Vegan Chicago Style Deep Dish Pizza
Vegan deep dish pizza is a classic from Chicago. With a thick pizza dough, vegan cheese, vegetables and a delicious pizza sauce, this pizza is an incredible taste experience for your next dinner or movie night. Vegan | vegetarian | oil-free | Whole grain | sugar free | whole foods plant-based
Servings 26 cm Springform
Ingredients
Dough:
- 150 g wholegrain spelt flour
- 50 g oat flour
- 50 g Almond flour
- ½ teaspoon sea salt
- 200 ml of water
- 1 tablespoon tahini
- 7 g active dry yeast
Filling:
- 1 handful of baby spinach
- 1 pepper
- 1 small onion
- ½ zucchini
- ¼ cup of corn
Pizza Sauce:
- ¾ cup tomato puree passata
- 1 tablespoon of fresh oregano and basil chopped or dried 1 tsp
- Season with salt and pepper
Cheese Sauce:
- 150 g of water
- 50 g cashews soaked
- 2 tablespoons of yeast flakes
- ½ teaspoon sea salt garlic powder, onion powder
- 2 tablespoon tapioca starch
- 1 teaspoon of psyllium husks powder
- ¼ cup water to thin out the left cheese sauce
Instructions
Dough:
- Put the yeast in the water and stir once. Let it stand for about 10 minutes.
- Put all the ingredients except the salt in a mixing bowl and add the yeast water. Knead now until an elastic dough is formed and add the salt and knead again vigorously. This can take up to 10 minutes. I like to use my stand mixer. You may have to add a little more flour or water. Let the dough go for an hour.
Filling:
- In the meantime, prepare the vegetables. Cut it as desired and fry it briefly in the pan with a little water. So it does not lose so much liquid afterwards.
Pizza Sauce:
- Mix all the ingredients for the pizza sauce. And taste with salt and pepper.
Cheese Sauce:
- Put all the ingredients except the water to thin in a high-performance mixer and mix until you get your creamy consistency. Heat them briefly in a pot until they get a cheese-like consistency.
- Divide in 2 parts. ⅔ and ⅓. Stir in the ⅓ part the ramaining water until it is creamy.
Prepare pizza:
- Preheat the oven to 200 Celsius. Roll out the dough and place it in a 26 cm spring-form pan and squeeze the dough up the edge. Now pour ⅔ of the cheese sauce over it. Spread the vegetables over the cheese sauce and pour the pizza sauce over it. Finally, you can distribute the remaining cheese sauce over it.
- Bake the pizza for about 20 minutes until the edges are a nice brown.
- Take the pizza out and let it cool for about 15 minutes before you cut it.
- The pizza is not as firm as the Original Chicago Style Pizza, but it tastes at least as good if not better.