Vegan Vodka Sauce Deep Dish Pizza

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Extra thick, vegan deep dish pizza crust covered with creamy vodka sauce, topped with vegan cheese, vegan meatballs, and fresh veggies.

Full Recipe for Sauce:

Pizza Dough Recipe:

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7 thoughts on “Vegan Vodka Sauce Deep Dish Pizza

  1. Very nice! Although one slight recommendation for the future: cook the
    shallots *first* and then add in the garlic about 1-2 minutes before you
    add in the tomatoes. Garlic can burn very easily and when it does, it can
    create a bitter taste. Letting the shallots (or onions) cook until well
    sweated or even browned a little bit will pull out more of the inherent
    sugars and create a sweeter taste (which can help balance the acidic taste
    of the tomatoes without using added sugar or baking soda). Although I’m
    sure the orange you added (and the vodka as well) help cut down some of the
    acidity as well and did that job. Still good to know for future recipes
    though. Then once the onions/shallots are well sweated and any other base
    ingredients (e.g. carrot or celery for typical Northern Italian/Southern
    French dishes), then add in the garlic just to cook off some of the pungent
    flavours of garlic but without burning it.

    As for the vegan shredded cheese, have y’all looked into buying one of the
    “cheese blocks” like Go Veggie! offers? You may have to order one online
    but you could use that, take a typical box grater or grater disk for a food
    processor and then create your own shredded vegan cheese.

    Also y’all should try out “moxxarella” recipes! They’ll melt just like
    typical mozzarella and will help get around the hassle of shopping around
    for Daiya if you can’t find it in your area. Moxxarella recipe from The
    Vegan Corner:

    Hope it helps and hope y’all like it. Thanks for choosing veganism!

    1. +John B Yes, we’ve tried the Daiya cheese blocks. They were good but they
      don’t melt. Nonetheless, Chao is the only vegan cheese at our local Safeway
      and it works well for most dishes. Sometimes we can get Daiya shreds from
      the local co-op, but more often, our only option is to drive 30 min to the
      next nearest city – that is also the case for most other faux vegan
      products, like Gimme Lean, the full range of Gardein products, etc… We
      live in Bisbee, AZ, a very cool, but extremely small and remote town in the
      middle of nowhere right on the Mexican border. Veganism is still a
      relatively new concept here; although we do have at least one fully vegan
      restaurant! The local food co-op does sell cultures, so I think I’m gonna
      start making my own nut cheeses soon. Gonna start making tempeh, too, since
      it is another rarity out here. Thanks for the tips!

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