Mmm.. Vegan Chicago Style Deep Dish Pizza.. It’s like a pizza and a pie all in one! I really love eating pie so I am basically obsessed with this Vegan Chicago Style Deep Dish Pizza. The crust is thick and hearty. The sauce is chunky and spicy. The vegan mozzarella is melty and gooey. It is everything a pizza should be, you won’t even be able to tell it’s vegan. Use this pizza to convince all your friends to give up cheese! 🙂
The sauce only takes about 15 minutes and you can roll out the dough while the sauce cooks. If you make the cheese ahead of time, this Vegan Chicago Style Deep Dish Pizza comes together pretty quickly!
Most pizza dough is vegan, but be sure to check the label. There could be butter or cheese hiding in there. For this Vegan Chicago Style Deep Dish Pizza, we used a garlic herb pizza dough. We tried the recipe with whole wheat pizza dough but the crust came out a little too chewy, so we recommend a traditional white flour pizza dough for the best flavor and texture.
Vegan Deep Dish Pizza In Chicago
Cheesy spicy and saucy, this vegan Chicago style deep dish pizza does it all! Made with homemade cashew cheese and sauce for maximum flavor, and store bought dough for maximum convenience. The corn meal makes it taste homemade!
Look at that slice! I love that it looks like a piece of pie. You can hold it in your hands without it getting floppy and the crust has the perfect amount of crunch. Mmmmm, I’m getting hungry just typing this but I already ate the entire Vegan Chicago Style Deep Dish Pizza. Luckily it’s really easy to make!
Did you try this recipe? Leave us a comment and tell us about it! While you’re at it, post a photo to Instagram with the tag # and show off your Vegan Chicago Style Deep Dish Pizza! 🙂
Deep Dish Pizza At Home
If you love Vegan Chicago Style Deep Dish Pizza and other delicious recipes that just so happen to be vegan, check out our 20 Minute Vegan Quesadillas or our Smoky Portobello Black Bean Burger.Chicago-style deep dish pizza is where the crust has a high edge and the pizza is filled generously with cheese and “toppings.” It’s a delicious and filling style of pizza and has been around since the early to mid-1900s!
I take my Chicago-style deep dish pizza very seriously. When I lived in Chicago I ate at just about every deep dish parlor and had strong opinions about all of them (as one should!).
I brought my love of deep dish pizza into my kitchen before I even left the windy city, and make this pie at least a few times a year! It’s one of my favorites for large gatherings as it is always a big hit and everyone leaves satisfied and with full bellies!
Vegetable Lovers' Deep Dish Pizza Recipe
These days I use vegan mozzarella, but the dough is the same! And if it sits a bit lighter in my stomach, well, I’m certainly not going to complain and miiiiight just have an extra slice!
Chicago-style deep dish pizza is all about the crust. Get the crust down and you’re basically golden! Cause the crust bakes up golden… get it? ………….
It should be thick enough to support generous amounts of filling, cheese, and sauce. The crust should be buttery tasting and tender enough to cut with a butter knife.
Chicago Style Deep Dish Pizza Recipe • The Curious Chickpea
The dough is flavorful due to long ferment times, meaning this isn’t a recipe you can throw together in just a couple of hours. Though, I mean, the cooking time along kinda prevents that!
It’s worth every second though, and a little planning ahead either in the morning or the night before means you’ll have an easy pizza dinner!
Working from bottom to top, Chicago-style deep dish should have crust followed by a mixture of mozzarella and “toppings.” Of course here, the toppings are really the filling/stuffing. Then we have the sauce, which needs to be thick and not watery, because we can’t have a soggy pizza! Finally (and optionally) some parmesan sprinkled on top to finish the pie off!
Chicago Deep Dish Pizza With Mushrooms & Bacon Recipe
For deep dish pizza you need: all purpose flour, water, oil, yeast, sugar, salt, and this last one is optional–cream of tartar.
A lot of people are under the impression that deep dish pizza contains cornmeal. This is just not true, at least not for traditional Chicago-style deep dish.
Traditionally corn oil is used to make deep dish pizza (probably because Illinois is land of the corn), and the faint taste of corn is likely from the choice of oil.
File:bristol Farms Chicago Deep Dish Veggie Pizza.jpg
The second ingredient that may surprise you is cream of tartar. This is optional but works to slow down the proliferation of yeast. Slower yeast = slower rise = more flavor!
The dough itself requires very little effort to make. You whisk together the dry ingredients, add the wet, bring it together to make a shaggy dough, then just knead for one to minutes!
Yes that’s right. No long kneading times here! This is in part to keep the tenderness of the crust. The oil in the dough also effectively shortens the gluten strands which also means a more tender crust.
Deep Dish Pizza
You then leave the dough to rise for several hours, or overnight in the fridge. This long fermentation times does some of the work of kneading for you. The gluten strands relax and start to align in the wet dough.
So with the dough done it’s time to decide on the stuffing. You can go with a plain cheese deep dish, but what’s the fun in that!
Beyond vegetables you can add your usual pizza suspects. I used a vegan pepperoni in this one, but also love a good veggie sausage!
Deep Dish Chicago Pizza
Mozzarella is the traditional cheese, though in some you may find a mix of mozz and cheddar if you want to replicate that style.
I like to layer my filling: a little sprinkle of cheese on bottom and then some cheese in between the filling if I’m using more than one, and then most of the cheese on top of the fillings as it will melt downwards to fill in any gaps!
Note: some deep dish pizza places add a little mozzarella around the edge of the dough so that the crust bakes up cheesy and crispy. Tuck some mozz around the crust if you want this effect.
Chicago Style Stuffed Pizza
Choose high quality san marzano style whole peeled canned tomatoes. Then crush them up by hand or a few pulses in a food processor or blender and set it to drain in a fine mesh strainer for 5-10 minutes. A bit longer is okay too!
Use whole canned tomatoes because these are the best quality tomatoes. One large can of tomatoes (~28 oz) is enough for one 12-inch pizza.
Add some garlic, oregano, and salt. I also added some fennel this time around for a hint of sausage flavor. If you add fennel I recommend lightly crushing it first. You could also add some dried basil for more Italian-seasoning!
Healthier Chicago Deep Dish Pizza
I like my dough on the medium thick side, but if you prefer a thinner dough, just use less. Extra dough can always be made into a small personal pie or turned into some breadsticks.
I use my 12-inch cast iron skillet to make my deep dish pizza, but you can also buy specialty deep dish pans or use cake pans!
No matter what pan you use, you’ll want to oil or butter the pan to give that slight fried dough effect and also ensure that the pie will be easily removed from the pan!
Deep Dish Pizza Recipe
I think that’s everything you need to know to make amazing deep dish pizza at home! Feel free to drop any questions in the comments below!
If you make this Chicago-style Deep Dish Pizza, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @ and #. I love seeing your recreations!
*If using active dry yeast dissolve the yeast in warm (not room temperature) water (1 1/4 cups/294g) along with the sugar and let activate for 5-10 minutes before adding to the rest of the ingredients.
Chicago Style Veggie Deep Dish Pizza Recipe
I like a medium-thick crust, but if you prefer a thinner crust remove some of the dough (about 1/4 to 1/3 of it) and with this extra dough make a smaller personal pan sized pizza or turn it into breadsticks.Sautéed mushrooms, onions, and peppers are piled on top of a cashew cheese covered cornmeal crust and smothered in garlicky tomato sauce to create this vegan deep dish pizza.
I have a handful of ambitious recipes that have been on my to-make list forever. Stuff like this: vegan deep dish pizza. The thing is, as much as I love the idea of something like this, I can mentally psych myself out. It'll be a massive project. I'll trash the kitchen. It'll probably take me eight tries to get it right. That kind of thing.
Trash the kitchen, but I trash the kitchen when I make toast, so don't read so much into that. And yes, this was a project, but you know what? It was fun and totally worth it.
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