Mozzarella Mac Deep Dish Pizza – Creamy vegan mozzarella mac ‘n’ cheese in a delicious, homemade deep dish crust with easy toppings and flavorful marinara.
Jump to Recipe Mozzarella Mac Deep Dish Pizza
You guys! I’m kinda sad that Vegan MoFo is coming to an end. The creativity shown by so many bloggers this month has been mind-blowing and I know that I only scratched the surface, as far as what I read. Bloggers are awesome people, not referring to myself (ha ha!), and watching them put all of their effort into their theme or what-have-you this month is just so cool. I feel like I’m straying a little from the pack by not posting a round-up today, but I may do it tomorrow. Who knows? 🙂
What I’ve done here is saved one of my favorites of this month for last. When I was thinking about the execution, look and recipe of this dish I knew that it’d be crazy, and probably pretty tasty. But, I had NO idea how much I was going to love it. I mean, I LOVE the Buffalo Chickpea Mac, but I think this may be tied with it. (Gasp!)
I was really stoked to have finally used a trick that I learned about last year, from a friend that was a Chef at Mohawk Bend. He had made this amazing-looking vegan French Onion Soup and I remember the picture of the bowl and its cheese topper looking impeccable. So, I had to ask, “Mike, what was that?!” and he proceeded to tell me that if you blend cashews with Daiya it totally changes the texture and takes away some of the starchy-ness.
I don’t know why the hell it took me so long to try this out, but I’ve done it, and will damn sure do it again. It was a total success and was a key player in the Mozzarella Mac Deep Dish Pizza! Oh yeah, this was also my first time making a deep dish, so that should tell you how easy it was. There’s not too many ingredients and really, letting the dough rise takes the most time; even then, compared to most doughs, it’s pretty short.
Mozzarella Mac Deep Dish Pizza
- ½ C . Warm Water
- 1 tsp . Sugar
- 1 T . Active Dry Yeast
- 1 C . Unbleached All-Purpose Flour You may need to add more in while kneading
- ½ C . Whole Wheat Flour
- 1 tsp . Dried Italian Seasoning
- ½ tsp . Garlic Powder
- 1/2 tsp . Italian Seasoning
- Corn Meal for Dusting
- 2 T . Olive Oil + Extra for Brushing
- 2 C . Dried Pasta I used Shells and they worked perfectly!
- 1 1/2 C . Daiya Mozzarella Shreds
- 1/2 C . Raw Cashews Soaked for at least 30 minutes
- 1/2 C . Vegetable Broth or Water
- 1 1/2 C . Tomato Sauce
- 1 T . Tomato Paste
- 1/2 tsp . Dried Italian Seasoning
- 1/2 tsp . Garlic Powder
- Salt to taste
Toppings (Optional and Interchangeable)
- 1-2 C . Baby Kale or Whatever Greens you prefer
- 1/2 C . Quartered Artichoke Hearts
- 1/4 C . Pitted and Sliced Black Olives
- 3 T . Sun-dried Tomatoes Julienne-Cut
Pizza Crust & Assembly
- Stir the sugar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 12-25 minutes.
- Sift the dry ingredients together in a large bowl. Once the yeast is ready, pour it into the bowl, along with the olive oil. Knead the dough on a surface dusted with flour, for 3 minutes.
- Place the dough ball in an oiled bowl, cover with a damp cloth, for 30 minutes.
- (Start on the mac 'n' cheese and marinara)
- Preheat oven for 425ºF.
- Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about 1/4” thick; then carefully stretch the dough out with your hands until it is about 14″ wide.
- Press the dough into a 9" springform pan that has a light coating of oil, and bake for 5 minutes. Keep an eye on the crust to make sure that no large air bubbles form. If they do, carefully poke them with a knife.
- Take the crust out of the oven, spread the mozzarella mac out over the bottom, layer the toppings and end with the marinara sauce and brush a little olive oil onto the crust. Bake for an additional 18-20 minutes.
- Once the crust is nice and golden, let the pizza cool for a couple of minutes and take off the springform wall.
- Slice with a sharp knife and serve!
- Cook the pasta according to the package instructions, drain and then rinse in cool water.
- Puree the Daiya shreds, cashews, and vegetable broth in a blender until completely smooth. Seriously, suuuper smooth.
- Place the pasta back in a pot over low-medium heat and stir in the mozzarella mixture. Cook for 5 minutes, then set aside until the crust is baked.
- Place all of the ingredients into a small pan over medium heat. Stir until evenly combined and simmer for 3-5 minutes to thicken slightly.
- Take off of heat and set aside until ready to use.
I know that you’re still reeling from that recipe, but here are links to all of the Born to Mac MoFo recipes that I’ve made this month! (click on the pictures to go to the recipe)