Vegan Walnut Meat Skillet Pizza
This vegan walnut meat skillet pizza makes a thick Chicago style deep dish pizza that is sure to be a hit! Switch up the toppings to create your own favorite vegan deep dish pizza!
Servings: 8 slices
Calories: 505kcal
Equipment
- 12 in cast iron skillet
Ingredients
For the dough
- 3 ½ - 4 cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
- 1 package instant yeast
- 1 teaspoon salt
- 1 ½ cups dairy free milk (we like oat - can use any non-strongly flavored dairy free milk)
- ¼ cup maple syrup (see post about other sugar source options)
For the walnut meat
- 2 cups walnuts
- 1 red onion, chopped
- 4 cloves garlic, minced
- ¼ cup sun dried tomatoes, chopped
- 1 tablespoon avocado or olive oil
- 1 tbsp taco seasoning
- 2 teaspoon soy sauce (See post for soy free options)
- 1 juice of a lime
Toppings (Shown in Photo)
- marinara sauce
- green peppers, chopped
- yellow peppers, chopped
- cherry tomatoes, quartered
- red onions, thinly slices
- green onions, chopped
- red pepper flakes
- fresh basil leaves
- vegan parmesan
- vegan mozzarella
Instructions
For the Walnut Meat
- Soak walnuts in a bowl, covered with hot water for at least 30 minutes (best if done overnight).
- Drain walnuts. Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with walnut butter.
- Chop onions, garlic, and sun dried tomatoes very fine.
- Add oil to a skillet, and saute your onions until translucent (about 2-3 minutes). Add in the garlic for 1 more minute.
- Sprinkle the taco seasoning across and stir to combine. Add in sun-dried tomatoes. Cook for 1 more minute.
- Add in the crumbled walnut and stir very well. Pour in the soy sauce (or substitute) and the lime juice. Stir well. Cook for another 4-5 minutes. Take off the stove.
For the Dough
- In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
- Then, add in the dairy free milk and maple syrup.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, add to the cast iron skillet and push out until it reaches the sides as one big circle.
- Cover with a towel and let sit for 25-30 minutes in a warm, draft free place.
- Preheat oven to 550 degrees.
Assembling the pizza
- When ready, leaving about a half inch all around for a crust, add a thin layer of marinara sauce to the inside.
- Sprinkle some chopped basil, a little vegan parmesan cheese, and some of the vegan taco meat.
- Layer the remaining toppings, leaving the rest of the vegan taco meat and the mozzarella for last.
- Cook for 13-15 minutes or golden brown crust and the center isn't doughy.
Notes
*Tip: We recommend soaking the walnuts first. Then making the dough. While dough is rising, make the walnut meat mixture after it's finished soaking. Then assemble. This allows for a faster processing time.
*We love doubling the walnut meat mixture, and then using some for taco night and some for the pizza.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1slice | Calories: 505kcal | Carbohydrates: 65g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 434mg | Potassium: 442mg | Fiber: 5g | Sugar: 10g | Vitamin A: 233IU | Vitamin C: 9mg | Calcium: 123mg | Iron: 4mg