Vegan Pizza Pot Pie - a delicious weeknight meal

Vegan Pizza Pot Pie

May I introduce you to the Vegan Pizza Pot Pie-- It's fairly easy to put together, super easy to heat up, and, might I add, quite tasty to boot!
Course Main Course
Cuisine American
Keyword Vegan Pizza Pot Pie
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10
Calories 307kcal
Author Namely Marly


  • 3 cups pasta sauce equivalent to 24 oz jar
  • 2 cups veggie crumbles
  • 2 cups broccoli florets be sure to keep these small,
  • 1 cup frozen corn
  • 4 oz package vegan pepperoni There are lots of great options, but I usually use Yves Meatless Pepperoni


  • Quick Pot Pie Crust see recipe below
  • 2 cups vegan mozzarella cheese
  • Vegan Parmesan
  • Sliced Tomatoes
  • Fresh Basil Leaves
  • Quick Pot Pie Crust:
  • 2/3 cup water
  • 1 teaspoon yeast half of a package
  • 1 teaspoon brown sugar
  • 2 cups flour
  • teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon ground flax seeds
  • 1 tablespoon corn starch
  • teaspoon salt
  • 3 tablespoons margarine sliced


  • Heat your oven to 350F. Spray a light coating of vegetable spray to a 9X13 baking pan. I sometimes will use two square pans when I want to have some for right away and the rest to be refrigerated and served later.
  • Pour the pasta sauce across the bottom of your prepared baking dish. Top with the veggie crumbles, broccoli florets, and frozen corn, and half of the Vegan Pepperoni, distributing each equally across the pan.
  • Prepare the Quick Pot Pie Crust by placing the water in a microwave and heating for about 11 seconds. Insert your finger into the water - it should feel the same temperature as your finger. Add the yeast and brown sugar, stir for a bit and set aside. In a large bowl combine the four, baking soda, ground flax seeds, corn starch and salt. Stir to combine. Add the sliced margarine and stir into the flour (I find it works best to get your hands into it and press the margarine into the flour). Once it's all combined, add the frothy yeast mixture and stir to combine to create a sticky dough.
  • Drop the dough by spoonfuls across the top of the layered pasta sauce in your baking pan. Sprinkle the top of the dough with the vegan mozzarella cheese. Top this with 3-4 tablespoons vegan parmesan (We use Go Veggie, or you can use my recipe for Homemade Vegan Parmesan or even nutritional yeast flakes will work). Add a few sliced cherry tomatoes and the remaining Vegan Pepperoni.
  • Bake for 25-30 minutes until the crust is nice and golden. Remove from oven and top with several fresh basil leaves (or sprinkle with dried if you don't have any fresh available).


Calories: 307kcal | Carbohydrates: 40g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 1345mg | Potassium: 681mg | Fiber: 5g | Sugar: 5g | Vitamin A: 22% | Vitamin C: 37.6% | Calcium: 7.6% | Iron: 21.6%