Deep Dish Pizza
I have a true weakness for pizza. It’s usually what knocks me off my plant based path, but this totally vegan deep dish pizza is what I make to get my fix! It’s crazy good, REALLY EASY to make, and satisfies all my pizza needs!
Deep Dish Pizza Dough
1 onion, diced 1/2 cup water 3 garlic cloves, minced 1 28oz can diced or crushed tomatoes 1 can tomato paste 2 tbsp dried basil 1 tbsp dried oregano 1 onion, diced 1/2 cup mushrooms, sliced 2 cups frozen chopped spinach 1 cup tomatoes, chopped 1/2 cup black olives, sliced 1 cup raw cashews 1/4 cup nutrtional yeast 1 garlic clove 1/4 cup water
Prep the Dough
I used a large deep dish non stick pan I have to make this pizza. You can also use a cast iron dish, but will need to use some olive oil to prep the sides. If you have a large nonstick dish you can omit the olive oil.
The TraderJoe’s Pizza Dough calls to remove the dough from the package and let sit at room temperature for 25-30 minutes. Do this first. Once the sauce, veggies, and cashew cheese are prepped the dough should be ready for you to use. Use two packages of dough to make one large ball of dough.
Make the Sauce
In a large pot on your stove, cook the diced onion in 1/2 cup of water for about 5 minutes. Add in the garlic and cook another few minutes.
While the onions and garlic are cooking, combine the diced or crushed tomatoes and the tomato paste in your Vitamix, food processor, or blender, and blend for about a minute. Pour the sauce over the onions and garlic and add in the dried basil and oregano and let cook while you prep the veggies.
Cook the Veggies
In another pan on your stove, cook the diced onion in 1/2 cup of water for about 5 minutes. Add in the mushrooms and cook another 10 minutes. Add in the frozen spinach and chopped tomatoes and cook another 10 minutes until the spinach has warmed through.
Make the Cashew Cheese
While the veggies are cooking, fill up a 1 cup measuring cup with raw cashews and then fill with water over the cashews. Add this to your Vitamix, food processor, or blender with the nutritional yeast, garlic clove, and an additional 1/4 cup of water. Blend until smooth.
Once the veggies are cooked, pour in the cashew cheese and mix together.
Assemble the Pizza & Bake
Stretch the dough until its large enough to fit into the dish and up into the sides. Trust me, I’m not very good at this and I got the dough mostly up to the sides, but it ended up slipping down a lot. Don’t be discouraged! It will work, just do the best you can to get as much of the dough up on the sides.
Ladle a few spoonfuls of the sauce to cover the bottom. Add in the veggies and cashew cheese mixture and the black olives. Ladle more sauce over to the top to cover.
Bake at 450 degrees for 30 minutes, then remove from your oven and let stand for 10 minutes before serving. Top with any fresh basil and dried chili flakes as desired!