Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I picked up 5” aluminum mini pie plates @ the dollar store (very inexpensive) you know the regular meat pie size.
How many of us have 8 of these 5 inch mini pizza pans? Why not offer alternative directions to make in regular deep dish pizza pan? If I made and liked big one, I would buy the mini pizza pans and use recipe as suggested. I love pizza and baking and all these ingredients, and I may experiment and make it in my big pan, but I am not eager to spend 2 1/2 hours or more on this recipe without your guidance.
Bake a single pizza at 425* for 20-30 minutes—you might need to tent the pizza if the top browns too quickly. Homemade deep dish pizza is always a labor of love—it will always take several hours to prepare/cook/rest. Be sure to post your results to share with others!