Vegan Deep-Dish Pizza Recipe

Enjoy this loaded Vegan Deep-Dish Pizza recipe, featuring layers of vegan mozzarella on a crispy crust and topped with tomato sauce and vegan pepperoni. You simply won’t find a better easy deep-dish pizza recipe, whether vegan or not! You’ll love the easy-to-follow instructions on how to make this meatless deep-dish pizza, even including instructions on layers!

Want more vegan pizza recipes? Make this Vegan Pepperoni Dip or this Vegan Pepperoni Pizza!

A slice of pizza with the text above it that reads: Vegan Deep Dish Pepperoni Pizza.
Is this Vegan Pizza Chicago Inspired? Yes!

This vegan Chicago deep-dish pizza will help you embrace the weekend with passion! It’s just that good!

Why We Love Vegan Deep-Dish Pizza

This vegan pizza deep dish pizza was inspired by a trip to a famous Chicago-based eatery that specializes in deep-dish pizza. Chicago is the home of the deep-dish pizza, so it was the perfect place to get inspired.

But here’s what I love so much about this recipe: if you can eat things like Vegan Deep-Dish Pizza it sure makes sticking to a vegan diet a lot tastier!

A slice of vegan pizza has a fork sitting next to it.
This vegan pizza Chicago deep dish style, is made with a thick crust and the best toppings.

How to Make Vegan Deep-Dish Pizza

Let’s begin with the most important step…the crust. To make the vegan deep-dish pizza dough, begin by combining the yeast with warm water and a little bit of sugar. Let the yeast get bubbly. Once it’s risen add vegetable oil (I love using olive oil).

In the meantime, combine the flour with the other dry ingredients in a large bowl. Be sure to give it a good stir.

Then add the yeast and oil mixture to the flour and stir until it turns into a dough ball. I like the knead the dough right in the bowl. That way you won’t have to deal with messy countertops … at least not yet.

Cover the bowl and set aside to allow the dough to rise, at least an hour or more.

Raising dough for homemade pizza crust in a white bowl.

While you’re waiting for the dough to rise, you can prepare the toppings for your deep dish vegan pizza, such as chopping the tomatoes.

Deep Dish Layers

Interestingly enough, a deep-dish pizza begins with the cheese right next to the crust.

So, you’ll roll the dough into your deep-dish pizza pan and then begin by placing vegan cheese slices on the bottom.

A ball of pizza dough on a wooden counter top.

Follow that with the tomato mixture, and then add vegan pepperoni slices. You can buy store-bought vegan pepperoni, it’s true. But wait til you try this fantastically tasty Vegan Pepperoni recipe!

Finally, give it a sprinkle of vegan parmesan to finish it off and you’re ready to bake this pizza!

What does deep-dish pizza mean?

A deep-dish pizza has a thick crust made in a pan or even a skillet with taller sides. I like to think of it more like a pizza pie. Another distinctive difference is that the cheese goes on the bottom of a deep-dish pizza pie, rather than the top.

Can I freeze Deep Dish Pizza?

You can freeze deep dish pizza. The best way to do this is to allow the pizza to cool completely, then slice the pizza. Place individual slices on a tray and place the tray in the freezer. Once the pieces are frozen, transfer to a freezer bag and return to the freezer. To reheat pizza, I highly recommend using a toaster oven or oven. That will help the crust stay crispy, even for the leftovers!

A fork holds a bite of pizza sitting next to the rest of the slice.

Eat this pizza with a fork or with your hands. It’s delicious either way!

A slice of Deep Dish Vegan Pepperoni Pizza is good enough to eat with a fork!

Deep Dish Vegan Pizza

Enjoy layers of vegan mozzarella on a delicious, crispy crust and topped with red sauce, vegan pepperoni, and your other favorite pizza toppings. 
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 2 hours
Cook Time: 20 minutes
Resting Time: 15 minutes
Total Time: 2 hours 20 minutes
Servings: 10 Slices
Calories: 278kcal
Author: Namely Marly



  • 2 teaspoons active dry yeast 1 packet
  • 3/4 cup warm water
  • 1 teaspoon granulated sugar
  • 1/4 cup vegetable oil
  • 2 cups flour
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground flaxseed
  • 1 – 2 tablespoons olive oil


  • 2 cups tomatoes roughly chopped
  • 3 Basil leaves or 1 teaspoon dried, fresh
  • 1 teaspoon dried Oregano
  • 2 tablespoons vegan Parmesan Cheese plus additional for topping
  • 1 cup vegan Jack Cheese I used Daiya’s Jack Wedges, thinly sliced
  • 2 cups vegan mozzarella shreds I used Follow Your Heart’s new mozzarella, shredded
  • 24 slices vegan pepperoni (see note)


  • Pour the water in a small bowl and heat in the microwave about 11 seconds. You should be able to dip your finger in the bowl and not feel it’s either too hot or too cold. Once the temperature is just right, add the yeast and sugar and stir. Set aside to proof the yeast, about 5 minutes. Once it’s proven itself, add the vegetable oil. Set aside.
  • In a large bowl, combine the flours, salt, and ground flax seed. Stir together, until well combined.
  • Pour the yeast mixture into the bowl with the flour and stir vigorously for several minutes. This is a nice, pliable dough so I was able to knead it right in the bowl for 5 – 7 minutes. You want to reach the point where you can make an impression with your thumb in the middle of the dough and the dough raises back. Pour the olive oil over the dough and turn it several times to ensure both the dough and the bowl are coated with oil. Cover and set aside to rise. It will need about 2 hours to rise.
  • Once the dough is ready, cover it with a large sheet of waxed paper and use a rolling pin to spread it out to the dimensions of your pan. This will fit a 12″ deep dish pizza pan. Make sure you allow the dough to fit up the sides of the pan a bit to create a sort of deep-dish pizza bowl! Set aside to prepare your toppings.
  • Whenever you’re ready to prepare your topping, begin by heating your oven to 450F.
  • Next, place the thinly sliced vegan Jack cheese across the bottom of the dough. Cover that with the shredded vegan mozzarella. Spread it out so you don’t see any of the pizza dough coming through.
  • Place the chopped tomatoes in a food processor along with the basil, oregano, and vegan parmesan. Pulse for just a few seconds. You want the tomatoes to be fairly ground, but still with lots of texture. Spread the tomato mixture over the cheese.
  • Spread the chopped slices of vegan pepperoni evenly over the top of the tomato mixture.
  • Sprinkle with additional vegan parmesan.
  • Place in your prepared oven for 20 – 25 minutes. The dough should be showing through with a nice golden color. Allow the pizza to cool for about 10 minutes before slicing and serving.

(The products above contain sponsored links to products we use and recommend)


Inspired by: Uno’s Chicago Grill Pizza
Buy store-bought vegan pepperoni or make your own homemade vegan pepperoni.
Nutrition Facts
Deep Dish Vegan Pizza
Amount Per Serving
Calories 278 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 4mg1%
Sodium 657mg27%
Potassium 198mg6%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 1g1%
Protein 7g14%
Vitamin A 330IU7%
Vitamin C 5.1mg6%
Calcium 38mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


19 Responses to Vegan Deep-Dish Pizza Recipe

  1. Avatar thumbnail image for MarlyAbby @ The Frosted Vegan Reply

    Whoa, yum! Being from IL I approve of this deep dish pie, looks just like the real thing! I have to admit though, I haven’t tried Uno’s, I was a Giordano’s girl myself : )

  2. Avatar thumbnail image for MarlyCassie | Bake Your Day Reply

    Oooo, Marly, I want a slice of this for breakfast. Looks so good!

  3. Avatar thumbnail image for MarlyBrenda @ a farmgirl's dabbles Reply

    I love a good deep dish pizza, and it’s been way too long since I’ve had some! Yours looks beautiful!

  4. Avatar thumbnail image for MarlyShaina Reply

    This looks just amazing. I love a good, chewy deep dish.

  5. Avatar thumbnail image for MarlyAggie Reply

    You make amazing food Marly! This looks absolutely delicious!

  6. Avatar thumbnail image for MarlyAngie Reply

    oh, my gosh, I’m drooling everywhere, lol. Have you ever done sourdough with pizza. I’ve been wondering about that too.

  7. Avatar thumbnail image for MarlyDeborah Reply

    Looks lovely! Unfortunaely there’s a lot of the lovely ingrediense, we don’t have here in DK, but I’ll have a look for substitues. The link for the vegan parmesan is not working.

    • Avatar thumbnail image for MarlyMarly

      Hi Deborah. Thanks for letting me know about the link. It should be fixed now. You can substitute nutritional yeast flakes for vegan parmesan. Also, I do have a recipe for vegan a vegan mozzarella sauce. It probably won’t be exactly the same as the commercial products you can buy, but it might be good while you’re waiting for those to make it out your way.

  8. Avatar thumbnail image for MarlyKara Reply

    This looks fantastic! The food I have been craving most since going vegan has been pizza.

    • Avatar thumbnail image for MarlyKara

      So I tried this and it was fantastic. The best pizza I have had in a long time. And it more than satisfied my craving. I used Teese mozzarella cheese which is my favorite.

  9. Avatar thumbnail image for MarlyAshley Reply

    Hi! This recipe looks great! I’m thinking about switching to a Vegan diet after I finish the Master Cleanse and pizza is my GREATEST weakness. Do you happen to have the nutritional info for this recipe, like the serving size and calories per serving?

    • Avatar thumbnail image for MarlyMarly

      Hi Ashley
      I put together some information to come to an estimate of calories. Let’s start with the pizza in its original, meat-based form. You can expect to consume 413 calories per slice and that includes 17.2 grams of fat (9 of those saturated) and 53 mg of cholesterol. From what I can tell, the vegan version comes at a price of 331 calories per slice, 14 grams of fat (6 saturated) and 0 mg of cholesterol. That’s a savings of over 81 calories, 3 grams of fat, and 53 mg of cholesterol per serving! I hope this is helpful!

  10. Avatar thumbnail image for MarlyLeah Reply

    Hi Marly,
    How do you get your cheese to turn out perfect? Whenever I attempt to make vegan pizza, the cheese always turns into liquid, which is really unappetizing to me. Your pizza looks like it turned out just right!


    • Avatar thumbnail image for MarlyMarly

      Hmm, I will have to think about this one. With vegan cheese I usually try to keep the temperature low – around 350 – 400F. Then if I find it doesn’t melt to my liking, I will crank up the heat for the final few minutes of baking. You could also try covering it with a sheet of aluminum foil to protect it from too much heat. Let me know if this works!

  11. Avatar thumbnail image for MarlyAnita C. Reply

    I tried this tonight and it came out great! I didn’t have a pizza pan, so I used a nonstick lasagna pan. The crust was thicker, but it was just fine. I thought it would need a little salt, and I added some, but it didn’t need it, so I would recommend not adding any. The cheeses and pepperoni are salty enough. I thought I had enough tomatoes, and when I realized I didn’t (and didn’t feel like going to the store), I grabbed some diced tomatoes and used that minus the juice to make up the difference. This recipe was a pleasant surprise, I would definitely do it again.

    • Avatar thumbnail image for MarlyMarly

      Salt is always a little touchy. It’s so easy to overdo it!! I prefer to kind of “undersalt” things and then allow each person to add more to their individual serving. So glad you liked the pizza!! Like the changes you made too!

  12. Avatar thumbnail image for MarlyMaia Reply

    Sounds amazing! Unfortunately in New Zealand we don’t have vegan pepperoni, vegan cheese or nutritional yeast 😛

  13. Avatar thumbnail image for MarlyDiana Reply

    I’ve made this pizza twice. The first time I thought it was too heavy on the cheese. The second time, I only used about 1/3 of the cheeses, and it turned out fabulous. Though, instead of using store-bought dough, I’m going to have to try the third time with the dough. Thanks for the recipe!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Diana! I’m sure the amount of cheese used as an individual preference. I was trying to replicate a Chicago-style deep dish pizza, which is very, very cheesy! I do like a lot of cheese on my pizza, but my husband, Shawn prefers less. Regarding the dough, sometimes I’ll make dough a head of time and keep it in the freezer. There’s nothing like homemade pizza dough!

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