Vegan deep dish pizza (plant-based + GF recipe)
I am sure you know how much I love pizza. Yes, I adore it! That’s why I always get so excited when I create a new pizza recipe. This vegan deep dish pizza is a crowd-pleaser for sure. Oh, and did I mention that the recipe is gluten-free too?! Well, you can make this recipe with a regular (wheat flour) dough as well, but for all of you who are gluten-free (and vegan), you gotta try out this recipe!
Healthy vegan deep dish pizza
You might ask why I am sharing this vegan deep dish pizza recipe with you. Well, I like veggies, mushrooms, and vegan cheese. You can fill up a deep dish pizza with lots and lots of veggies… So yeah, it’s actually a pretty healthy “pizza casserole” because of all the veggies, right. And I want you all to try out healthyish recipes. Isn’t it amazing when you can say: “I just ate a healthy pizza with tons of veggies and it actually tasted amazing”.
Filling for this vegan Chicago Style Pizza
I chose spinach, peppers, mushrooms, corn, onion, tomato sauce, and vegan cheese as filling. However, you can choose any toppings which you like for this vegan deep dish pizza, for example, tomatoes, zucchini, eggplant, chickpeas and so much more.
Gluten-free vegan deep dish pizza dough
I created a new gluten-free pizza dough with chickpea flour, rice flour, and tapioca flour and actually like it A LOT! If you don’t already have a (store-bought) gluten-free flour mix at home, you should give this flour mix a try.
If you don’t care whether the pizza dough is gluten-free or not, then you can also make a regular pizza dough with wheat flour or spelt flour. The deep dish pizza will be most likely thicker and fluffier.
Additional dough layer
Please note that this vegan deep dish pizza won’t stay nicely in shape when you cut into it because there is a lot of filling. I have made this recipe once with an additional layer of dough in between and this fixed the problem.
To make this, simply divide the dough into 2 parts, one being 2/3 of the size of the other one. Spread the larger rolled out dough into the pan/springform and use the smaller rolled out dough as an additional layer in between the veggies!
This vegan deep dish pizza is:
- Easy to make
Vegan cheese sauce
I used my easy vegan cheese sauce recipe, however, you can use any vegan cheese of choice.
I made this vegan deep dish pizza a couple of times for friends and everyone loved it! It’s so much fun to get creative and try out new things with a simple pizza dough. The recipe is easy to make because you just need a pizza dough and your favorite veggies.
This easy to make vegan deep dish pizza is the perfect comfort food on weekends! The recipe is gluten-free and plant-based. You can use your favorite veggies for this yummy pizza pie!
- 5 oz fresh baby spinach
- 2 peppers (I used green ones), chopped
- 1 onion, chopped
- 1 cup mushrooms, sliced
- 2/3 cup corn
- 1/2 cup tomato sauce
- 1 batch easy vegan cheese sauce (or vegan cheese of choice)
- sea salt, pepper, and Italian spice mix to taste
- red pepper flakes (optional)
- Heat the plant-based milk in a saucepan for a few seconds until it's lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add yeast, sugar, and olive oil and set aside for about 10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
Combine all dry ingredients (flour, psyllium husk powder, sea salt) in a bowl and stir with a whisk.
- Add the yeast mixture and stir with a wooden spoon. It might seem too wet in the first few seconds but that will change within a minute. Knead the dough for about 5 minutes with your hands (it will be sticky, that's ok), form a dough ball and set aside (preferably in a warm place) for about 60 minutes. It should almost double in size.
- Once the dough has risen, place it on a floured surface, and roll it out with a rolling pin about 0.6-0.8 cm thick. It should have a diameter of about 30 cm (12 inches).
- Preheat oven to 200 degrees C (390 degrees F).
- Line an 8-inch springform with parchment paper or grease it with some oil. Carefully place the dough into the springform. It should look like this. Let it rest again for about 10 minutes.
Prebake the dough for around 10 minutes. Meanwhile, you can chop the veggies.
- Fry veggies and mushrooms in a skillet with a little bit of oil over medium heat for about 5 minutes. Add salt, pepper, and Italian spices to taste. You can also add red pepper flakes if you like it spicy.
- Make a batch of my easy vegan cheese sauce and spread half of it onto the prebaked pizza dough. You can use any other vegan cheese of choice instead.
- Then add layers of the fried veggies, tomato sauce, and more vegan cheese (sauce). Place the pizza back in the oven for another 20 minutes.
Enjoy with fresh herbs of choice. PS: Please note that this vegan deep dish pizza won't stay nicely in shape when you cut into it because it has a lot of filling. Read the recipe notes below for a solution.
You can use 1 1/2 tsp instant dry yeast instead of fresh yeast.
I have made this recipe once with an additional layer of dough in between. This will help the pizza to stay in shape when you cut into it. To make this, simply divide the dough into 2 parts, one being 2/3 of the size of the other one. Spread the larger rolled out dough into the pan/springform and use the smaller rolled out dough as an additional layer in between the veggies!
I had the BEST result with the following homemade gluten-free flour mix:
120 g white rice flour (3/4 cup)
60 g chickpea flour (1/2 cup)
60 g tapioca flour (1/2 cup)