Stuffed Crust Pizza...Yes, You Heard Right!

The Dough:


1 1/4 cups warm water
2 packets dry active yeast
2 cups brown rice flour
2 cups whole wheat pastry flour
(alternatively you can use whichever flour you have on hand, however the above combination makes a nice light and flaky crust)
1 tbsp olive oil


Dissolve yeast into the water in a large bowl. If you are using your stand mixer and dough hook, you can use your mixing bowl now to combine. When yeast and water are combined, add in the brown rice flour. If you are using the mixer, this will be at the lowest setting. After a few moments, add in the last of the flour. Now you can knead for 10- 15 minutes, or use your mixer and dough hook on the #2 speed setting and let that knead for about 10- 15 minutes. Then mold into a ball and place in another bowl that has been greased with the olive oil. Turn around in the bowl a few times so that the entire ball is lightly coated with olive oil. Cover the top of the bowl and set dough in a warm dry place. Let sit for 45 minutes. Dough should have just about doubled in size after 45 minutes. 

The Stuffed Crust Pizza:


Regardless of which dough you use, store bought or your own that you made, take the dough and knead it a couple of times on a floured surface before rolling it out. Use a rolling pin (or your hands) to roll out and flatten. The above recipe will make enough dough for two 12 inch pizzas, or a large rectangular shape, it is really your preference. What you see in my photos is my "deep dish" style with the stuffed crust, so I did use the entire amount and made about a 15 inch oval pizza.


You will need some:


olive oil
pizza sauce
vegan mozzarella cheese (I used Daiya)
toppings (I used Tofurky sausage sliced up and dollops of my Seasoned Tofu Ricotta (recipe below).


Instructions:


Preheat oven 450 degrees. Lightly flour your pizza pan or baking pan. Roll out the dough into your chosen shape and size. About 1 inch inward from the outer crust perimeter, take your rolling pin and press down, indenting a well all the way around (again start the "welling" about 1 inch in from the outside). Then sprinkle/ press the Daiya cheese shreds into the well. Use the amount that you prefer (for this pizza I used 1/2 bag of Daiya cheese. Half that amount for the crust stuffing and half the amount to sprinkle on top of the pie). Once your cheese is around the inner perimeter, take the 1 inch excess dough around the entire pie - pull up and fold over cheese well and press inward - sealing the stuffed crust in. Do that around the entire pizza. Then spread sauce, add topping and cheese to the middle. Bake in oven for 15- 20 minutes or until crust is golden brown (or however you like it). You will notice the cheese melty and the stuffed crust might be oozing out in some cracks, also indicating that the pie is ready! Let set and cool a little, then slice and enjoy!

Seasoned Tofu Ricotta


1/3 block of firm tofu
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
salt and pepper to taste


Blend all ingredients together in a blender or food processor. Taste and add more or less seasoning to your preference. This is the perfect amount to dollop on top of the pizza. It adds a little extra something special to this meal! Enjoy!

Look at that stuffed crust! Wooooweeee!