Get ready to go DEEP with this pizza. There’s nothing like a solid, fully loaded, Chicago-style deep dish pizza. The cashew mozzarella is something special.. it really makes the pizza. You’ll know what I’m talking about soon enough..

Please enjoy this carbolicious extravaganza from my kitchen to yours.

The ingredients listed in the recipe are just what I was feelin’ when I made this but feel free to top this whatever your vegan heart desires!

Print Recipe
Chicago-Style Deep Dish Pizza
Course Entré
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 1/2 hours
Servings
people
Ingredients
Crust:
Toppings:
Course Entré
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 1 1/2 hours
Servings
people
Ingredients
Crust:
Toppings:
Instructions
Crust
  1. Combine yeast, sugar and warm (not hot) water in a bowl and give it whisk to help it dissolve. Let it sit until the yeast forms a foam on the top of the water (approx. 10 minutes).
  2. Combine salt and flour together and whisk to incorporate the salt evenly. Add olive oil and yeast mixture and use your hands to mix together.
  3. Knead the dough until it comes together (about 5 minutes). It should feel sticky but it should not be
  4. "sticking". If it is, add a sprinkle more flour and knead it in.
  5. Transfer to a bowl thats been wiped down with oil and drape a kitchen towel or a piece of plastic wrap over the bowl and let it sit for 1 1/2 hours.
  6. Once the dough has sat, turn it out onto a floured surface and punch it down until it's flat.
  7. Sprinkle the top with flour and roll it out into a 1/2 inch thick disk. It should be wide enough that when you hold the cast iron pan over it, it extends out by 2 inches all the way around.
  8. Pour 1 Tbsp of olive oil in the cast iron pan and wipe it over the bottom and sides of the pan with a piece paper towel.
  9. Using the rolling pin, pick up the dough by wrapping it around the pin and lay it out on top of the cast iron pan. Press the dough into the edges and spread it evenly up the sides.
Mozza Cheeze:
  1. Drain water off of soaked cashews, combine all ingredients in a blender and puree until smooth.
  2. Pour blender contents into a small sauce pan on the stove and heat on med-high, stirring constantly until the sauce thickens.
  3. Remove from heat and set aside.
Topping the pizza:
  1. Preheat the oven to 450F.
  2. Smear the bottom with a thick layer of tomato sauce (1/4 inch). Spread out a layer of arugula and chopped basil on top.
  3. Next, take a spoon and place large dollops of Mozza cheese all over the pizza (use it all).
  4. Finally, do another thick layer of tomato sauce and sprinkle with the rest of the basil and more arugula if you want.
  5. Bake for 30 minutes on 450F. When the edges are golden brown, remove from the oven and let cool for 10 minutes.
Recipe Notes

You can top this pizza with whatever you like. These ingredients are only suggestions!

If you want to make this easier you can skip the Mozza Cheese and top with shredded vegan cheese.

If you want to make your own tomato sauce, here's a link to my recipe: Classic Vegan Tomato Sauce

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