Semolina & corn meal crust. Meatball (plant based), green pepper, onion, 3 kinds of mushroom, 4 kinds of cheeze.

  • bigshot937@lemmy.worldEnglish
    195·
    11 months ago

    The thing that always strikes me as weird with recipes like this is that there is so much banging’ vegan food in the world. Why not just make and eat some of that instead of trying to make an almost certainly inferior version of non-vegan food?

    • acockworkorange@mander.xyzEnglish
      63·
      11 months ago

      Of all the criticism you could lay upon this, that is the least valid. Yes, it’s a pizza pie hybrid, because that’s what a Chicago deep dish style pizza is.

        • Anon6317@lemmy.worldOPEnglish
          41·
          11 months ago

          But it wasn’t even six inches high before it went in the oven! Doesn’t that still qualify as thin crust? 😆

    • Anon6317@lemmy.worldOPEnglish
      38·
      11 months ago

      While originally from Chicago, I live in NY now. I tried what they call pizza here, and it was indistinguishable from cardboard with some ketchup on top. 😁

  • june 🌿@lemmy.sdf.orgEnglish
    21·
    11 months ago

    Crust looks awesome! I do have to say im a little sad your cheeze didn’t melt. What kinds did you use?

    • Anon6317@lemmy.worldOPEnglish
      4·
      11 months ago

      Miyoko’s cashew milk based moz is the most realistic flavor and melts well. The Follow Your Heart Parmesan (sprinkled on top) does not melt well, but their provolone does. Also used some Daiya mozzarella which melts, but doesn’t tastes too great. Sauce with Roma paste, olive oil, marjoram, fennel, garlic is almost strong enough flavor to cover up the Daiya, but not quite. Wish there were more choices.