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–+ servings
Vegan Deep Dish Pizza in an iron skillet with a red napkin next tothe pan and a white dish of red crushed peppers

VEGAN DEEP DISH PIZZA WITH ITALIAN CORNBREAD CRUST

Thick, cheesy, delicious vegan deep dish pizza with an Italian cornbread crust.
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Course: Entree, Main Course
Cuisine: American, Vegan
Keyword: Vegan Chicago Style Pizza, vegan pizza, vegan stuffed pizza
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 34kcal
Author: Linda Meyer

Ingredients

Click the link in the instructions to make the Italian cornbread recipe. Bake before making the pizza.

Click the link in the instructions to make the homemade pizza sauce recipe.

Click the link in the instructions to make Somer's vegan mozzarella recipe. Note the increase in ingredients below.

For the mozzarella recipe I increased the ingredients:

  • 1 and 1/2 cups of cashews
  • 3 teaspoons of tapioca starch
  • 1 teaspoon of sea salt
  • 1 and 1/4 cups of water

For the toppings:

  • 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
US Customary - Metric

Instructions

  • Make the Cornbread. Pizza Sauce.  Mozzarella Click the links for the recipes. See Notes for Mozzarella as you will have to account for the soaking time of the cashews. To speed up the process you can boil the cashews in water for 20 minutes instead of soaking. 
  • 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.

cornbread

  • 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)
  • Enjoy!

Notes

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. 

Nutrition

Sodium: 325mg | Calcium: 48mg | Vitamin C: 73.1mg | Vitamin A: 1655IU | Sugar: 1g | Fiber: 2g | Potassium: 339mg | Calories: 34kcal | Protein: 2g | Carbohydrates: 6g | Iron: 0.9mg