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Delicious Vegan thick Chicago style pizza

I recently made this dish last week and I really enjoyed the taste. Take your time and make this with love. Use fresh basil for an extra kick of flavor. Double or triple recipe for delicious second or third portions.


Crust: one package of store made pizza dough ( fresh preferred) or your personal homemade dough

Sauce: Large can of crushed tomato, organic or 100% natural preferred

Seasonings: oregano, salt, garlic powder, pepper, sugar, cayenne pepper, oil

Cheese: package of vegan cheese (Daiya is my fave brand)


1 large red pepper

1 large onion

1 small can of pineapple

Basil, chopped

Handful of broccoli

Handful of mushrooms


Small sliced tomato, Artichoke, Olives


Cutting board, sharp knife, cast iron skillet (or similar pan)


Preheat oven at 350 degrees.

Grab the cast iron skillet. Coat skillet with 1 T of oil.

Before working, make sure the pizza dough is at room temperature. Spread the dough on a clean surface until it forms a round circle. Lightly stretch the dough with your knuckles, pulling slightly. Once dough is about 8 to 10 inches round, place dough into cast iron skillet, covering the bottoms and sides. Press dough into place.

Once dough is in place, spread 2 handfuls of vegan cheese on top of the dough. On top of the cheese, layer the vegetables generously. Pour the tomatoes onto the vegetable layer. Make sure to cover all vegetables with the sauce.

Bake for 25 mins at 350 degrees.


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