Why hello again!
Are you still reading?
It’s been a while since I was here!
Today I’m going to be sharing one of my favorite pizza recipes, deep dish! Being from the Midwest, Chicago style pizza is a big thing here. I do love the sauce on top, but my favorite part is the thick crust.
Sausage is almost as important to Chicago style pizza as the crust, and my favorite vegan sausage is made by Lightlife. I used to buy it every time I visited Trader Joe’s, as it’s the perfect breakfast sausage, served with scrambled tofu. Lightlife has a great range of vegan products. My favorite include:
Please click continue reading below to enter my giveaway for 5 $1 off any Lightlife product coupons!!
- 1 cup warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 tsp salt
- 1 1/4 cup whole wheat flour
- 1 1/2 cup all purpose flour
- 2 tablespoons extra virgin olive oil, or other neutral oil
- Lightlife Gimme Lean Sausage
- 6 ounces vegan cheese, or favorite storebought vegan cheese
- Add water, sugar, and yeast into a food processor fitting with a dough hook. Let sit for 10 minutes for yeast to activate.
- Add flour, salt, and oil. Knead in food processor for 3-5 minutes, or knead for about 5-8 minutes on a floured surface, adding more flour as you go. If you don’t know how to knead dough, look it up on Youtube. It’s pretty simple. If your palms start to stick, flour them and the dough ball.
- Right now the dough is in a baby stage, but you want to knead it to form the gluten that makes for a chewy crust. Once it starts rebelling and pulling against you (the teenage phase) you know it’s ready. Form into a ball (I gather the loose ends and pinch at the bottom) coat in olive oil, and send your teenage dough off to college. Leave in a bowl and cover with a damp towel for about 30-60 minutes. When your dough comes back from college and looks like it’s gained it’s freshman 50 (as in, it’s doubled in size) it’s time to roll out into a crust. Or, alternatively, you can knead it again and let it rise again. If you get tired of letting it rise, you can toss it in the fridge. The refrigeration slows the growth of the yeast, so remember to pull it out about an hour before you cook it.
- Preheat your oven to 475°F. When you feel like your dough is ready, grease and flour a 10 inch springform pan. Press the dough into the pan, leaving about an inch of crust going up the walls of the pan. Top with sauce, vegan cheese, Lightlife sausage, tomatoes, and mushrooms. Bake for about 25 minutes until edges are brown (up to 30 in necessary.)
To enter the giveaway, complete the steps below! The winner will be notified in the comments of this blog, so please turn on e-mail notifications.