEP DISH LEEK PIZZA
I’d like to give a big thanks to my sister and her fiancé for this recipe idea 🙂 This leek pizza is the easiest thing to make and it’s very, very comforting.
If you love curry and pizza (I do!), chances are you’re going to love this recipe. You can use different vegetables every time and vary the flavors according to the season, so you can enjoy this deep-dish pizza all year round.
HOMEMADE GLUTEN-FREE CRUST
I know making you own pizza crust can be intimidating sometimes, especially if you want it to be gluten-free. But this crust is quite easy to make and tastes very good. I used a mix of rice flour, chickpea flour and potato starch but you can also use your favorite gluten-free flour blend.
I also added ground flax seeds to help the dough come together, which worked really well. It’s important to grind flax seeds because whole flax seeds can’t be digested by our bodies. You can buy flax seed meal or grind them yourself with a high-speed blender.
EASY AND HEALTHY PIZZA
This pizza is perfect when you need a comforting but still healthy and delicious meal. Both my Mom and my Dad approved it, so it’s safe to say it’s a winner 🙂
The filling is very creamy, tender and flavorful thanks to the coconut cream. The one I use has 60% coconut milk and it’s what makes the pizza taste so good. Therefore, I recommend that you use coconut cream or canned coconut milk with at least 60% coconut milk for best results.
I hope you guys will enjoy this Vegan Deep Dish Leek Pizza! It’s:
- Perfect for any occasion
- Gluten-free (the crust is gluten-free too!)
- Easy to make
PIN ON PINTEREST 😊
MORE HEALTHY VEGAN RECIPES:
- Easy Vegan Leek Curry
- Coconut Curry Lentil Dhal
- Vegan Shepherd’s Pie
- Vegan Coconut Chestnut Pumpkin Soup
- Vegan Parsley Pesto Pasta
This Vegan Deep Dish Leek Pizza is very easy to make and perfect for any occasion! It's creamy, tasty and delicious. Vegan, Gluten-Free, Oil-Free.
- 3/4 cup rice flour (115 g)
- 2/3 cup chickpea flour (60 g)
- 1/2 cup potato starch (60 g)
- 1 tbsp ground flax seeds
- 15 g fresh yeast
- 165 ml lukewarm water
- 1/3 tsp salt
- 2 leeks, washed and chopped
- 2 tomatoes, chopped
- 200 ml coconut cream (or full-fat coconut milk)
- 1-2 tbsp curry powder
Add fresh yeast and lukewarm water to a bowl. Stir and set aside for 15 minutes while the yeast activates.
Add in the yeast mixture and combine with a wooden spoon. Let the dough sit for 5 minutes so the flax seeds absorb the excess water. Or, add a little more water if the dough is too dry. It should be a little bit sticky but not too much.
Knead the dough for 1-2 minutes, form a ball and place it in the centre of a lined 8-inch (22 cm) round baking pan. Cover with a clean dish towel and set aside in a warm place for 1-2 hours. The dough should almost double in size.
Preheat oven to 200°C or 390°F. Once the dough has risen, press it into the bottom of the pan and up the sides. Precook for 5 minutes.
Pour the vegetable mixture onto the precooked crust and put back in the oven for 20-25 minutes. Enjoy warm!
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