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Vegan Deep Dish Pizza Recipe. Easy Deep Dish Pizza with from scratch Crust, red pepper, spinach, vegan mozzarella and basil. Vegan Pizza Recipe with homemade 20 Minute Deep Dish Pizza Crust, almost no knead. Pin it for later. Jump to Recipe
Most recipes that end up on the blog usually start as simple meals and then evolve into the fusion or creative versions of themselves. There are various easy vegan pizzas or deep dish pizza recipes on the web, so sometimes the recipe in its simplest form is overlooked. But those simple recipes are the ones that we all turn back to often.
I posted this Black Eyed Pea Lasagna Deep dish pizza, and this Jalapeno Popper Mushroom White Sauce Deep dish long back. Since then I have been making a simple deep dish with pizza sauce, vegan mozzarella(make it at home with cashews or coconut milk, or use vegan brands), red pepper, greens, garlic, loads of herbs, a few ingredients and variations here and there. I made one again the other day and remembered to photograph and note it.
This super easy Deep dish Pizza is saucy, filled with simple ingredients. It comes together quickly and makes for a filling meal. You can fill the pizza with any veggies you like, sauteed mushrooms, sliced veggies, some spiced tempeh crumbles etc. Make a tall Vegan Deep Dish Pizza!
For a video of making and handling the dough to shape, see my basic veggie pizza recipe video. No kneading required! Want to make this gluten-free, try my GF Pizza crust. Shape the crust to slightly less tall, Bake the crust for 10 mins before adding the fillings. Make this Chicago Style Deep Dish Pizza!
For more Pizza options, like 25+ Pizzas, and 10+ different crust options (gluten-free, yeast-free etc), see here. If you make any of my pizza recipes, do tag me on Instagram or elsewhere and let me know how things turned out!
Make the dough. Let it sit for 15-20 mins. Meanwhile, cook the red bell pepper spinach garlic filling mix.
Shape the dough in a tall cake pan. I usually use a bit of parchment on the bottom to make it easy to lift the pizza out. Leave the edges without parchment, so the dough can stick and stay upright on the edges.
Add vegan mozzarella.
Add pizza sauce
Add red bell pepper and garlicky greens. or fill it with any other fillings of choice.
More pizza sauce
basil and vegan mozzarella
Bake at 435 degrees F for 25 to 30 minutes.
Slice and serve!
This Recipe is also in my Cookbook Everyday Kitchen! With Vegan Mozzarella Slices Recipe(pg 152). Book Version Pictured Below.
Vegan Deep Dish Pizza Recipe
Ingredients
Red bell pepper garlic Spinach filling:
- 1/2 a medium onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, thinly sliced or use roasted bell pepper
- 4 to 5 oz Spinach, baby spinach or chopped
- a handful of chopped basil
- 1/2 tsp dried thyme
- 1/4 tsp salt
- red pepper flakes to taste
Deep Dish Crust:
- 3/4 cup warm water
- 1.5 tsp active yeast
- 1/4 tsp sugar
- 1.5 to 2 cups flour, I use unbleached white
- 1/4 cup semolina flour, or use fine cornmeal
- 2 tsp olive oil
- 1/2 tsp salt
Other toppings:
- Vegan Mozzarella shreds, homemade or vegan brands
- or use Vegan Mozzarella Slices from my Book
- about 14 oz Pizza sauce, (store bought or homemade, see recipe in Everyday Kitchen book)
- olives
- pepper flakes
- chopped basil
Instructions
Make the red bell pepper spinach mixture:
- Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent. Add red bell pepper and cook for 3 to 4 minutes. Add in spinach, basil, thyme, salt, red pepper flakes and salt and mix in. Cook until spinach is wilted
Make the Pizza Dough:
- Mix warm water, yeast and sugar and let sit for a few minutes. Add 1.5 cups flour, salt, semolina flour and oil and mix well with a spoon. You can also add some garlic powder or dried herbs at this point. Add a tbsp or so more flour if needed and mix in. Gather the dough and knead for a few seconds to make a soft dough. Let the dough sit in a warm place for 15 minutes. See <a href="https://www.youtube.com/watch?v=yZl0SESiIIk" target="_blank">this video</a> for mixing and shaping the dough.
- Preheat the oven to 435 degrees F(225 deg C).
- Spray oil on he dough, then take it out and make a somewhat smooth ball. Using some flour spread the dough on 8 or 9 inch pan with tall sides making sure to spread some of the dough above the edge. Keep the bottom thick enough else it might not support the heavy toppings. *
Assemble:
- Layer with vegan mozzarella, pizza sauce, red bell pepper and spinach mixture, other veggies if using. olives, pizza sauce, vegan mozzarella, some fresh basil and red pepper flakes.
- Bake at 435 degrees F / 225ºc for 25 to 30 minutes. Sprinkle some more fresh basil on the pizza. Let the pizza rest for 5 to 10 minutes before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This seems delicious. I really want to try this recipe. Richa, will you please explain that can I make this in microwave oven ? And what would be temperature conversion?
Thanks!
Same temp 435 deg F or 225 deg C. if your oven heats up too much, try 25 degrees lower.
I made this last night for dinner. So good! My husband’s immediate reaction after his first bite was mmmm! Thank you.
thats always a good reaction! 🙂
Great recipe! However, I’ve tried this twice and my crust just doesn’t get as thick as yours! It’s driving me crazy. I am not sure if this matters, but I am cooking it in a cast iron skillet that is tapered (10.5 inches at the top and 8 at the bottom). I can’t understand what I am dong wrong here but the crust at the top remains somewhat thin.
Awesome! It isnt very thick. The tall springform pan sometimes is a bit tall for the crust to stay up, so i stick it to the top by pulling over the lip. That pulling over makes the egde look thicker from top.
I made this recipe tonight…it was very very good! To be honest, I used a different sauce recipe, but the crust and the mixture was delicious.
I wanted to ask about about thickening up the filling some. I used Go Veggie Mozzarella and Parmesan cheeses, and while they did melt in the filling, it just didn’t get real thick. We used a spoon to get it out of the pan. Any suggestions?
Now, I have a suggestion. If using a springform pan, BE SURE to tighten the clasp around the pan bottom!!! Unfortunately, when putting away the leftovers, (half of the pie), the bottom fell out and it went all over the floor 🙁 Thankfully, we had already eaten!!!
Thanks for the recipe. 😀
Hmm it seems like the sauce or other fillings had excess moisture. That would need additional bake time to bake off and thicken.
With very moist and heavy fillings be sure to bake the crust for 8 minutes before adding them.
The pizza sauce i use is pretty thick. Some marinara or other tomato sauces have watery mixes of tomatoes and sauce which add a lot more moisture to the pie and which can also soak the bottom too much and soften it. what sauces and fillings did you use?
I made the pizza sauce from a recipe on another site ????I used Go Veggie mozzarella, and Parmesan cheeses. The mixture didn’t get real bubbly like I anticipated, but it was still very hot. After sitting for a few minutes it did firm up a bit. But next time I’ll try your sauce recipe…and a different pan!
It was very delicious though. My newest (and only) vegan family member loved it. The crust was really awesome.
Is this okay to freeze and if so do I cook first or freeze uncooked
I would parbake and freeze. Bake the crust for 10 minutes, cool completely, add fillings, bake again for 20 minutes. Then cool completely, cover the top with foil or wrap and freeze in airtight container. Thaw slightly and bake for 20 to 30 minutes depending on the depth of the fillings.
Made this last night – REALLY good! Didn’t have all the veg so i used what I had on hand – a courgette (zucchini) that I fried & chopped mushrooms. Will definately do again. Next time I’ll try the home made mozzarella. Thanks for the recipe!
Thank you for this recipe, I adapted it into my own. Very east to follow!
Is the yeast just the packaged stuff? ALSO can you replace the semolina flour?
it is active yeast. You can use fine cornmeal, or whole wheat flour.
This has me drooling and ready to try the recipe! This looks like the absolute perfect comfort food! Thanks SO much!