As we've mentioned before, we rarely put cheese on homemade pizza--cheese is expensive and you can make pizza that tastes great without it, even Chicago-style deep dish pizza. Although this doesn't have the stringy cheese characteristic of of Chicago-style deep dish pizza, the tofu ricotta filling is quite good. We made this, along with the shepherd's pie for a pi day party and both were a hit.The crust recipe we used is no longer online, but searching for a "Chicago style pizza crust" will yield many results.
Filling:
I took 1 lb. extra-firm tofu, crumbled it and drained it in a colander. Then I mixed in some minced garlic, salt, and oregano. The sauce was 2 pints of our canned tomato sauce, cooked down to the right consistency, with olive oil, honey, oregano, and basil. After baking, sprinkle with "gomasio-ish parmesean": toasted sesame seeds, lightly ground with a bit of salt and nutritional yeast.
Amazing! You nailed the composition (and from the look of it, the flavors) perfectly. I have been planning to try vegan Chicago-style STUFFED this week, but it will likely be a monstrosity.
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