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Vegan Detroit Pizza

Detroit style pizza features a thick and soft crust that is loaded with toppings and then baked at a high heat until the sauce and cheese is bubbly and delicious. This pizza dough comes together quickly and doesn't need a lot of prep work.
Course Main Course
Cuisine American
Keyword pizza, vegan
Prep Time - 2 hrs 15 mins
Cook Time - 25 mins
Servings - 4 people


  • 9x13 glass baking dish or a Llyods pizza pan


  • 2 1/2 cups all purpose flour⁣
  • 2 teaspoons instant yeast⁣
  • 1 teaspoon salt⁣
  • 1/4 teaspoon onion powder⁣
  • 1/4 teaspoon garlic powder⁣
  • 1 tablespoon nutritional yeast⁣ (can be omitted )
  • 1 cup warm water (baby bath temp⁣, no more than 105°F)


  • Whisk together all of the dry ingredients. Using a heavy spoon, mix in the water. Once the dough comes together dump out onto a work surface and knead for 5 min until the dough is smooth. Add more flour as needed so it doesn't stick. ⁣
  • Transfer dough to a lightly oiled bowl and cover. Let rise for 2 hours. ⁣
  • Preheat oven to 500°F. While oven is heating spread 2 tablespoons olive oil in a 9x13" glass baking dish (or Lloyds). Place dough into the dish and press it to the edges. Cover the dish and let rest for 15 min. Lightly oil your hands and press the dough to the edges of the pan again and use your finger tips to dimple the dough. Cover and let rest 15 min more. ⁣
  • Layer of cheese on top of dough (about 2 cups) getting it all the way to the edges. Spread about a cup of pizza sauce on top of the cheese. But don't worry about evenly covering the top. Then add the toppings. I cooked my Beyond sausage for about 5 min first to get rid of some of the oil. ⁣
  • Bake on the lowest rack (uncovered) for 20-25 min. Should be plenty of bubbling action. Remove from oven and let rest in the dish for 10 min. Run a spatula along the edge to separate cheese from the dish. Pry an end up and carefully transfer the pizza to a cutting board by letting it slide out of the dish. ⁣
  • Cut and serve!!! ⁣If you have a lot of toppings I've found the best way to cut is to use kitchen scissors.


For more information on this recipe, check out the full blog post.