Deep Dish Cast Iron Skillet Pizza

This Deep Dish Cast Iron Skillet Pizza is the pizza dreams are made of. Golden, chewy crust, rich tomato sauce, heaps of veggies, delightful plant-based sausage, all topped with cheese. A melt in your mouth testament to true comfort food, vegan style.

Vegan, dairy-free

Recipe by Jentry Lee Hull

Yields 1-15 ¼ inch pizza (8 slices)

 

Ingredients

  • 1 fresh store-bought pizza dough (whole wheat if you can find it)
  • olive oil
  • ½ cup pizza sauce
  • 2 plant-based vegan sausages, thinly sliced
  • 6 cremini mushrooms, trimmed and thinly sliced
  • ½ red or yellow onion, thinly sliced
  • ½ bell pepper, seeded and thinly sliced
  • ½ jalapeño, seeded and diced (optional)
  • 1-2 cloves garlic, minced
  • shredded vegan mozzarella cheese
  • handful fresh basil, chiffonade

 

Method

  • Preheat oven to 450 °
  • Lightly spray 15 ¼ inch cast iron skillet with olive oil, or pour about ½ tablespoon olive oil and spread with a paper towel to evenly coat the base and inner edges.
  • Remove pizza dough from bag and let sit in a lightly floured bowl while you cut your veggies.
  • On a clean, floured surface roll out pizza dough (using a floured rolling pin) until dough is about ¼ inch thick.
  • Gently transfer dough to skillet and press into walls of skillet until dough nearly reaches the top.
  • Using a pastry brush, brush edges of dough with olive oil – just enough to lightly coat.
  • Using a rubber spatula, spread an even layer of sauce, leaving the edges untouched.
  • Layer on veggie sausage slices, mushrooms, onions, bell peppers, jalapeños, and minced garlic.
  • Sprinkle on desired amount of cheese.
  • Bake pizza at 450 °F for 18-22 minutes, or until crust is golden and crisp.
  • Remove from heat, slide out of skillet onto a clean surface (cutting board), top with fresh basil, and let sit for a few minutes before cutting.
  • Garnish with red pepper flakes for more heat and enjoy with a big, green salad.

 

 

Preheat oven to 450 °F.

Lightly spray 15 ¼ inch cast iron skillet with olive oil, or pour about ½ Tbsp. olive oil and spread with a paper towel to evenly coat the base and inner edges.

Remove pizza dough from bag and let sit in a lightly floured bowl while you cut your veggies.

 

 

On a clean, floured surface roll out pizza dough (using a floured rolling pin) until dough is about ¼ inch thick.

 

 

Gently transfer dough to skillet and press into walls of skillet until dough nearly reaches the top.

Using a pastry brush, brush edges of dough with olive oil – just enough to lightly coat.

 

 

Using a rubber spatula, spread an even layer of sauce, leaving the edges untouched.

Layer on veggie sausage slices, mushrooms, onions, bell peppers, jalapeños, and minced garlic.

 

 

Bake pizza at 450 °F for 18-22 minutes, or until crust is golden and crisp.

Remove from heat, slide out of skillet onto a clean surface (cutting board), top with fresh basil, and let sit for a few minutes before cutting.

 

 

Garnish with red pepper flakes for more heat and enjoy with a big, green salad.



 

Jentry Hull

As a yoga instructor, boot camp coach, Dietetics student, amateur chef, and longtime plant eater, Jentry strives to marry fitness, wellness, mindfulness, health, and compassion in every aspect of her work. Jentry Lee Hull is the culinary wizard behind the plant-powered delights on @hullyeahwerevegan.