Deep dish pizza, y’all.
During our recent trip to Chicago, we had fabulous deep dish pizza at Kitchen17.
So since then we’ve been making deep dish pizza more often at our house.
This deep dish pizza oven was gifted to Terry by his dad.
We press the dough on the dish.
Spread homemade cheese, then red sauce.
And then place vegetables.
It’s hard to see what’s all on there because the spinach leaves are covering them up.
This time I used Kabocha squash, onion, mushroom, spinach, and vegan sausage (for half for Terry).
It turned out great!
This deep dish pizza oven does such a great job and gives a beautiful crunchy texture to the outside of the crust.
Isn’t it beautiful or what?!
I always thought I was a thin crust kind of girl, but deep dish pizza has been quickly becoming my another favorite.
One of the keys to good vegan pizza is using good vegan cheese.
I’ve been experimenting for a while, and this is what I’ve been happy with.
Vegan Cheese– revised (9.30.2017)
1 cup cashew, soaked in hot water for about 30 minutes
200g silk tofu, drained, excess water removed
1~2 tablespoon apple cider
1 tablespoon “refined” coconut oil
1 tablespoon canola oil
1~2 tablespoon nutritional yeast
1 teaspoon sugar
salt
1. Combine all ingredients. Puree until smooth using a hand blender.
Have a great week everyone!!
