Vegan Cheesy Crust Protein Pizza with Spinach and Mushrooms
March 14, 2020
Serves: 1 medium cheesy crust pizza
Ingredients
Crust:
- 1 1/4 cup all-purpose flour (+ a little extra)
- 1/2 cup Orgain Natural Unsweetened Plant-Based Protein Powder
- 1 1/2 tsp dry active yeast
- 1 tsp coconut sugar
- 2/3 cup warm water (not too hot)
- 1/2 tsp sea salt
- 2 tbsp olive oil
- 8 oz vegan mozzarella
- 1 1/2 cups sliced mushrooms
- 1 tsp olive oil
- 1 cup baby spinach
- 1 large or 2 small garlic cloves, sliced
- 1 pinch sea salt
- 1 pinch chili flakes (optional)
- 1 small or 1/2 medium red onion, sliced
- 1/4 cup tomato basil sauce
Instructions
Crust:
- Mix 1/2 cup all-purpose flour with the protein powder, salt, dry active yeast, coconut sugar, water and olive oil and mix well.
- Add another 1/2 cup flour and mix until you get a firm dough (add even more if needed).
- Knead the dough on a flat surface, then transfer it to a bowl, cover it and let it rest for 30 minutes.
- While the dough is resting, sauté the onion, garlic and mushrooms in the olive oil in a pan over medium heat for about 5-6 minutes, then set aside.
- Once the dough is ready, preheat the oven to 440F and roll out the dough until it reaches a size that’s about 2 inches bigger than you want your pizza to be. Place it on a baking tray lined with parchment paper.
- Cut 4 oz of the mozzarella into 7 round slices and cut the rest into strips for the crust.
- Fold the strips into the edges of the pizza.
- Spread the tomato sauce on top and then add the spinach, garlic, salt, onions, mushrooms, mozzarella slices and chili on top.
- Bake the pizza for 15 minutes, then broil for 5 (the crust should be golden brown, so depending on the type of oven you’re using, you might need to either increase the time or skip the broiling).
