Vegan Deep Dish Pizza with Italian Cornbread Crust! This is what I promised you last week when I shared my Italian cornbread and homemade pizza sauce recipes with you. Trust me, my friends, it was worth the wait.
This delicious and decadent pizza is worthy of the time that it takes to make. First you get to bake the vegan Italian cornbread. Then you get to prepare the homemade 4 ingredient pizza sauce, but that’s easy. You don’t have to make Somer’s vegan mozzarella, but I would, because it’s so mild and perfect for this deep dish pizza.
My advice to you is to make the cornbread a day or two in advance. While it’s baking, whip up a batch of the pizza sauce. Once those two things are done and ready to go, the rest of the pizza making process is a breeze.
My vegan deep dish pizza with Italian cornbread crust is a spin on the Chicago style spinoccoli pizza that I used to order from Pizzeria Uno (they need to offer a vegan pizza). It was filled with fresh spinach and broccoli. SO good. Obviously, you can top your pizza with whatever you like, but if you like those two green veggies, I highly suggest that you go with them.
It’s Monday, and we all have a million things to do, so I’m not going to bog you down with a lot of chatter this morning. I’m going to get right to the vegan deep dish pizza making instructions so you can start making yours.
Make the Italian cornbread.
Make the homemade pizza sauce.
Make Somer’s vegan mozzarella, or purchase your favorite pre-made brand.
Spread the sauce on the cornbread.
Spread the cheese on the sauce.
Generously cover the sauce with the toppings.
Bake for thirty minutes in a 350° oven until the toppings are done.
Eat and enjoy!
I significantly increased the amount of cashews and other ingredients for the vegan mozzarella. You need a lot of cheese for deep dish pizza. I’ve added the link to Somer’s blog, Vedged Out. Please click on it and check out her site. She has so many awesome recipes.
Life is short, eat some pizza.
Have you ever had a Chicago deep dish pizza?
Did you think your days of deep dish pizza were over when you went vegan?
Are you so excited to try this vegan deep dish pizza with Italian cornbread crust?
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- 1 and 1/2 cups of cashews
- 3 teaspoons of tapioca starch
- 1 teaspoon of sea salt
- 1 and 1/4 cups of water
- 3 cups of coarsely chopped spinach
- 1 small head of broccoli – separate the florets and chop the large ones into smaller pieces
- 1 medium tomato sliced
- Vegan Parmesan optional
- Preheat the oven to 350°
- Evenly cover the top of the cornbread with the pizza sauce. Approximately 2 and 1/2 cups of sauce. Top with the vegan mozzarella. Approximately four cups. Top with the spinach, broccoli, and tomatoes.
- Bake for approximately thirty minutes or until the spinach and broccoli are done. Cover with aluminum foil if they start to brown and they’re not done to avoid blackened broccoli.
- Let sit for five minutes before cutting and sprinkle with vegan Parmesan cheese. (optional)
If you make your own mozzarella you'll need to set aside at least 4 hours to soak the cashews, or you can boil them in water for 20 minutes to speed up the process.
The Nutrition Facts are not accurate in this recipe as there are four separate components. We suggest plugging all of the ingredients into a caloric calculator if you need to know the calories.