Vegan Pizza Month (MoFo) — Post 8: Deep Dish Jalapeño Popper Pizza.
After several light and healthy pizzas, it felt good to make an indulgent deep-dish pie inspired by Chicago. The crust is a crisp semolina-and-wheat blend that holds up to generous layers of fillings.
Start with a bed of shredded mozzarella, spread a creamy white garlic sauce, add sautéed mushrooms and chopped kale (I had plenty from the garden), then a layer of cheddar and finish with sliced jalapeños. All those textures and flavors in one pie.
Despite the indulgence, the crust uses very little oil and the toppings are oil-free, so it still feels like a sensible treat.
Dig in!
You can build taller layers depending on how deep your pan is. A tangy red marinara between layers would brighten the pie and separate the fillings visually and flavor-wise. For extra crunch, mix breadcrumbs with extra-virgin olive oil and sprinkle them over the jalapeños to create a jalapeño-popper topping. There are many variations to try — add more veggies, extra sauce, or alternate cheeses. This is a great weekend project.
The toppings are already gluten-free — to make the whole pizza gluten-free, use a focaccia-style gluten-free crust.
The homemade cheddar is delicious even if it isn’t perfectly stringy yet. In this deep-dish format, it performs beautifully. Read on for the full recipe and variations.
If you have regional pizza specialties you love, tell me and I’ll veganize them with my own twist. This month’s baking spree has been fun — and a little spicy: Chewie found a stray jalapeño and quickly decided crumbs were preferable.
Steps:
1. In a bowl combine warm water, sugar, and active dry yeast. Stir and let sit for 10 minutes until foamy.
2. Add wheat flour, bread flour, semolina, salt, and olive oil. Knead for about 2 minutes until evenly combined into a dough.
3. Spray the dough with water, cover with a towel, and let rise in a warm place for 1.5–2 hours.
4. Oil your hands, dust with 2 tablespoons of bread flour, gather the dough and knead briefly to form a ball.
5. Roll the dough out on a floured surface and place it into an 8-inch parchment-lined pan, pulling the edges up the sides to form a rim.
6. Spray the top with water and let rest for 10 minutes while you prepare the toppings and sauce.
7. Pre-bake the crust at 400°F (200°C) for 12 minutes. Remove and sprinkle mozzarella or cheddar shreds over the base. Spread the white garlic cream sauce, then top with kale and mushrooms.
8. Add another layer of cheddar shreds, arrange jalapeño slices, and if desired sprinkle breadcrumb–olive oil mixture over the jalapeños for crunch.
9. Bake at 385°F (195°C) for 18–20 minutes. Finish under low broil for about 30 seconds to brown the top. Cool for 2 minutes before slicing and serving.
Delicious hot and spicy — enjoy.
Deep Dish Cheddar Jalapeño Popper Pie
White garlic sauce, mushrooms, kale on a semolina-wheat crust. Dairy-, egg-, soy-, and corn-free.
Ingredients (makes one 8-inch pan)
Crust:
1/2 cup warm water
1.5 tsp active yeast
2 tsp raw sugar
1/2 cup wheat flour
1/4 cup bread flour
1/4 cup semolina (cream of wheat)
1/2 tsp salt
1 Tbsp extra-virgin olive oil
2–3 Tbsp bread flour for dusting
White Garlic Cream Sauce:
1/4 cup cashew flour
1/4 cup non-dairy milk
1 Tbsp flour (omit to make GF)
1/4 tsp dried basil
3 cloves roasted garlic or 1/4 tsp garlic powder
1/3 tsp salt, or to taste
Method: Blend all sauce ingredients until smooth and keep ready.
Toppings:
Sliced button mushrooms
Finely chopped kale, spinach, or other greens
Cheddar cheese shreds (see recipe below)
Jalapeño slices (use pickled or milder peppers to reduce heat)
Cheddar Cheese (vegan):
1 cup full-fat coconut milk
2 tsp agar-agar powder
1/3 tsp salt
Pinch kala namak (black salt) for eggy flavor
3/4 tsp coconut vinegar or apple cider vinegar
1/4 tsp lemon juice
1 Tbsp tapioca starch
1 tsp cornstarch or potato starch
1.5 Tbsp chickpea miso (or other miso)
1.5 Tbsp nutritional yeast
Pinch turmeric
1/4 tsp mustard powder
Cheddar method:
Measure ingredients in advance. Warm the coconut milk over low–medium heat, whisk in the agar-agar until dissolved (2–3 minutes). Lower the heat and whisk in the vinegars, salts, and lemon juice. Add the starches and whisk briefly until smooth, then add miso, nutritional yeast, turmeric, and mustard and whisk to combine. Remove from heat and pour into oiled containers. Let set in the refrigerator for at least an hour. Store brushed with EVOO in an airtight container for up to a week.
Crust method (summary):
Proof yeast in warm water and sugar for 10 minutes. Mix in flours, semolina, salt, and oil; knead briefly. Cover and rise 1.5–2 hours. Form a ball, roll out, and press into an 8-inch parchment-lined pan, pulling edges up the sides. Rest 10 minutes, then bake at 400°F for 12 minutes. Top as directed and bake at 385°F for 17–20 minutes, finishing with a short broil. Cool 2 minutes, slice, and serve.