Vegan Deep Dish Pizza
This hearty vegan deep dish pizza features a quick, almost no-knead crust that’s thick and satisfying. Loaded with garlicky spinach, vibrant red bell peppers, and melted vegan mozzarella, it’s a saucy, flavorful plant-based take on the Chicago-style classic. Perfect for a filling and comforting meal that comes together in under an hour.
Instructions
- 1
Heat a skillet over medium heat. Sauté the onion (0.5) and garlic (3 clove) until translucent.
- 2
Add the red bell pepper (1) and cook for a few minutes until tender.
- 3
Mix in spinach (4.5 oz), fresh basil (1 handful), dried thyme (0.5 tsp), salt (0.25 tsp), and pepper flakes (1 pinch). Cook until the spinach is wilted and set aside.
- 4
In a large bowl, combine warm water (0.75 cup), active yeast (1.5 tsp), and sugar (0.25 tsp). Let the mixture sit for 5 minutes until frothy.
- 5
Add all purpose flour (1.75 cup), salt (0.5 tsp), semolina (0.25 cup), and olive oil (2 tsp). Mix well and knead for a few seconds into a soft dough. Let it rest in a warm place for 15 minutes.
- 6
Preheat the oven to 435°F (225°C). Press the dough into an 8 or 9-inch springform pan, pulling it up the sides. You can pre-bake the crust for 5 minutes to ensure a firm base.
- 7
Layer half of the vegan mozzarella (1 cup) at the bottom, followed by half of the pizza sauce (14 oz), the spinach mixture, olives (1 handful), the remaining sauce, and the rest of the vegan mozzarella (1 cup).
- 8
Top with fresh basil (1 handful) and pepper flakes (1 pinch). Bake for 25 to 30 minutes until the crust is golden.
- 9
Let the pizza rest for 10 minutes before slicing and serving.
Nutrition Facts
Per portion