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Vegan Deep Dish Pizza

April 20, 2013 by epicureanvegan

Vegan Deep Dish Pizza -- Epicurean VeganThere 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!

Vegan Deep Dish Pizza -- 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:
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.

DSC07633Add the can of tomatoes and combine well. Let it simmer for 10 minutes.

DSC07637

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 . . .

DSC07634Bake 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.

DSC07640

Top with some more Daiya cheese and the veggie pepperoni.

DSC07641

Bake for 20 minutes. Cut and enjoy!

DSC07642

Vegan Deep Dish Pizza
 
Print
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!
3.4.3177

Filed Under: Dinners Tagged With: daiya, deep dish, easy, pizza casserole, vegan pizza

Layered (Deep Dish) Pizza

January 24, 2012 by epicureanvegan

Layered (Deep Dish) Pizza -- Epicurean VeganThis brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I’d make a pizza version. It was delicious! This may be my new favorite way to eat pizza.

INGREDIENTS:
5 8-inch flour tortillas
1 Tbs olive oil
3 Field Roast sausages, Italian Seasoning flavor, crumbled
1 green bell pepper, chopped
2-1/2 C mushrooms, sliced
4-5 C spinach, chopped
1 C fresh basil, chopped
1 15-oz pizza sauce
1-1/2 C vegan shredded cheese, mozzarella flavor

DIRECTIONS:
Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9″ cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Repeat, top with last tortilla, rest of sauce and cheese.

Layered (Deep Dish) Pizza -- Epicurean Vegan

Bake uncovered for 30 minutes. Enjoy!

Layered (Deep Dish) Pizza
 
Print
This brings deep dish pizza to a whole new level; five levels to be exact. Since the Mexican Lasagna turned out so great, I thought I'd make a pizza version. It was delicious! This may be my new favorite way to eat pizza.
Author: Epicurean Vegan
Ingredients
  • 5 8-inch flour tortillas
  • 1 Tbs olive oil
  • 3 Field Roast sausages, Italian Seasoning flavor, crumbled
  • 1 green bell pepper, chopped
  • 2-1/2 C mushrooms, sliced
  • 4-5 C spinach, chopped
  • 1 C fresh basil, chopped
  • 1 15-oz pizza sauce
  • 1-1/2 C vegan shredded cheese, mozzarella flavor
Directions
  1. Preheat oven to 350. In a large skillet heat the olive oil and add the bell pepper; cook until slightly tender. Add the crumbled Field Roast and heat through.
  2. Add the mushrooms, spinach, and basil. Cook just until the spinach wilts a bit. Bake the tortilla shells about 2-3 minutes per side. Spray the bottom of a 9" cake pan with cooking spray, then pour a small amount on the bottom. Lay one tortilla on the bottom, add some sauce, veggie mixture, then sprinkle some cheese on it.
  3. Repeat, top with last tortilla, rest of sauce and cheese.
  4. Bake uncovered for 30 minutes. Enjoy!
3.5.3208

Filed Under: Dinners Tagged With: bell pepper, deep dish, Field Roast, layered pizza, mushrooms, spinach, tortillas, vegan pizza

Product Review: Tofurky Vegan Cheese Pizza

December 15, 2010 by epicureanvegan

For the Sixth Grader, finding a tasty vegan pizza is a must. Pizza parties are a thing of the past for him, so I think it’s important for him to have this treat every now and again.

Tofurky claims that this is the “1st Non-Dairy Cheese That Really Melts”. Well, they use Daiya cheese, just like Amy’s Mac and Cheeze so that is promising!  The 12-oz frozen pizza will cost you $6.79 at Vitamin Cottage Grocers, but $8.99 at Whole Foods (gee . . .big surprise). I certainly don’t think that’s right to pay that much for a frozen pizza. Unfortunately, I think that’s one of the reasons why vegan food gets a bad rap as being more expensive. But I think the more people eat vegan, the cheaper the products will become.  (The Sixth Grader, of course has no problem with the price . . . 😉 )

You bake it at 420 for 11-12 minutes (10 was perfect). It was quite good! They don’t skimp on the cheese and like they claim, it melts beautifully. Very impressive.

A third of the pizza contains 240 calories, 2 grams of saturated fat, NO CHOLESTEROL, and less sodium than regular cheese pizza.

Overall, this is a great choice for a vegan pizza, if you don’t mind the price tag.

Filed Under: Product Reviews Tagged With: daiya, pizza, Tofurky, vegan cheese, vegan pizza

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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