Vegan Deep Dish Pizza
 
 
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:
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/04/20/vegan-deep-dish-pizza/