Vegan Detroit Pan Style Sausage Cheese Pizza
Satisfy your pizza cravings with this irresistible Vegan Detroit Pan Style Sausage Cheese Pizza, a plant-based twist on the classic deep-dish delight! Featuring a thick, golden crust with irresistibly crispy edges, this recipe layers crumbled vegan Italian sausage, gooey vegan mozzarella, and vibrant marinara sauce in a signature "racing stripes" design. Nutritional yeast adds a savory, cheesy depth that perfectly complements fresh basil garnish for a burst of flavor. With its perfect balance of hearty, cheesy, and saucy elements, this pizza is baked to perfection in a 9x13-inch pan, offering a deliciously indulgent meal that's completely dairy-free and meat-free. Whether you're hosting a plant-based dinner night or simply craving comfort food, this easy-to-make recipe proves vegan pizza can be every bit as satisfying as the original. Perfect for sharing (or not!), it’s a must-try for pizza lovers everywhere!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 350 grams all-purpose flour
- 7 grams instant yeast
- 10 grams sugar
- 7 grams salt
- 250 ml warm water
- 30 ml olive oil
- 200 grams vegan Italian sausage
- 200 grams vegan mozzarella cheese
- 150 grams marinara sauce
- 10 grams nutritional yeast
- 5 leaves fresh basil leaves
Instructions
In a large bowl, mix the all-purpose flour, instant yeast, sugar, and salt.
Make a well in the center and add warm water and olive oil. Mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour or until doubled in size.
Preheat your oven to 250°C (482°F).
Lightly oil a 9x13 inch baking pan and press the risen dough into the pan, pushing it to the edges.
Let the dough rest in the pan for about 15 minutes to relax.
Crumble vegan Italian sausage evenly over the dough.
Sprinkle half of the nutritional yeast over the sausage crumbles.
Spread the vegan mozzarella cheese evenly over the sausage and dough.
Drop spoonfuls of marinara sauce across the top of the cheese, leaving some spots bare to achieve the classic Detroit ‘racing stripes’ look.
Bake in the preheated oven for about 20-25 minutes, or until the edges are crispy and the cheese is bubbly.
Remove from the oven and allow to cool for a few minutes.
Sprinkle the remaining nutritional yeast over the pizza.
Garnish with fresh basil leaves before serving.
Slice into squares and serve warm.
Nutrition Facts
Calories |
2700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.0 g | 121% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5330 mg | 232% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 16.5 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 931 mg | 72% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
