Who ever said you couldn’t enjoy a plant based deep dish pizza has never had mine! Come on, how are you going to say no to layers of cheese, plant- based pepperoni that tastes and cooks like the real thing, and a nice thick crust that may or may not have an additional layer of cheese!
For this recipe I used my mom’s pizza dough recipe but you can store bought pizza dough as well, and of course the star of the show was Field Roast Plant – Based Pepperoni and plant- based Chao Cheese Shreds!
The key to a deep dish is layering – adding just a little sauce to the base of the pizza dough, then add more on top as you go! I did layer the pepperoni last because I love a good charred pepperoni on top that’s covered in creamy, melted cheese.
I’ve used Field Roast plant -based products before and I simply love them! Aside from their clean ingredient list (non GMO and no artificial flavors), the flavors cracked fennel, black pepper, garlic and paprika really bring the bold, authentic pepperoni taste to this plant-based option!
Click HERE to find Field Roast Plant-Based Pepperoni and Chao Cheese Shreds at your local Whole Foods!
Preheat oven to 400°F. Lightly grease a 9×9 baking dish with cooking oil. Push the dough out into all 4 corners of the baking sheet until you finally have all the dough spread out and evenly spread.
Next add a thin layer of pizza sauce, and sprinkle 1/2 cup of cheese. Add another layer of pizza sauce on top, followed by the remaining amount of cheese and add the plant based pepperoni on top.
Cover pan with foil and cook for 10 at 400°F, remove the foil and cook for additional 5-7 mins until pepperoni is slightly charred. Enjoy!
Notes
You can use store bought pizza dough or my moms pizza dough recipe. Click here
Covering the pan with foil really helps the cheese to melt.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
