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

Print Friendly and PDF
Vegan Pizza Month of food (Mofo) Post 8. 
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.








60 comments:

  1. Ooooh a new cheeze recipe! Fabulous, thank you! :-)

    ReplyDelete
  2. Semolina is so good in pizza crust! And this pizza is just loaded with goodies..so many jalapenos..yum!

    ReplyDelete
  3. wow, richa! you have really outdone yourself! this pizza looks unbelievably amazing! i love all of the layers of toppings. and it's beautiful and perfect looking!

    ReplyDelete
    Replies
    1. it is getting stressful to keep outdoing myself:) hopefully this streak continues.

      Delete
  4. Oh wow- that crust looks incredible as do all the toppings! Glad to see you are indulging a bit on this pizza theme too :)

    ReplyDelete
    Replies
    1. its my kind of indulgence.. there is still too less oil/fat according to ma.:)

      Delete
  5. Ohh this is so amazing.. you really are climbing new heights in experimenting .. I have been following your Blog since long and I can see you coming a long way since then.. some of your posts really do prompt me to become Vegan..

    ReplyDelete
    Replies
    1. Thats great Nupur. I seriously ate the same old stuff when i wasnt vegan. the diet change has introduced me to so many new grains, veggies and deliciousness that doesnt make my stomach bloated or me sluggish even after eating a big meal! do give it a go:)

      Delete
  6. This looks delicious. I was silent reader of your blog for past 2 weeks. and its look like you have pizza festival going on. all of then are look mouthwatering. specially this one is my fav because of jalapeno peppers. nice work on pizzas. :)

    ReplyDelete
    Replies
    1. Thanks Kanan. Its Pizza month of food :)

      Delete
  7. That looks soooo amazing! This is my favorite pizza so far. Wow! Plus, I love that you put kale in it. It's an unconventional choice, but totally makes the pizza better in my opinion.

    A local specialty here is Canadian bacon & sauerkraut pizza. Obviously the Canadian bacon would need to be swapped out for something else. Sauerkraut is surprisingly delicious on a pizza. (Truth be told, I love sauerkraut almost anywhere.) It has so much umami and depth, you don't miss cheese on it at all.

    ReplyDelete
    Replies
    1. Oooh. i need to add sauerkraut on the list.. i bet it will go well with a dark rye crust..

      Delete
    2. Wow--a Canadian pizza I've never heard of? I love sauerkraut--going to try that next time! :)

      Delete
  8. What an interesting recipe! And that pizza looks amazing! Cannot believe it is vegan!

    ReplyDelete
    Replies
    1. believe me you it is 100% vegan!:)

      Delete
  9. So many things I love about this pizza! I'll definitely have to try that cheddar as well!

    ReplyDelete
  10. That looks wonderful. I've never had a pizza like that! I will have to try this one!

    ReplyDelete
    Replies
    1. Please do. The whole fat slice with hidden toppings is super fun

      Delete
  11. Richa, what's the 3/4 t. acv in the cheddar recipe? Dying to try this! :)

    ReplyDelete
    Replies
    1. apple cider vinegar:) this is what happens when i write up the post half aslepp and ask a half asleep hubbs to proof read it:)

      Delete
  12. You have outdone yourself with this recipe!

    ReplyDelete
  13. You're killing me with all this pizza. Need a taster? (hahaha)

    ReplyDelete
  14. Amazing Richa! Keep them coming!

    ReplyDelete
  15. Thank you so much for the cheddar recipe! I have always wanted to try my hand at making a vegan cheese and this looks like something I can do! ha ha

    ReplyDelete
  16. This looks insane in the membrane! Jalapeno popper flavor in a deep dish pizza crust, what an inspired combo!! Gonna try this!

    ReplyDelete
  17. Wow! We're not even halfway through this month. I cannot wait for more!

    ReplyDelete
  18. That is one killer pizza!!!! LOVE it!!!

    ReplyDelete
  19. I'm always on the hunt for cheese recipes I can make at home (I've never eaten a ready made cheese I liked) and I'm definitely persuaded to give yours a try - all the ingredients are in my kitchen, and it all looks doable. Whether I have the skillz to knock out the pizza is another matter, so in the meantime I'll just lick my screen!

    ReplyDelete
  20. Oh yum, this looks like such a decadent pizza, all those toppings and so much crust!

    ReplyDelete
  21. OMG the deep dish pizza looks amazing!! Thanks to you and your tempting pizza posts, I couldn't resisting ordering in pizza tonight for dinner. haha Well we were planning to get something home delivered anyways (we do that once in a raaaare while) but the swing towards the delivery being pizza happened because of you. :oP

    ReplyDelete
  22. Richa I love you! I just discovered your blog recently thanks to vegan mofo and I can't believe I have been missing out on this amazing site for all this time! You are so amazing and your recipes are the most inovative and exciting on the web. Cheers for sharing your cheddar recipe and for sharing this fantastic pizza that I will most DEFINATELY be making for my tea tonight! Who would want to order pizza ever again with something like this so close to home :) I can't wait to see what you make next! :)

    ReplyDelete
    Replies
    1. awesome! thank you so much for the wonderful words. let me know how it turns out!

      Delete
  23. Such an interesting dish! Absolutely love these flavours together, can't wait to try this one out myself...

    -Shannon

    ReplyDelete
    Replies
    1. Thanks! Thanks for the tweet too!:) do let me know when you do try it!

      Delete
  24. Hey Richa..This pizza looks amazing ...I am a die hard pizza fan....I even made breakfast pizza..LOL !! I have been following you on facebook as LifeScoops for sometime now..Love your recipes and pics...

    ReplyDelete
  25. I haven't always been the biggest deep dish pizza fan but this one might make me a HUGE fan. It looks and sounds fantastic.

    ReplyDelete
  26. All of your crusts and pizzas look so amazing Richa! The epitome of rustic and homey and beautiful. I love your distressed wood table too!

    ReplyDelete
    Replies
    1. Thanks Erin:) i can never make a perfect round, hence the automatic rustic feel:)
      Thats a board i painted recently. put some dough on the wood, painted and scraped the portions

      Delete
  27. Just when I thought you couldn't get more amazing, you just do. Incredible and perfectly indulgent. I need to try your version of the cheddar- sounds great! :-)

    ReplyDelete
    Replies
    1. this was one delicious pizza with the spicy jalapenos. we already know i am sucker for the heat:)

      Delete
  28. Absolutely love this. What an incredible mix of flavors, textures and foods!! Fabulous, Richa. You're amazing!

    ReplyDelete
    Replies
    1. Thank you Ricki! I didnt want to make the usual thick tomato marinara layers. the white sauce went so much better with the jalapenos.:)

      Delete
  29. I need to get into some deep dish action this weekend! By far this is my favorite one this week o fyour pizza posts (they are all great but this one is calling to me!)

    ReplyDelete
    Replies
    1. i loved this deep dish. it was so filling snd fun with all that cheese and spicy jalapenos!

      Delete
  30. Holy cow! You are the pizza guru..I am awed by all your lovely pizza creations <3

    ReplyDelete
  31. This looks delicious. But am I missing something? The instructions for making the "cheese" say to add lemon juice but I don't see how much?

    ReplyDelete
    Replies
    1. 1/4 teaspoon lemon juice, sorry missed it int he ingredients..:) edited the recipe now.

      Delete
  32. Hi Richa,

    Can the crust be made a day in advance and pre-baked?

    ReplyDelete
    Replies
    1. Yes. You can make the dough and refrigerate it for up to 3 days. Take it out from the fridge and place in a warm place for an hour before you want to bake it. Shape, top and bake. Or you can shape in the pan and bake it for 15-16 minutes, cool and refrigerate for 3-4 days. Take out, top and bake for another 15 minutes.

      Delete
    2. Thank you so much for your response!

      Thought I'd let you know that we made this pizza yesterday and it was amazing! Our Jalapenos were wayy too spicy so we picked them off but other than that we loved the pizza!

      I will be making it again this Saturday. It's nice to know that I can prep the dough on Friday night and refrigerate until ready to use.

      I also made your Lasagna last weekend and loved it.

      Keep up the great work! And you should write a cookbook ;)

      Delete
    3. So awesome! Thanks for letting me know:) i cut the jalapenos really thin just in case we happen upon a spicy one :)

      Great to hear that you all liked the Lasagna too !:)) this is what keeps me going and keeps me happy:)

      Delete
  33. Absolutely fabulous with artichoke hearts! Thank you so much!
    I've featured this on my blog today...Happy Pizza Pie Day! :)

    ReplyDelete

All content on this blog, including the photography and written text, are my creative and hard work, owned by ©Richa Hingle, which means it is Copyrighted with All Rights Reserved. Links and excerpts can be used with credit and a link back to the blog. Recipes, Ingredients, Method, Photography CANNOT be Copied or republished. No work from this blog may be used for republishing and for commercial purposes without our permission. Please contact richahingle (at) gmail (dot) com for permission, questions and inquiries. Thank you.
 

Meet The Author


Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


Get the latest updates from Vegan Richa by Email!



Follow me on Facebook, Pinterest, Instagram, Twitter below