Chicago deep dish goes vegan!

Chicago style deep dish pizza. It speaks for itself.
I followed my usual weekly cheats dough recipe but added lots and lots of butter ? eeekkk… So bad but it was just so crumbly and yum.

For the dough:

  • 190g self raising
  • 3.5g yeast
  • 110ml water
  • Pinch of salt and sugar
  • 2 tbls of butter


  1. Combine, kneed and pop in a bowl.
  2. Coat with olive oil
  3. Cover with cling film
  4. Leave to sit for an hour
  5. Remove from bowl
  6. Roll out again and spread a layer of soy butter across the surface
  7. Roll as you would sushi and tuck into a dough ball
  8. Into the fridge now for an hour
  9. Remove and roll out again
  10. Lay into a cake tin and get filling!

Tomato sauce:

  • 12 tomatoes (or 2 tins ish)
  • 1 onion
  • 4 large garlic cloves
  • Scoop of soy butter
  • Shake of coconut sugar
  • Salt/pepper
  • Chilli flakes
  • Oregano
  • Pour of tinned coconut milk
  • Splash of balsamic
  • Chop and sautée tomatoes, garlic and onion
  • Add remaining ingredients
  • Bring to the boil reduce and leave to simmer for an hour
  • Blitz in blender until smooth and yummy.
  • Adjust seasoning to you liking

How to assemble:

  1. Bottom layer: tomato sauce
  2. Topped with 2 packets of grated Violife cheese (Pizza and Mozzarella)
  3. Top layer: tomato sauce
  4. Finish with a grating of Violife Prosociano.
  5. Into the oven at 200c for 25 min.
  6. Remove from oven
  7. Squeal with delight
  8. Jump up and down
  9. Unclip cake mould
  10. Slice, serve and nom nom nom

The nicest pizza I have made to date. Even if I do say so every week. Yes it’s slightly more time consuming and calorific but worth every extra second and calorie. Joy!