Vegan Chicago-Style Veggie Deep Dish Pizza
- 1/4 cup olive oil, divided
- 1/4 oz active dry yeast
- 1 tsp sugar
- 1 1/2 cups warm water
- 4 cups all-purpose flour
- 1 tsp salt
- 2 cups vegan mozzarella shreds, divided
- 1 cup vegan parmesan cheese, divided
- 2 cups marinara sauce
- 2 cups sliced mushrooms
- 1 cup chopped spinach
- 1/4 cup sliced black olives
- 1/4 cup sliced pepperoncini peppers
- Fresh basil leaves, for garnish
Preheat oven to 375°F and lightly grease a 9×13 inch baking dish with 2 tbsp of olive oil.
In a small bowl, whisk together the yeast, sugar and warm water. Let it sit for 10 minutes, or until foamy.
In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and the remaining 2 tbsp of olive oil. Stir with a wooden spoon until a dough forms, then transfer to a lightly floured surface and knead for 15 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm place for an hour, or until doubled in size.
Punch down the dough and roll it out into a large rectangle, about 1/4 inch thick. Fit the dough into the prepared baking dish, pressing it up the sides and leaving some overhang. Sprinkle 1 cup of vegan mozzarella and 1/2 cup of vegan parmesan evenly over the dough.
Spoon the marinara sauce over the cheese layer, spreading it evenly. Top with the mushrooms, spinach, olives and pepperoncini peppers. Sprinkle the remaining vegan mozzarella and parmesan over the toppings.
Fold the overhanging dough over the cheese layer and press to seal. Cut some slits on the top crust to allow steam to escape.
Bake for 25 to 30 minutes, or until golden and bubbly.
Let the pizza rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.
Per serving (1/8 of the pizza):
- Calories: 520 kcal
- Carbs: 64 g
- Protein: 16 g
- Fat: 22 g
- Fiber: 5 g
- Sugar: 9 g