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.
- 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
- 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
- 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
- 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
- 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. *
- 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.
* At Step 3 of making the crust, you can bake the pizza crust for 5 minutes before layering the filling. This will help strengthen the bottom if using heavy filling or moisture leaking veggies/filling. .
Quick Pizza Sauce: Mix tomato puree, salt, pepper, olive oil, oregano, basil, garlic powder and onion powder. Thin with water if needed, mix and use.
Nutritional values based on one serving.
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this looks so good!
It is good to be vegan but I have not had a vegan cheese that I like-homemade or otherwise.
Even my dear dog Petey will eat the crust but leave the vegan cheese. I am anxious to try your recipe as the crust looks delicious and some cheeses are a little better than others. But unlike the various meat substitutes, I do not know why they are unable to make a good imitation of cheese, The vegan pepperoni is very similar in taste to the meat version. So good naturedly
let’s tell them to get on this issue!!!
I know right. 🙂 Try make some at home http://www.veganricha.com/?s=mozzarella .
Product made by Yves. Called Veggie Pepperoni
Where did you find the vegan pepperoni? I cant find it, and my 12 yo DGD is craving it.
I you were reading my mind today. I miss having pizza. Is there any sub for the 2 tsp of oil for the crust?
Thank you Richa, I love your recipes!
You can omit the oil. The 1-2 tsp oil is just enough for holding that extra moisture and giving the crust the crunch (which someone who isnt accustomed to eating low or no oil will notice if you cook without the oil). The crust works without the oil too. Use a bit of flour while shaping.
This looks scrumptious! I love your recipes. I have a vegan mozzarella recipe but it doesn’t set up. You have a link to one above but it doesn’t go to a specific recipe, it goes to a search that has six pages of recipes. Do you have a mozzarella recipe that will set so it can be shredded? Thanks!
The cashew one with a bit more agar will shred. Coconut milk one shreds as well. first and third on the search results. http://www.veganricha.com/2014/01/mozzarella-sticks-baked-and-fried-with.html and http://www.veganricha.com/2012/10/tomato-garlic-mozzarella-on-100-whole.html
or try this one https://avocadosandales.com/2015/08/24/aquafaba-cheese/
This looks great! Do you recommend any specific pizza sauce ? You do it yourself or just buy it ? I’m definitely going to make this one soon ! 🙂
I use Whole foods Pizza sauce or a quick sauce made with tomato paste + garlic + italian herb blend + a bit of water to thin, mix and use.
Is there a substitute for semolina flour? I have a dozen different flours but no semolina! I’d love to make this tonight!
Cornmeal. Fine cornmeal will work. Or if you have any hot cereal (rice or wheat). you blitz some steel cut oats or rice in a blender until a coarse meal and use. Or you can use some wheat flour. The crust might be softer with that, so you might have to eat with a knife and fork 🙂
Oh thank you! I was hoping I could use cornmeal because I love the texture it adds! I’ll let you know!
OMG! We made this for Game day and it turned out so well. I should have made 2 or 3 more!
Awesome!
Any gluten free option?
Its mentioned in the third paragraph. Use this GF crust http://www.veganricha.com/recipe-pages/vegan-gluten-free-pizza-crust-recipe
This has me drooling and ready to try the recipe! This looks like the absolute perfect comfort food! Thanks SO much!
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.
Thank you for this recipe, I adapted it into my own. Very east to follow!
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!
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.
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.
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 last night for dinner. So good! My husband’s immediate reaction after his first bite was mmmm! Thank you.
thats always a good reaction! 🙂
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.
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!
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
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!
This was just delicious and hit the spot with my husband, myself and a carnivore guest!
awesome!