Monday, July 6, 2015

Deep Dish Pizza

A friend gave me this recipe years ago, and I used to make it all of the time. It makes great leftovers and is a satisfying meal. I have since adapted it to fit my vegan diet, and still love it. It is also family friendly and everyone enjoys it (I do leave the crumbles off half for my son, who enjoys it with only the veggies)

Deep Dish Pizza

Crust Ingredients:

1 tbsp active dry yeast (1 package)
1 cup warm water
1 tsp natural sugar
1 tsp salt
1 tbsp olive oil
3 - 3 1/2 cups flour

Crust Directions:

Sprinkle the yeast over the warm water. Let this stand for five minutes. Add sugar, salt and oil; then briskly stir in 2 cups of flour. Add the remaining flour 1/2 cup at a time, until it pulls together into a shaggy dough. Knead until the dough is smooth, adding a little more flour as necessary so the dough doesn't stick. Press into a greased 13 x 9 casserole dish and let it rise for 15 minutes.

Italian Seasoned Boca Crumbles (or any TVP product) Ingredients:

1 tsp olive oil
2 cloves garlic, minced
12 oz meatless crumbles (Boca, Yves, etc.)
1 tsp crushed fennel seed
1/2 tsp chili powder
1/8 cup wine
1/2 cup vegetable broth (or 1/2 cup water with 1/2 tsp vegetable bullion)

Seasoned Crumble Directions:

Heat the olive oil in a non-stick frying pan. Add the garlic and stir for about 30 seconds, but be careful not to burn the garlic. Next, add the crumbles to the pan along with the fennel seed, chili powder and stir. When it starts to stick, deglaze the pan with the wine, and then add the vegetable broth. Let it simmer until the liquid has absorbed and the crumbles are heated through.

Pizza Ingredients:

Crust (above)
Seasoned Crumbles (above)
1 tsp olive oil
1/4 cup prepared pizza sauce (I used jarred)
vegan cheese or nutritional yeast
1 thinly sliced roma tomato
2 tbsp black olives
Fresh or dried basil and oregano
Other veggies of your choice: spinach, onion, mushroom, zucchini, etc.

Pizza Directions:

Preheat your oven to 425 degrees.

Brush the crust with the tsp of olive oil. Spread the pizza sauce over the crust next. Then sprinkle with any vegan cheese or nutritional yeast that you would like. Then add the sliced tomatoes. The crumbles go after that, and are topped with the olives, and any other veggies you want to add. Finally, sprinkle the herbs (basil and oregano) over the top.

Bake at 425 for 20-25 minutes.

For 12 pieces. Nutritional information from

Nutrition Facts
Serving Size 123 g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 1%Vitamin C 10%
Calcium 4%Iron 18%
Nutrition Grade C+
* Based on a 2000 calorie diet

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