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

Vegan Pizza Month of food (Mofo) Post 8. This Deep dish Jalapeno Popper Pizza. 
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.







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Comments

  1. says

    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!

  2. says

    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..

    • says

      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:)

  3. says

    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. :)

  4. says

    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.

  5. says

    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!

  6. says

    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

  7. narf7 says

    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! :)

  8. says

    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…

    • says

      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

  9. says

    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! :-)

  10. says

    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?

    • says

      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.

    • Anonymous says

      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 😉

    • says

      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:)

  11. Ellen Lederman says

    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!

    • says

      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.

      • Ellen Lederman says

        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?

        • says

          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.

  12. Urmila says

    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.

    • says

      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.

      • Lori Munn says

        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.

        • says

          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.

  13. Mae says

    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!

    • says

      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.

          • Mae says

            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.

          • says

            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.

  14. Lori Munn says

    Do you think Arrowroot could be used in the Cheddar Cheese recipe instead of cornstarch/potatoe starch? Are they for flavor or thickening?

    Thanks!

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