This easy vegan stuffed crust pizza recipe is sure to be a crowd-pleaser. Super easy to make, this vegan pizza is filled with melted vegan mozzarella and can be customized with all of your favorite toppings.
If you grew up loving the Pizza Hut stuffed crust pizza, then you’re in for a real treat. This pizza is the closest plant-based version I’ve ever eaten. Even though I live in Southern California, which is a paradise for vegan foodies, the nearest vegan pizza joint is about thirty minutes away. So, I find it saves me a lot of time and energy to make my own homemade vegan pizza, and this version, by far, has become one of my favorites.
Ingredients for this Easy Vegan Stuffed Crust Pizza
- Pizza Dough: I use store-bought pizza dough since most brands are already vegan.
- Vegan Cheeses: Feel free to use any cheese of your choice. I used Miyoko’s vegan mozzarella for the topping and Daiya vegan cheese sticks to stuff the crust.
- Pizza Sauce: Any traditional marinara sauce will do.
- Toppings: This is up to you, but for this pizza, I used Field Roast pepperoni and Italian sausage, green peppers, red onions, mushrooms, and black olives.
- Olive Oil: for brushing around the crust before baking. This helps to keep the dough from drying out or burning in the oven.
How to Make Vegan Stuffed Crust Pizza
- Preheat the oven to 450 ℉.
- Prepare the cheeses. Grate the cheese, if necessary, and break or chop the cheese sticks into thirds.
- Prepare your toppings. Chop the Italian sausage, and thinly slice the green pepper, mushrooms, and red onions. Drain and rinse the black olives (if you're using canned olives).
- Roll the dough. On a floured surface, roll out the pizza dough into about a 12-inch diameter circle using your hands or a rolling pin. Transfer the dough to a pizza stone or pizza pan.
- Stuff the crust. Place the cheese stick pieces on the outer edges of the pizza dough. Roll the dough over to cover and press it down tightly to seal.
- Assemble: Top your pizza with the sauce, grated cheese, vegan meat, and veggies.
- Brush. Evenly brush the exposed crust with olive oil.
- Bake at 450 ℉ for 15-20 minutes or until the crust is golden brown and the cheese is melted.
- Cool. Allow the pizza to cool for about 5 minutes before slicing and serving.
Tips & Tricks:
- Work with room-temperature pizza dough. This makes it a lot more pliable and easy to work with.
- If using Miyoko’s mozzarella, place it in the freezer for 10-15 minutes before grating it. The cheese wheel will be firmer and help to keep it from sticking or smearing onto the cheese grater.
Storage & Reheating
Though I doubt you’ll have any leftovers, this pizza can be stored in an airtight container in the fridge for up to 3 days. It can be reheated in the microwave but tastes best if reheated in the oven at 350℉ for 5-7 minutes.