Deep Dish Pizza

I recently received my winnings from my pizza contest entry, and I was thinking "I need some pizza... I need some bad"

But not any type of pizza... I needed deep dish pizza.

Imagine my surprise when I told Matthew of this craving, and he'd NEVER HAD IT. I was shocked, and it only steeled my reserve to make it even more.

I've been trying to get healthier lately, eat less junk food, etc etc, so you might think to yourself "But Natalia! Deep Dish pizza isn't healthy!" To you I say- "Shut up! I've been exercising, I'll put vegetables on it!"

And I did

Deep Dish Pizza
Ingredients:
1 Pckg of Bob's Red Mill Gluten Free pizza crust mix, prepared like the package (Until after rising it)
Toppings of choice.
Some Cornmeal

My Toppings:
Daiya Cheddar
Pineapple Chunks
Baby Spinach
Artichoke hearts
Mushrooms
Diced Tomatoes Mixed with some tomato paste
Black Pepper, Garlic, Basil, Oregano, and a bit of olive oil, as well as a tiny bit of nutritional yeast


Directions:
Oven @ 450
At This point, you've got your dough all risen and stuff. Take a springform pan, and spray the inside with some pam, or wipe it down with oil.  Toss a bit of cornmeal in there, and swish it to stick to the sides.
Press the dough into the pan, thinner on the bottom, slightly thicker on the sides, about 1-2 inches high for the crust sides. Toss a bit more cornmeal in there!
Bake the crust for 10 minutes or so, until it is firmed up.
Remove from the oven, and let cool for a few minutes.
Top with your toppings. (The order I have mine listed are from bottom to top, though I mixed the spices in with the tomato mixture, and then dusted the top with nutritional yeast.
Return to oven, and bake for 30-40 minutes, until it's all cooked through.
Remove from oven, and let cool for 5 minutes or so before cutting!
Then eat, and enjoy!