Vegan Chicago Style Deep Dish Pizza

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Vegan Chicago Style Deep Dish Pizza

Jill Dalton
There's nothing quite like a big, hearty slice of Plant-Based Chicago Style Deep Dish Pizza! Picture the thick, chewy crust cradling a creamy, gooey cheese sauce, homemade pepperoni, mushrooms, olives, and spinach, all topped with a scrumptious deep red pizza sauce. It just doesn't get any better than this and it is all whole food plant-based vegan good for you!
4.91 from 21 votes
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 503 kcal

Ingredients
 
 

Sauce

Crust

Cheese

Toppings

Instructions
 

  • Preheat oven to 375°F.

Sauce

  • Sauté the onions in a saucepan for a few minutes using just a little bit of water if they start to stick.
  • Add the garlic and cook for a minute or so.
  • Add the crushed tomatoes and spices and cook for about 15 minutes on medium high to cook out some of the moisture.

Crust

  • Add all of the ingredients to a mixing bowl and mix well pressing into a ball once mixed.
  • Place the dough ball onto a piece of parchment paper and press down slightly to form a round disk. Finish by adding another piece of parchment to the top and roll into a large circle so that it is at least and 1 1/2 – 2 inches larger on the sides than the dish you are cooking it in.
  • Place the crust down into your springform or other dish of choice leaving it on the bottom piece of parchment. Form it into the pan so that the crust comes up onto the sides of the pan.
  • Bake for 10 minutes.

Cheese

  • Add all cheese ingredients to a blender and blend until smooth.

Assembly

  • Once the crust is done baking for the 10 minutes, pour half of the cheese into the bottom of the pan.
  • Layer in all of the toppings.
  • Pour the remaining cheese over the toppings and gently smooth the top.
  • Pour the sauce over the cheese layer making sure to not let the sauce go over the top of the crust edge and smooth the top with a spatula.
  • Bake for 55 minutes
  • Let cool once finished baking for at least 10-15 minutes before removing from the springform.

Notes

For the toppings: use whatever toppings you choose.

Nutrition

Calories: 503kcalCarbohydrates: 41gProtein: 17gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 383mgPotassium: 597mgFiber: 11gSugar: 6gVitamin A: 6161IUVitamin C: 8mgCalcium: 246mgIron: 5mg

7 thoughts on “Vegan Chicago Style Deep Dish Pizza”

  1. Sounds wonderful – as a Chicago resident for many years, I adored the deep dish pizza. Talk about a coronary on a plate! Now It’s possible again. One question – I assume you remove the top piece of parchment before baking? Before or after fitting it around the bottom and sides?

  2. OMG I cannot wait to make this! Silly question…is Tapioca starch the same as tapioca flour? I was looking to buy it online. Also can anyone recommend good brand of tomatoes. I feel you do not want to go cheap with that ingredient.

    1. OK, I made this yesterday and it was *delicious*!! I didn’t have leftovers today (I plan to tomorrow), but I snuck a little bite and it was even better after sitting in the fridge over night! Great recipe. Thanks so much Jill & Jeffrey!

  3. I lived in Chicago for many years. I thought my deep dish pizza meals were over when I switched to a plant-based diet. I made your recipe and the pizza was quite good. I’m not gluten-free so I want to experiment with wheat crusts in the future.

  4. I made the Chicago Style Deep Dish pizza for my husband’s birthday today! We could hardly wait for it to cool so we could dig in! OH EM GEE! It is delicious! The flavors of the sauce, cheese, crust, your pepperoni (that turned out great too) and veggies were spot on! We ate half already! Can’t wait for leftovers tomorrow! Such an awesome recipe! Thank you ?

  5. Deborah Carrico

    This is delicious .. I urge you to make the homemade pepperoni first .. then this pizza .. best pizza I’ve eaten in a long time .. worth the extra effort

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