Vegan Deep Dish Pizza

There are certainly more than one way to make pizza—this one in a 9×13″ baking dish, plus you can use whatever pizza toppings you want. I used Pillsbury’s pizza crust, and yes, I know . . . even though it’s vegan, it’s not the healthiest food, but it’s definitely not a staple at our house and it worked perfect for this meal. Whichever crust you decide to use, you’ll enjoy this deep dish classic!

INGREDIENTS:
1 Pillsbury Pizza Crust
1 Tbs olive oil
1 onion, chopped
1 bell pepper, cut into thin strips, then cut in half
2 small zucchini, sliced thin
2 C mushrooms, sliced
2 garlic cloves, crushed
28-oz can diced tomatoes, with juices
24 slices of veggie pepperoni
1 Tbs Italian seasoning
Salt and pepper, to taste
Daiya cheese mozzarella shreds
Optional: 2 Field Roast sausages, Italian flavor, crumbled

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil over medium-high heat and then add the garlic; cook 2 minutes. Add the onions and bell pepper and cook 5 minutes, or until they begin to soften. Add the zucchini and mushrooms and cook another 5 minutes.

Add the can of tomatoes and combine well. Let it simmer for 10 minutes.

Meanwhile, line the bottom of a 9×13″ baking dish with the pizza dough. It doesn’t need to be perfect—as seen by mine . . .

Bake for 6-8 minutes. Reduce the oven temperature to 375. Next, sprinkle a little Daiya cheese on the crust, then spoon the veggie mixture on top of the crust. I left a little bit of an edge all the way around.

Top with some more Daiya cheese and the veggie pepperoni.

Bake for 20 minutes. Cut and enjoy!

Vegan Deep Dish Pizza

 

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There are certainly more than one way to make pizza---this one in a 9x13" baking dish, plus you can use whatever pizza toppings you want. I used Pillsbury's pizza crust, and yes, I know . . . even though it's vegan, it's not the healthiest food, but it's definitely not a staple at our house and it worked perfect for this meal. Whichever crust you decide to use, you'll enjoy this deep dish classic!

Author: Epicurean Vegan

Ingredients

• 1 Pillsbury Pizza Crust
• 1 Tbs olive oil
• 1 onion, chopped
• 1 bell pepper, cut into thin strips, then cut in half
• 2 small zucchini, sliced thin
• 2 C mushrooms, sliced
• 2 garlic cloves, crushed
• 28-oz can diced tomatoes, with juices
• 24 slices of veggie pepperoni
• 1 Tbs Italian seasoning
• Salt and pepper, to taste
• Daiya cheese mozzarella shreds
• Optional: 2 Field Roast sausages, Italian flavor, crumbled

Directions

1. Preheat the oven to 400.
2. In a large skillet, heat the olive oil over medium-high heat and then add the garlic; cook 2 minutes. Add the onions and bell pepper and cook 5 minutes, or until they begin to soften. Add the zucchini and mushrooms and cook another 5 minutes.
3. Add the can of tomatoes and combine well. Let it simmer for 10 minutes.
4. Meanwhile, line the bottom of a 9x13" baking dish with the pizza dough. It doesn't need to be perfect.
5. Bake for 6-8 minutes. Reduce the oven temperature to 375. Next, sprinkle a little Daiya cheese on the crust, then spoon the veggie mixture on top of the crust. I left a little bit of an edge all the way around.
6. Top with some more Daiya cheese and the veggie pepperoni.
7. Bake for 20 minutes. Cut and enjoy!

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