Simple Deep Dish Pizza

Easy Deep Dish Pizza with Roasted Veggies | Minimalist Baker

Pie, pie, I made you a pie. A pie on the fly. Without any ryyyeee!

Sorry. It’s late and I really wanted to make you a poem. Somehow I wanted to fit in “It doesn’t have any butterrrrr” and “it’s deep dissshhh” but they didn’t really rhyme with fly, so they didn’t make the cut. You get the point though, you’re smart.

Deep Dish Pizza Crust

I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce. Am I right?

However, after recently getting the urge to go deep dish on you guys, I did a quick Facebook survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Deep Dish Pizza | Minimalist Baker

Most deep dish pies involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like  crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

Easy Deep Dish Pizza | Minimalist BakerEasy Deep Dish Pizza with Roasted Veggies |

Once you get past the complicated part of a deep dish pizza, namely the crust, it’s quite simple.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.
Lots o’ sauce.
Mo cheese.

Boom. Bake. Boom. You got a deep dish pizza on your hands. (Only be careful because the skillet will be hot and you may burn yourself three times in the process of cutting it, not that I know that from experience or anything…)

45 Minute Deep Dish Veggie Pizza!

This pie was SO SO good!

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.

I could’ve eaten the whole thing, probably, except that my belly could only hold two small pieces. Deep dish is filling!

45 Minute Veggie Deep Dish PizzaDeep Dish Roasted Veggie Pizza!

With a crust prepared ahead of time (or snagging a quality store-bought) this pie comes together in about 45 minutes. It’s such a simple and fairly healthy lunch or dinner option that only requires a handful of staple ingredients. I know I said I liked thin crust before, but….things are about to get all deep dish up in here. I’m in love!

45-Minute-Deep-Dish-PizzaDeep Dish Pizza! Minimalist Baker

5.0 from 16 reviews
Simple Deep Dish Pizza
Prep time
Cook time
Total time
Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy and 45 minutes from start to finish.
Recipe type: Pizza
Cuisine: Vegetarian, Italian
Serves: 4
  • 1/2 pizza dough recipe (or 1 store-bought crust)
  • 1/2 cup pizza sauce
  • 1 cup mixed veggies of your choice (such as cherry tomatoes, eggplant, onion, green pepper, mushroom)
  • 1/2 cup Mozzarella cheese
  • OPTIONAL: Italian seasonings, Parmesan cheese, fresh basil
  1. If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Remove from oven and set aside.
  2. Preheat oven to 450 degrees F.
  3. Next, coat a cast iron or round baking dish with extra virgin olive oil and run a garlic clove around for seasoning. Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches. Let rest for a few minutes while preparing the rest of your toppings.
  4. First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, italian seasonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.
  5. Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.
* Method adapted from Emeril Lagassi
* Nutrition information is a rough estimate for one-quarter of the pizza (2 small pieces).
Nutrition Information
Serving size: 2 pieces Calories: 305 Fat: 6g Saturated fat: 2g Carbohydrates: 51g Sugar: 7g Sodium: 800mg Fiber: 2g Protein: 12g

* Although it would likely be with varied success, make this recipe gluten free using this Gluten Free Pizza Crust recipe.

* To keep it dairy free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of).

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

Get More Deliciousness

Want our latest posts straight to your inbox?
How about our 42-Page Detox Guide?
(It's 100% free and 1000% delicious)

Talk About It

(or jump to leave a comment & review)
  1. says

    I’ve never been a huge fan of deep dish (actually never tried it– but the idea seems non-traditional to me). I have to say, you make it look AMAZING so I may try it!

  2. Saxby says

    looks delicious! I live in Chicago, so of course I’m a deep dish fan. Can you use whole wheat flour instead of all purpose flour?

    • Dana says

      You could, but I would recommend using whole wheat pastry OR 1/2 whole wheat 1/2 all purpose. Hope that helps!

  3. says

    I had some fresh basil and tomatoes from the CSA, so I made this into a deep dish TBM pizza. This was my very first time using my KitchenAid and admittedly I had to do an image search to figure out which was the dough hook. It’s in the oven now and it smells great. I just wanted to drop by to say thank you for inspiring me to learn how to cook. Your blog inspires me regularly to toss on my apron and try out new things; my husband thanks you too.

    • Dana says

      Um, you are the sweetest Thanks for saying hi, Dani! I’m so glad our site can be of help to you and your husband. We’re always encouraged to know that people find our recipes inspiring and delicious! Hope you enjoyed the pizza as much as we did! Come back and say hi again soon.

  4. says

    Oh my!! This looks delicious! And I loved your poem, haha, made me crack up. I could totally relate to the mood you’re in. It’s so weird how rhyming is so fun sometimes. Especially when you’re tired.

  5. Anne says

    Today I tried this Deep Dish Pizza recipe. Yum doesn’t even describe the ultimate deliciousness! Sooo good. My daughter pronounced it “Amazing” and posted a picture of it on Instagram. I used two different sized cast iron pans and placed 1/2 recipe of dough in each. I made my own sauce. Thank you so much. This is definitely a keeper!

  6. says

    Good Morning Dana, My husband loves pizza and I keep meaning to make one, but we tend to visit the pizzeria and buy one. After looking at your beautiful photographs and popping over to take a look at the pizza base you recommend. I am going to bring out the KitchenAid and make a pizza. I love the fact that I can freeze one of the bases. I made some roasted vegetables this weekend, so I am a third of the way there.
    Thank you for the inspiration and your photographs are wonderful. I love the photograph where it looks like you are offering me a slice of pizza…..fabulous.
    Best Wishes to you,

  7. Michelle says

    My family and I just had this pizza for dinner! It was really good, IFor the dough I used a truffle olive oil thatII buy from a shop near my town. :P YUM! Eggplant (for my mom and I) and pepperoni (for my dad and sis) went on top. I never knew how great eggplant could be! Thanks for the recipe :)

  8. says

    I love your photography so much. This pizza makes my mouth water. I just wanted to let you know I included it in my weekly round-up this week. Lots of Love! LB

  9. says

    That looks really good. I was planning on making a deep dish pizza tonight in my Pampered Chef Deep Dish Baker – I am rethinking that perhaps I really should use my cast iron pan instead. Thanks for sharing your beautiful pictures.

  10. Alan says

    Great recipe! We did it last weekend and everyone enjoyed it. We also made some with ricotta in the filling and covered it with another piece of crust to make a true pie. We love cooking in the cast iron pans. Great idea. Thanks!

    • says

      Haven’t tried it! I suspect you’d have to prebake it much longer and make sure you don’t overfill it with dough (since it can take longer to bake, but I’d suspect yes! Let me know if you try it!

  11. Stacie says

    I’m back from vacation and back to stalking you! Yay for me! I couldn’t resist making this tonight. I went to the Lodge factory store while on vacation and got a 13 1/4″ skillet I just HAD to use today! Again, yay for me! Wonderful recipe. I used a bit more than half of the dough since it’s a pretty large pan and I halved the remainder to let the kids make their own personal pizzas. Fun and smiles for everyone! Yay, yay and yay! Hubby loved every bite and has staked his claim on the leftovers – not very ‘yay’ for me :(


    • Dana Shultz says

      I love blog stalkers :D So glad you enjoyed this recipe, Stacie! And your hubby too. It’s always a bonus when recipes are husband approved :D Cheers!

  12. Rachel says

    I’m a college student home for the summer. As a vegetarian, it’s hard for my parents to find something to cook for me. I have taken on the role of chef in the house. Thank you so so much for sharing these recipes. Yesterday, I made your enchiladas and tonight I tried this pizza. The whole family is in love with your meals so far! I’m slowly converting them into vegetarians, one dinner at a time. :p

    • Dana Shultz says

      Oh yay! Ao great to hear. I love hearing when a reader shares ours recipes with somewhat skeptical friends or family and they enjoy them! Thanks for sharing, Rachel. Enjoy your summer at home in the kitchen!

  13. says

    Hello, I think your site might be having browser compatibility
    issues. When I look at your blog in Ie, it looks
    fine but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that, superb blog!

  14. says

    That deep dish looks great! I have been making my pizza from scratch for some time now, and have it down so that i make a great pie every time. Take a look!

  15. thatgirl says

    We’ve done a lot with our long-seasoned cast iron skillet, and as we’re also pizza makers on the regular, we’re looking to try doing this.

    My one concern is using a knife or other metal utensils to cut and serve within said pan. Cast iron aficionados usually eschew metal use in a nicely-seasoned pan. Did you actually cut into yours?

  16. Angie says

    Just made this and loved it! I always have crust issues and rarely make pizza because of it. This pizza crust was excellent. Tomorrow I’m going to make more and freeze it.

Leave a Comment & Review

Your email address will not be published. Required fields are marked *

Rate this recipe: