Sink into this cozy comfort food full of classic pizzeria flavors, hearty sausage tempeh, roasted mushroom, and creamy mozzarella on a crispy, fluffy crust.
My husband and I braved the grocery stores of New England the morning before a snow storm for these ingredients and it was absolutely worth it. Though stew often hits the spot, we were kinda tired of it. With the impending snow storm, we just wanted to settle in for a warm weekend full of board games, books, tv shows, and comfort food. This vegan deep dish pizza absolutely hit the spot, and even though we made two over the weekend (see my Loaded Roasted Veggie Deep Dish Masterpiece) one pizza would have been enough to feed us lunch and dinner Saturday and Sunday. (We kind of ate it for breakfast as well, because we’re adults and there are no rules here.)
The truth is I bought every veggie under the sun for this creation, since I was hungry when I went to the grocery store. Zucchini, red & yellow onion, broccoli, mushrooms, and peppers of all colors. But when nighttime rolled around, and the snow did it’s icy cold thing to the world outside my window, I just wanted something simple, classic, and hearty.
Italian Sausage Style Crumbled Tempeh
Tempeh is an amazing resource for vegans, plant based eaters, and people who are looking to eat healthy! Tempeh is totally free of cholesterol, it’s high in protein, and low in fat. It’s fermented and full of probiotics. It’s also high in many vitamins and nutrients. It is usually made with at least some soybeans, and so it’s not ideal for people who cannot have soy–however I have seen black bean tempeh at some organic markets in bigger cities, and you can find many recipes for tempeh made with various beans on the Internet. My favorite thing about tempeh, though, is how long it stays good unopened in the fridge. I absolutely love putting together meals with things I already have on hand, and so I made this tempeh into a sausage style crumble with things I already had in my cabinet:
- Bragg Liquid Aminos
- Worcestershire Sauce
- Assorted Seasoning
What’s in my pantry? Read more about what I always have on hand in my cabinets and fridge here. And don’t go crazy thinking you have to change out your whole cabinets for vegan or “healthier” options–just take things one recipe at a time.
After a ton of googling about deep dish pizzas and searching through all of those unfortunate omni recipes so y’all don’t have to, I discovered the Greatest Life Hack of My Life: roasted mushrooms using the broiler! (If you already knew, I’m really happy for you, let me have this okay?) All you need for this is:
- portobella mushrooms
- sheet pan
- parchment paper (for easy cleanup)
- olive oil
- salt & pepper
Click here for the 5 Minute Roasted Mushroom recipe.
You can make your own, and there are a lot of great vegan recipes for that out there… But I’m lucky enough to have grocery stores near me that sell premade vegan pizza dough, so I take advantage of that. Near me, it’s about 3.50usd per bag, and each bag makes one 9×13 inch deep dish pizza. Trader Joe’s and Whole Foods both sell vegan pizza dough in their refrigerated aisles, but we prefer Whole Foods brand in our house because we’re corn-free. If using premade pizza dough, let some air into the bag and reclose it before leaving it on the counter for 1-2 hours in a warm or room temperature spot. That’s letting it rise, folks.
Vegan Deep Dish Pizza Equipment
I’m a sucker for kitchen gadgets, but this vegan deep dish pizza is exactly what I promised: classic and simple. For this recipe you’ll need:
- a 9×13 inch metal pan (glass would do in a pinch but the crust won’t be as crispy)
- a good knife to slice this ultimate comfort food up
Vegan Sausage & Mushroom Deep Dish Pizza
Cook time: one hour | Serves: six
- 1 batch store-bought pizza dough, left out to rise for 1hr
- 1 batch Italian Sausage Style Crumbled Tempeh
- 1 batch 5 Minute Roasted Mushrooms
- 2 Jars Pizza Sauce (or my favorite Hearty Pizza Sauce)
- vegan mozzarella (I use Miyokos vegan mozz wheel, sliced thin)
- 3 tbsp olive oil
- Preheat your oven to 375 degrees and grease your 9×13 really well with the olive oil.
- Turn the bag of pizza dough inside out to plop your dough into the greased pan. Patiently kneed that dough flatter and flatter, pressing it outwords and up the sides of the pan until the bottom half of the pan is covered in pizza dough. It’s okay if some of the edges aren’t quite sticking, but get the dough as big as possible, and then let it sit for a moment while you gather your other premade toppings.
- Add your cheese, pressing it gently into the dough to help the dough keep its flat and thin shape.
- Add the roasted mushrooms and tempeh sausage. Take care to leave the crust untouched.
- Next, coat the mushroom and sausage layer with a thick layer of pizza sauce. Remember to leave the crust untouched, but if some of the pizza toppings have covered the crust, that’s okay too.
- Bake your pizza for 30-45 minutes, but begin checking after 25 for doneness. You’re looking for a crispy crust and a warm interior. Baking time will largely depend on how thin you made your crust (we like ours thick, and bake ours on the longer side).
- Finally, top with vegan parmesan cheese, red pepper flakes, garlic powder, and other classic pizza toppings and enjoy your slice homemade deep dish pizza!