Deep Dish Vegan Pizza

  • 17 Mar - 23 Mar, 2018
  • Mag The Weekly
  • Cookery

For filling:

· ½ onion, finely chopped

· 3 cloves garlic, finely chopped

· 1 red bell pepper, thinly sliced or use roasted

· 4-5oz. spinach baby spinach, chopped

· A handful of chopped basil

· ½ tsp dried thyme

· ¼ tsp salt

· Red pepper flakes to taste

For crust:

· ¾ cup warm water

· ½ tsp active yeast

· ¼ tsp sugar

· ½ -2 cups flour

· ¼ cup semolina flour or fine cornmeal

· 2tsp olive oil

· ½ tsp salt


· Vegan mozzarella, shredded

· 14oz, pizza sauce

· Olives

· Pepper flakes to taste

· Basil, chopped


To make the red bell pepper-spinach mixture, heat oil in a skillet over medium heat. Add onion and garlic, and cook until translucent. Add bell pepper and cook for about three to four minutes. Add in spinach, basil, thyme, red pepper flakes and salt, and mix well. Cook until spinach is wilted. To make the dough, mix warm water, yeast and sugar, and let it sit for a few minutes. Add one and a half 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 tablespoon or so of more flour if needed and mix well. Gather and knead for a few seconds to make a soft dough. Let it sit in a warm place for 15 minutes. Preheat the oven to 225°C. Spray oil on the dough, then take it out and make a somewhat smooth ball. Using some flour, spread the dough on 8-9 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 by layering with vegan mozzarella, pizza sauce, bell pepper and spinach mixture, and other veggies if using, olives, pizza sauce, vegan mozzarella, some fresh basil and red pepper flakes. Bake at 225°C for 25-30 minutes. Sprinkle some more fresh basil on the pizza. Let it rest for five to 10 minutes before slicing.