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Vegan Pizza Month of food (Mofo) Post 8. This Deep dish Jalapeno Popper Pizza.Â
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.Â
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.Â
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.Â
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.Â
Add the starches and keep whisking for a few seconds until well combined.Â
Add the Miso, nutritional yeast, turmeric and mustard and whisk to combine. half a minute.Â
Remove from heat and pour in well oiled container. I oiled the containers with extra virgin olive oil.Â
(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.Â
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.Â
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.
I’m going to make this and would like to double it. Is there anything you think I should do differently, besides doubling the ingredients? Double rising/cooking time? I have no experience with deep dish pizza!
rising time would be the same. If you are making 2 pizzas, then cooking time a few minutes longer at each step. if one large deep dish, then 1.5 times the cooking time.
everything else doubles. maybe a bit less than double for salt.
Thank you so much! I am making one larger pie. I’ll let you know how it comes 🙂
Do you make your own cashew flour?
yes, i blend raw cashews with a little starch or flour until ground to preference.
I made this for some friends, and it was a hit! The garlic cream sauce is TO DIE FOR! I had to buy vegan cheese because mine failed (I only have agar flakes, and I still haven’t quite gotten the hang of subbing them for the powder.) The only thing is that my dough didn’t rise enough to call it deep dish. Actually, not rising enough is a problem I have with a lot of your bread recipes. Any idea what I might be doing wrong? I follow the recipes exactly. I live in Tacoma, so the weather and humidity should be about the same as where you are.
awesome for the pizza.
for the breads, it could be the yeast. Maybe it is too old. maybe add more? also, I generally am working in the kitchen so the bread or pizza always rises right next to the oven or it sits on the stove range(the oven is below the stove), if the ambient temp is too cold. Many people have made several breads from the blog with success. some issues while troubleshooting- check the yeast if it proofs really well with the warm water + sugar or not. It should get bubbly. Do not add salt directly to the yeast. It will kill the activated yeast. check the flour, for eg all whole wheat pastry flour will not develop enough gluten and hence will barely rise. if the dough is too stiff/dry, it will take longer to rise as well.
hey,
I would really love to try your Cheddar cheese but can you let me know if I can substitute tapioca starch & chickpea miso with some other ingredient? I’m not sure if I’ll get it easily.
Thanks.
you can use a different starch like arrowroot or corn starch. omit the miso and add a tbsp tomato paste or sundried tomatoes, 1/2 tsp ground mustard and 1/2 tbsp soy sauce.
This is for the Cheddar Cheese portion? I asked that below 🙂
you can use a different starch like arrowroot or corn starch. omit the miso and add a tbsp tomato paste or sundried tomatoes, 1/2 tsp ground mustard and 1/2 tbsp soy sauce.
you can use arrowroot. each starch adds something to the cheese. corn thickens and potato adds a volume kind of thickening and some flavor. play around with whatever starches you have. it might affect the firmness or texture.
Working my way through all your pizzas. Enjoyed this, but my favorite is still the buffalo chickpea one, followed by the tofu Siracha. Always love your crusts.
Thought the cheddar cheese was so much like real Cheddar. Still have a little of the cheddar left over. Have to figure out what to do with it. Any suggestions?
Next Wednesday wer will be out and need to have lunch out, so am going to a place that has vegan pizza, with daiya and stuff, but it won’t be nearly as good as yours!
Awesome! add a few more layers of sauces and veggies to this pizza. i would add some marinara and tofu ricotta too.
you can use the cheddar in grilled sandwiches or quesadillas or freeze it for later. it does fine the the refrigerator for upto 5 days.
Thanks! I have to admit—I am going to succumb and try commercial vegan cheese—-I am not sure why since your cheeses are excellent. But since it’s now available, I thought I should at least try it. have you had it–the new stuff by Field Roast?
i do try the cheeses in the market too. its much easier some days to have some on hand than make from scratch right. yes the field roast chao cheese slices are great. i also like kite hill and miyoko’s kitchen cheeses. very artisan and like the real thing. They work much better with the omni crowd.