Vegetable Deep Dish Pizza

Deep Dish Pizza

This recipe is a bit more complicated than others I have posted, but we think it’s worth the time involved. The next few pictures show you how to make the pizza, and the actual recipe follows below.

First you prepare the dough and sauce and cook or cut the vegetables. Then roll out the dough so that it fits in a lightly oiled 9″ spring-form pan. Don’t worry if the dough slips down the side of the pan a bit:

Pizza dough in pan

Layer the vegetables beginning with the sun-dried tomatoes, which will soak up the juices from the other vegetables and keep the crust crisp after baking:

Dough and sundried tomato

The order of the next few ingredients doesn’t matter, but this is what the pizza looks like after caramelized onions, sauteed mushrooms and peppers, roasted garlic, and chopped kalamata olives have been added:

Dough with garlic and olives

Next comes the chopped spinach:

Dough with spinach

Which is covered by sauce:

Sauce on top

After sprinkling with nutritional yeast, the pizza is ready for the oven:

Pizza ready for oven

Vegetable Deep Dish Pizza

  • Servings: 6
  • Difficulty: moderate
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Dough Ingredients:

  • 1 5/8 cups water
  • 4 cups white whole wheat flour
  • 1 tablespoon maple syrup or other sweetener
  • ½ teaspoon salt
  • 1¼ teaspoon active dry yeast
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon thyme

Sauce Ingredients:

  • 3 15-ounce cans diced tomatoes, no or low-salt if possible
  • 1½ teaspoons fennel seeds
  • 1½ teaspoon thyme
  • 1½ teaspoon oregano
  • ¾ teaspoon crushed red pepper flakes
  • 9 cloves garlic, minced
  • 6 tablespoons dry red wine

Filling Ingredients:

  • 4 yellow onions, chopped
  • 1½ pounds mushrooms, sliced
  • 2 red peppers, quartered and sliced
  • 24 cloves roasted garlic, or to taste
  • 3 ounces sun-dried tomatoes, chopped (or cut with scissors)
  • 12 kalamata olives, chopped
  • 5 ounces baby spinach or one bunch of mature spinach, washed well, stems removed, and roughly chopped
  • 3 tablespoons nutritional yeast or Chef AJ’s Faux Parmesan


  1. Place all dough ingredients in a bread machine and set on the dough cycle. Alternatively, dissolve the maple syrup and yeast in the water. Add the flour, salt and herbs and mix. Turn the dough out onto a floured counter and knead until the dough is smooth and elastic.
  2. Cut the dough into 2 pieces, place each in a lightly oiled bowl, cover with plastic wrap, and refrigerate at least an hour and up to overnight. As the dough sits in the refrigerator, more complex wheat flavors will begin to develop.
  3. Place all sauce ingredients into a large saucepan. Bring to a boil and cook at a boil (not just a simmer) for about 45 minutes, stirring occasionally, until reduced by half. Set aside.
  4. Saute the onions until brown. Add the mushrooms and peppers and cook until the mushroom juices have evaporated. Set aside.
  5. Preheat the oven to 475 degrees F. Lightly spray 2 spring-form pans with oil and wipe with a paper towel or napkin to remove most of the oil.
  6. Lightly flour a counter and roll out one piece of dough so that it will fit the bottom and side of a pan. Lift into the pan and press gently up the side of the pan.
  7. Sprinkle half the sun-dried tomatoes onto the dough, and add half the sauteed vegetables, garlic, olives, and spinach.
  8. Spread half the sauce over the spinach so that it is covered reasonably well.
  9. Sprinkle half the nutritional yeast on top.
  10. Repeat with the other pizza.
  11. Bake for 20-25 minutes, until the crusts are very brown.
  12. Release the pan sides, cut with a serrated knife, and serve. Add more crushed red pepper flakes to taste.
  13. Refrigerate leftovers.

Nutrition information per serving: 469 calories, 4 grams fat, 332 mg sodium, 99 grams carbohydrates, 21 grams fiber, 23 grams protein, 14 grams sugars, 90% vitamin A, 33% Vitamin C, 9% calcium, 33% iron.