Everyday cooking
Deep Dish Pizza
Follow the steps to an amazing homemade pizza dough topped with 3 of your favourite Violife products! This is the best vegan deep dish pizza recipe!
![prep time]()
Cooking time25 minutes![preparation time]()
Prep time25 minutes![servings]()
Servings2 portions
FOR THE PIZZA CRUST:
- 420 g all-purpose flour
- 60 g semolina
- 12 g sugar
- 7 g yeast
- 1 tsp salt
- 300 ml lukewarm water
- 120 g plant-based butter, divided (1/4 cup melted, 1/4 cups softened)
- 3 tbsp olive oil for coating
FOR THE TOPPINGS:
- 200 g Violife Mozzarella flavour Grated
- 140 g Violife Epic Cheddar flavour block, grated
- 150 g Violife Prosociano, grated
- 1 tin of pizza tomato sauce
- basil leaves to garnish
- You will need two 20cm round cake pans.
- To make the crust, combine the flour, semolina, salt, sugar, and yeast in a large electric mixer bowl. Add the water and the melted plant-based butter and mix on low speed. Knead until a soft dough forms, for about 10 minutes.
- Remove the dough from the bowl and place in another greased bowl, cover with cling film and place in a warm place for 1 hour or until double in size. When the dough has risen place on a lightly floured surface and use a rolling pin to roll it out into a rectangle. Use a brush to spread the remaining softened butter onto the pastry. Roll the pastry up and slice in half, making two balls with the dough.
- Place in separate greased bowls and set aside to rise in the fridge for another hour. Use a rolling pin to roll out the dough into 2 circles, roughly 24cm diameter. Place into the greased cake pans and make sure the dough comes up over the edges. Trim the excess dough off the edges with a small knife.
- Top each pizza with the Violife Grated Mozzarella flavour and the grated Violife Epic. The more Violife you use the yummier it will be! Then add the tomato sauce, using a spoon to smoothen it over the Violife mixture and top with grated Violife Prosociano.
- Curl the excess dough in order to form a crust. Brush with some olive oil and place in a preheated oven at 180°C for 20-25 minutes, until the crust is nice and golden.
- Sprinkle with basil leaves and serve!
