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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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Made this recipe with Violife vegan mozzarella and italian seasoning and garlic powder in the crust. It turned out great! Thank you so much for this recipe.
Awesome! What a delicious addition! 🙂
Could I do it in a cast iron skillet?
that would turn out amazing! go for it
Hi, I just tried out this recipe and the flavor was amazing. I allowed the pizza to rest for 10 minutes before cutting but the toppings were still pretty soupy and ran out of the pizza after cutting. Any suggestions for preventing this next time? Maybe a longer baking time at a lower temperature? I’m just not sure what went wrong.
you could try that or not roll the dough as thin in the middle
Can I make a big batch of dough and freeze before baking?
yes, you can shape and freeze with or without sauce/toppings
Wow! Are you married? I can’t wait to try this on my wife! She will P. L. O. T. Z!!
The recipe’s great, but the way you came about 1. the cake pan AND 2. parchment paper??? Genius! I’m surprized that you don’t half-cook the dough like a pie with the docking technique though… Just a thought… And Question…. The reason I ask is: wouldn’t the bottom of the pie crust be undercooked?
Thank You Vegan Genie!
You Rock!
lol yes.
It depends on the type of deep dish.If you are loading the pizza with a heavier more moist sauce and more veggies, then you would par bake the crust. For this one its a thicker sauce with less tpping, so its not that deep a deep dish and works out fine. If you plan to add more layers of veggies, par bake for 8 to 9 mins.
Thought so! I’m going to rock this Cazzbah…
Such a great recipe! I love that the crust was ready in 20 mins! My first time making deep dish, and this recipe nailed our craving! Thanks Richa!
This was just delicious and hit the spot with my husband, myself and a carnivore guest!
awesome!
I’ve made this crust a few times now and it’s very good. I’ve made adjustments so that it’s whole food plant-based by using whole wheat pastry flour and omitting the oil. It’s not quite as fluffy looking as yours but the taste is amazing and it works really well in the springform pan. Thanks for yet another great recipe!
I’m very interested in trying this recipe, but I’m confused. It says it makes 4 servings and that each serving is 121kcal, however just the flour is 880kcal. Divided by 4, this is 220kcal. Can you clarify? Thank you!
Ah yes, i just checked the widget and it didnt add the flour. Sometimes the program doesnt pick the right value if there is a range and I need to manually add a value, which was missed. So it was picking up 0 cups for flour. Sometimes it has the right values but loses it when i update a recipe. So one of these situations. Thanks for letting me know. Updated it now
This got high marks from all of us, even the non-vegan members of the family! I did add seitan Italian crumbles and some mushrooms. You are, without a doubt, my most trusted recipe source! Thank you!
Awesome!! Yes definitely add whatever other layers you like. Its a basic deep dish to build over. So glad everyone loved it!