Red bell pepper garlic Spinach filling:

½ a medium onion, finely chopped

3 cloves garlic, finely chopped

1 red bell pepper, thinly sliced or use roasted bell pepper

4 to 5 oz Spinach (baby spinach or chopped)

a handful of chopped basil

½ tsp dried thyme

¼ tsp salt

red pepper flakes to taste

Deep Dish Crust:

¾ cup warm water

1.5 tsp active yeast

¼ tsp sugar

1.5 to 2 cups flour (I use unbleached white)

¼ cup semolina flour

2 tsp olive oil

½ tsp salt

Other toppings:

Vegan Mozzarella shreds (homemade or vegan brands)

about 14 oz Pizza sauce


pepper flakes

chopped basil


Make the red bell pepper spinach mixture:

Heat oil in a skillet over medium heat. Add onion and garlic and cook until translucent. Add red bell pepper and cook for 3 to 4 minutes. Add in spinach, basil, thyme, salt, red pepper flakes and salt and mix in. Cook until spinach is wilted

Make the Pizza Dough:

Mix warm water, yeast and sugar and let sit for a few minutes. Add 1.5 cups flour, salt, semolina flour and oil and mix well with a spoon. You can also add some garlic powder or dried herbs at this point. Add a tbsp or so more flour if needed and mix in. Gather the dough and knead for a few seconds to make a soft dough.

Let the dough sit in a warm place for 15 minutes. Preheat the oven to 435 degrees F.Spray oil on the dough, then take it out and make a somewhat smooth ball. Using some flour spread the dough on 8 or 9 inch pan with tall sides making sure to spread some of the dough above the edge. Keep the bottom thick enough else it might not support the heavy toppings. *


Layer with vegan mozzarella, pizza sauce, red bell pepper and spinach mixture, other veggies if using. olives, pizza sauce, vegan mozzarella, fresh basil and red pepper flakes.

Bake at 435 degrees F for 25 to 30 minutes. Let the pizza rest for 5 to 10 minutes before slicing.