Vegan Deep Dish Pizza with a Mashed Potato Beer Crust

Have you ever made pizza dough using beer?  It's really great in a pinch because you don't have to let the dough rise.  Just pour the beer into the flour mixture and stand back!  The yeast in the beer combined with your flour mixture will give you a foamy consistency. Gently combine the beer until you have a fluffy, but firm dough. It's magic!

Ingredients for dough:

3 1/2 cups organic all-purpose flour
2 1/2 t baking powder
1/2 sea salt
1 beer (I used non-alcoholic)
2 organic medium potatoes, mashed

Ingredients for pizza topping:

1/2 cup Just Mayo
1 T organic dried dill
1 T organic garlic powder
1 T organic onion powder
1 T organic oregano
2 medium organic potatoes, boiled until soft, and sliced thinly

Method for pizza dough:

Pre-heat oven to 425 degrees.

Lightly oil a cast iron skillet, set-aside.

In a large bowl, combine the flour, baking powder, and salt. Stir in the mashed potatoes, the mixture will be clumpy but that's okay. Next, slowly pour in the beer; the mixture will become foamy and rise slightly.  Using a large wooden spoon, gently fold the beer into the flour mixture; do not stir vigorously or you will deflate the batter.

Pour dough into the skillet; use your fingers to spread the dough out until it completely covers the bottom of the skillet and also slightly up on the sides of the skillet.  Set-aside.

Next step is to make the ranch dressing.  In a small bowl mix together the Just Mayo, dill, garlic, and onion powder.

Spread dressing over the entire surface of the dough, layer the sliced potatoes and sprinkle with oregano.

Bake for 20 minutes, or until crust turns a golden brown.