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Chicago Deep Dish Pizza With Cashew Mozzarella [Vegan]

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Chicago deep dish pizza: it’s like a pizza and a savory pie all in one. This is everything a pizza should be. The crust is thick and hearty. The sauce is chunky and spicy. The cashew mozzarella is melty and gooey. The sauce only takes about 15 minutes and you can roll out the dough while the sauce cooks. If you make the cheese ahead of time, this pizza comes together pretty quickly!

Chicago Deep Dish Pizza With Cashew Mozzarella [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

628

Serves

3-4

Ingredients

For the Pizza:

  • 4 cups small tomatoes, chopped
  • 1/4 cup chopped basil
  • 3 large garlic cloves, minced
  • 1 small can tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fennel seed
  • 3/4 teaspoon sea salt
  • Pizza dough of your choice
  • 1/4 cup, plus 1 tablespoon cornmeal
  • 2-3 tablespoons flour, to roll out dough
  • 1 batch cashew mozzarella (recipe below)

For the Cashew Mozzarella:

  • 1/2 cup raw cashews, soaked for 2 hours or boiled for 10 minutes
  • 1 1/4 cup filtered water
  • 1/4 cup tapioca starch
  • 1 1/2 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper

Preparation

To Make the Pizza:

  1. Preheat the oven to 450°F. Prepare the cashew mozzarella according to the recipe below and set aside.
  2. For the sauce, small tomatoes are recommended because they are more flavorful and hold their shape better in the sauce. Cherry tomatoes also work well cut in half.
  3. Heat a medium skillet over medium heat. With a small amount of water or cooking oil, sauté the chopped tomatoes, garlic, and tomato paste for 5 minutes. Stir in the basil, salt, fennel seed, and red pepper flakes and cook for an additional 10 minutes. Stir occasionally to prevent sticking.
  4. While the sauce is cooking, stretch out the pre-made pizza dough into a semi-flat disc on a floured surface. Sprinkle 1/4 cup of corn meal onto the dough a few tablespoons at a time, kneading it into the dough until it’s mostly uniform. Roll out the dough to a 10-12-inch circle and sprinkle the remaining 1 tablespoon of cornmeal into the bottom of a 9-inch cake pan.
  5. Carefully place the dough onto the cake pan. The dough should slightly hang over the edges or it will want to retract into a smaller piece. This part can be tricky. If the dough won’t stay, try stretching it out a bit so more of the dough hangs over the edge. This will keep the dough in place.
  6. Using a spoon, spread the cashew mozzarella evenly onto the bottom of the cake pan. Top it with the sauce and smooth out the top. Unfold the edges of the dough from the lip of the cake pan. It will sink down into the pan a bit. You want it to be slightly taller than the filling. Use your fingers to even out the top of the dough. It doesn’t have to be perfect. The rustic look will add to the finished pizza.
  7. Cook your pizza for 25-30 minutes at 450°F until the crust is golden brown. Let it cool for 5 minutes before slicing.

To Make the Cashew Mozzarella:

  1. Soak your cashews for 2 hours or overnight then drain. You can also boil them for 10 minutes if you’re short on time.
  2. In a high-speed blender, combine the soaked cashews with water, lemon juice, tapioca flour, nutritional yeast, garlic powder, white pepper, and sea salt. Blend for 1 minute on high until smooth.
  3. Heat a saucepan over medium heat. Pour the cashew mixture into the saucepan. It will begin to form into a solid right away. Cook the cheese for 3-5 minutes until it becomes a large gooey ball in the center, stirring constantly so it cooks evenly and doesn’t stick to the bottom. The cheese will remain soft and melty. Store in an airtight container in the fridge for up to three days.

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AUTHOR & RECIPE DETAILS


photo

Easy recipes that put the fun into vegan cooking. Hi, I'm Megan, founder of Carrots and Flowers- a vegan lifestyle & new media site I created with my husband Pasha. We believe the key to a happy, healthy life is to make art, have fun, and eat plants. We offer plant-based recipes and cooking videos, along with wellness articles, videos, and challenges that place an emphasis on creative self-expression, having fun, and seeking joy.


 

 

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2 comments on “Chicago Deep Dish Pizza With Cashew Mozzarella [Vegan]”

Click to add comment
Caroline Maners
1 Years Ago

Dava Kaye Atchison


Reply
Dava Kaye Atchison
30 Sep 2016

?

Kevin McVey
1 Years Ago

Katelyn Marie Sittner I saw you liked this but there's a place in LA called MATA that makes really bomb vegan chicago-style deep dish! You and Shane Grimsley should go! Me and April Myers went and it was so damn good~


Reply
Alderic Moll
1 Years Ago

Jose A Alvarez let's go


Reply
Jose A Alvarez
29 Sep 2016

It's so fucking good dude! They have deep dish I believe Saturday's and Wednesday. We should go one of these days.

Jose A Alvarez
29 Sep 2016

Their burgers, pizzas, nachos, desserts are all good!

Alderic Moll
29 Sep 2016

Autumn Mulle

Alderic Moll
29 Sep 2016

Down jose

Adrianna Hey
1 Years Ago

Too bad I'm allergic to cashews!!!


Reply
Alison Wall
1 Years Ago

Oh god, food porn! <3


Reply
Bre Hancock
1 Years Ago

Breanna Jane Murphy


Reply
Breanna Jane Murphy
29 Sep 2016

omg cashew mozarella

Natasha McCracken
1 Years Ago

John James Buhl


Reply
Лера Гаузин
1 Years Ago

So is it a yes or a yes? Aaron Ciaglo


Reply
Aaron Ciaglo
29 Sep 2016

Seeetie this is an actual dream. Come true. Oh my golly!!!!

Aaron Ciaglo
29 Sep 2016

Seeetie this is an actual dream. Come true. Oh my golly!!!!

Martinique Angelina Wilsnach
1 Years Ago

Melanie Beck, this looks delicious!


Reply
Melanie Beck
29 Sep 2016

Ermagherd, cashew mozerella! Yummy, when are you making it smarts ?

Petra Kreuzer
1 Years Ago

we could do with a really good vegan pizza in Germany.


Reply


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