Veggie Deep Dish Pizza
Savor the rich, hearty flavors of a homemade Veggie Deep Dish Pizza, a comforting twist on the classic Chicago-style favorite. Built on a buttery, golden crust infused with cornmeal, this pizza delivers a satisfying crunch in every bite. Layers of gooey mozzarella, vibrant zucchini, bell peppers, mushrooms, red onion, and fresh spinach are topped with a robust, herb-infused tomato sauce for a medley of textures and flavors that are sure to please. Finished with a sprinkle of Parmesan and baked to bubbly perfection, this vegetarian deep dish pizza is a show-stopping centerpiece for family dinners or gatherings. Perfectly customizable and loaded with nutrient-packed veggies, it’s a must-try recipe for pizza lovers seeking a delicious plant-based twist.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cups Cornmeal
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter (melted)
- 1.25 cups Warm water (110°F/43°C)
- 2 tablespoons Olive oil
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 28-ounce can Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Garlic powder
- 1 medium Zucchini (sliced)
- 2 medium Bell peppers (sliced)
- 1 cup Mushrooms (sliced)
- 1 small Red onion (sliced)
- 1 cup Spinach leaves
Instructions
In a large mixing bowl, combine the flour, cornmeal, yeast, sugar, and salt. Mix well.
Add the melted butter and warm water to the dry ingredients. Stir until a soft dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Lightly grease a large bowl with olive oil, place the dough into the bowl, and cover with a clean kitchen towel. Let rise in a warm spot for 1 hour or until doubled in size.
While the dough is rising, prepare the tomato sauce by combining the crushed tomatoes, tomato paste, oregano, basil, garlic powder, and salt in a saucepan. Simmer on low heat for 10-15 minutes. Set aside to cool.
Preheat your oven to 425°F (220°C) and grease a 10-inch deep-dish pizza pan or cast-iron skillet with olive oil.
Punch down the risen dough and roll it out on a floured surface into a circle large enough to fit the pan with some dough going up the sides.
Transfer the rolled-out dough to the prepared pan and press it evenly across the bottom and up the sides.
Spread 1.5 cups of shredded mozzarella cheese across the bottom of the dough.
Layer the vegetables evenly over the cheese, starting with zucchini, then bell peppers, mushrooms, red onion, and spinach leaves.
Pour the prepared tomato sauce over the vegetables, spreading it evenly to cover the entire pizza.
Sprinkle the remaining 0.5 cups of mozzarella and all the Parmesan cheese over the top.
Bake the pizza in the preheated oven for 25-30 minutes or until the crust is golden and the cheese is bubbling.
Allow the pizza to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
3746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 475.3 g | 173% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 70.1 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2409 mg | 185% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4148 mg | 88% | |
*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.
