Deep Dish Cheddar Jalapeno Popper Pizza with White garlic sauce, Mushrooms, Kale, Cheddar on Semolina Wheat crust. vegan recipe

Vegan Pizza Month of food (Mofo) Post 8. This Deep dish Jalapeno Popper Pizza. 
Time for some indulgence after a bunch of super healthy pizzas. My version of the Chicago deep dish style Pizza. A crunchy semolina wheat crust with layers and layers of goodness.
Some mozarella, topped with White garlic cream sauce, then some mushrooms and chopped kale(I have lots of kale from my garden;)), then some Cheddar and then Jalapeno slices.. All in one Pie.
What more an you ask for 🙂
There is very limited oil in the crust and none in the toppings, so this is still a healthy indulgence.
Eat me!

You can add more layers to the pizza too depending on how deep your dish is. Add in a red tangy marinara layer and more veggies of choice. The marinara would make the layers stand out much more too. Top the jalapenos with some breadcrumbs mixed in with evoo for a crunchy jalapeno popper topping. Theres so much more you can do with this pie! I say add this to your weekend plan.:)

The toppings are already glutenfree, use this Focaccia style gf crust to make this Pizza gf.

The cheddar tastes amazing. It needs to be a bit more stringy, but otherwise does well in all forms, slices, shreds and more. This Deep pie is incredible enough to hide the not yet perfect cheddar! Lots of recipes in this post.. read on



Any other city or state specials? Let me know, so I can vegan-ize them and add my own twist. 🙂

mmm Spicy!.This month is getting insane with all the baking. Chewie happened upon a Jalapeno slice beside my prop board while I wasnt looking, took a lick and decided that he better find crust crumbs instead;)




Steps:


In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.
Add the flours, semolina, salt and oil and knead for 2 minutes into a well mixed dough.



Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours.



Oil hands, use 2 Tablespoons of bread flour and gather the dough.



Knead for 2 minutes and form a ball.



Roll the ball out using some flour. 



Place in parchment lined pan and pat and pull the edges onto the sides.
Spray water on top of the dough and let sit for 10 minutes while you prep the veggies/sauces.



Bake crust at 400 degrees F for 12 minutes.
Take the crust out. Sprinkle some mozzarella or cheddar shreds.( I used mozzarella)
Pour and spread the white garlic cream sauce. Top with kale and mushrooms.



Then top with more Cheddar shreds. ( I topped half the pie with mozzarella to see how the new batch was doing:))
Arrange some Jalapeno slices. (Top with bread crumbs mixed in with evoo and salt for an added crunch)



Then bake for 18-20 minutes at 385 degrees F.
Broil on Lo for half a minute. Take the Pizza out, cool for 2 minutes, slice and serve.
mmmm





Deep Dish Cheddar Jalapeno Popper Pie with White garlic sauce, mushrooms, kale on Semolina Wheat crust
Dairy, egg, soy, corn free recipe

Ingredients: makes one 8 inch pan
Crust:
1/2 cup water
1.5 teaspoon active yeast
2 teaspoons raw sugar

1/2 cup wheat flour
1/4 cup bread flour
1/4 cup semolina(cream of wheat)
1/2 teaspoon salt
1 Tablespoon evoo(Extra virgin olive oil)
2-3 Tablespoons bread flour for dusting

White garlic cream sauce:
1/4 cup cashew flour
1/4 cup non dairy milk
1 Tablespoon flour (skip to make gf)
1/4 teaspoon dried basil
3 cloves of roasted garlic or 1/4 teaspoon garlic powder
1/3 teaspoon salt or to taste
Method: blend all ingredients and keep ready.

Toppings:
sliced button mushrooms
Finely chopped Kale or spinach or other greens
Cheddar cheese shreds (recipe below)
Jalapeno slices

Cheddar Cheese:
Gluten, oil, soy, corn, yeast, nut, dairy free. 
Adapted from Vegnews Cheese edition, my Mozarella, and Kristy’s Sunflower Cheddar

1 cup good quality full fat coconut milk
2 teaspoons agar agar powder (china grass)
1/3 teaspoon salt
a generous pinch of kala namak/black salt
3/4 teaspoon coconut vinegar or apple cider vinegar
1/4 teaspoon lemon juice
1 Tablespoon tapioca starch
1 teaspoon cornstarch or potato starch
1.5 Tablespoon chickpea miso (or use other miso)
1.5 tablespoon nutritional yeast
pinch of turmeric powder
1/4 teaspoon mustard powder

Method:
Cheddar:
Keep all the ingredients measured and ready. 
Heat the coconut milk on low-medium heat until warm-hot. Add the agar powder and whisk continuously till it dissolves completely. 2-3 minutes. Reduce heat to low, add the vinegar, salts, lemon juice and keep whisking for a minute. 
Add the starches and keep whisking for a few seconds until well combined. 
Add the Miso, nutritional yeast, turmeric and mustard and whisk to combine. half a minute. 
Remove from heat and pour in well oiled container. I oiled the containers with extra virgin olive oil. 
(You can add herbs, and other seasonings at this point. Also taste carefully to adjust tastes if needed).
Let set in the refrigerator for atleast an hour. 
Store brushed with evoo in airtight container for upto a week.

Crust:

In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.
Add the flours, semolina, salt and oil and knead for 2 minutes into a well mixed dough.
Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours.
Oil hands, use 2 Tablespoons of bread flour and gather the dough.
Knead for 2 minutes and form a ball.
Roll the ball out using some flour. 
Place on parchment lined pan and pat and pull the edges onto the sides.
Spray water on top of the dough and let sit for 10 minutes while you prep the veggies/sauces.
Bake crust at 400 degrees F for 12 minutes.
Take the crust out. Sprinkle some mozzarella or cheddar shreds.(I used mozzarella)
Pour and spread the white garlic cream sauce. Top with kale and mushrooms or other veggies of choice. Add more sauce/cheese layers if a deeper dish.
Then top with more cheddar shreds.
Arrange Jalapeno slices. (Top with bread crumbs mixed in with evoo and salt for an added crunch). Use pickled jalapeno or less spicy peppers to reduce the heat.
Then bake for 17-18 minutes at 385 degrees F.
Broil for half a minute. Take the Pizza out, cool for 2 minutes, slice and serve.