Cheesy spicy and saucy, this vegan Chicago style deep dish pizza does it all! Made with homemade cashew cheese and sauce for maximum flavor, and store bought dough for maximum convenience. The corn meal makes it taste homemade!
Preheat the oven to 450. Prepare the Vegan Mozzarella according to the recipe below and set aside. For the sauce, we recommend small tomatoes because they are more flavorful and hold their shape better in the sauce. We used mini San Marzano Roma tomatoes cut in halves or thirds. Cherry tomatoes also work well cut in half.
Blend all ingredients on high until smooth. Heat a small sauce pan on medium high heat, then transfer the contents of the blender to the saucepan.
Cook for 4-5 minutes while stirring constantly. The cheese will turn into a thick gooey ball in the center. It will remain sauce. You can spread it on the crust or it can be chilled and cut into chunks. The cheese can also be frozen and shredded.
*If your dough is not very sticky, you may need a bit less corn meal.
*Make the cashew mozzarella ahead to save time.