Vegan Deep Dish Pizza with Italian Cornbread Crust

• Gluten free

• Meat

  • 1 small head Broccoli - separate the florets and chop, large

• Produce

  • 3 cups Spinach
  • 1 Tomato, medium

• Baking & Spices

  • 1 tsp Sea salt
  • 3 tsp Tapioca starch

• Nuts & Seeds

  • 1 1/2 cups Cashews

• Dairy

  • 1 Parmesan, Vegan

• Liquids

  • 1 1/4 cups Water

Found on veganosity.com

Description

Ingredients

• Note: If you make your own mozzarella youll need to set aside at least 4 hours to soak the cashews.
• Click here for the Italian cornbread recipe.
• Click here for the homemade pizza sauce recipe.
• Click here for Somers vegan mozzarella recipe.
• For the mozzarella recipe I increased the ingredients:
• 1 and 1/2 cups of cashews
• 3 teaspoons of tapioca starch
• 1 teaspoon of sea salt
• 1 and 1/4 cups of water
• For the toppings:
• 3 cups of coarsely chopped spinach
• 1 small head of broccoli – separate the florets and chop the large ones into smaller pieces
• 1 medium tomato sliced
• Vegan Parmesan (optional)

Directions

• Make the cornbread, pizza sauce, and vegan mozzarella.
• Preheat the oven to 350°
• Evenly cover the top of the cornbread with the pizza sauce. Approximately 2 and 1/2 cups of sauce. Top with the vegan mozzarella. Approximately four cups. Top with the spinach, broccoli, and tomatoes.
• Bake for approximately thirty minutes or until the spinach and broccoli are done. Cover with aluminum foil if they start to brown and they’re not done to avoid blackened broccoli.
• Let sit for five minutes before cutting and sprinkle with vegan Parmesan cheese. (optional)
• Enjoy!