Deep Dish Slow-Cooker Pizza

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The idea for a Deep Dish Slow-Cooker Pizza came from a recipe by Phyllis Good in her Fix-It and Forget-It New Cookbook (2013). She is a master of the slow-cooker. But her recipe doesn’t fit our guidelines for healthy vegan fare, so I reinvented the dough, sauce, and toppings and created the recipe here. This is a delicious and very filling meal. Serve with a side salad and fresh fruit, and you’ll have a meal sure to please the whole family.

vegan deep dish pizza slow cooker garden dish

Deep Dish Slow-Cooker Pizza

By August 27, 2014


  • Dough
  • 1 1/4 cups - soy milk, plain and unsweetened
  • 1 Tbs - apple cider vinegar
  • 1 1/4 cups - all-purpose flour
  • 1 1/4 cups - whole wheat flour
  • 2 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1 tsp - salt
  • 1 tsp - turbinado sugar
  • Pizza Sauce
  • 2 15 oz cans - tomato sauce
  • 1/4 cup - tomato paste
  • 1 Tbs - Italian seasoning blend
  • 1 Tbs - agave nectar
  • 1/2 tsp - salt
  • 1/2 tsp - fennel seeds, crushed
  • Toppings
  • 1 8 oz pkg - mushrooms, cleaned and sliced
  • 1 cup - pineapple chunks, fresh or frozen (thawed)
  • 6 medium - basil leaves, cut into thin strips


  1. Line a slow-cooker crock with parchment paper to cover the bottom and half-way up the sides.
  2. Prepare the toppings by cooking the mushrooms in the microwave for 3-5 minutes until juices run. Drain and set aside. Prepare the pineapple by thawing it in the microwave (if you started with frozen pineapple chunks), drain and pat dry with paper towels. Set aside.
  3. To make the dough, mix together the soy milk and vinegar. Set aside. Mix together the flours, baking powder, baking soda, salt, and sugar. Stir the soy milk and vinegar mixture a few times, then pour it into the flour mixture. Mix gently to combine. Spread the dough in the bottom of the prepared slow cooker and about 1-2 inches up the sides.
  4. Mix together the Pizza Sauce ingredients. Spread 2 cups over the pizza dough in the slow cooker. Top with the mushrooms and pineapple. Spread another 2 cups of the pizza sauce over the toppings. Cover, and cook on High for 2 hours until the crust browns along the edges.
  5. Remove the pizza from the slow-cooker by lifting up on the parchment paper, and place on a cutting board. Sprinkle the basil on top. Allow to cool for 10 minutes before cutting and serving.

This recipe works best in a large (6-7 quart) slow cooker because you get a larger pizza.
Make Ahead Tip: The sauce can be made the night before and refrigerated until you're ready to assemble the pizza in the slow-cooker. You can also mix together the dry ingredients for the dough the night before, and add the soymilk+vinegar right before assembling in the slow-cooker.

Nutrition Information
Nutrition (per serving): 481 calories, 79% calories from carbohydrates, 14% calories from protein, 8% calories from fat, 13g fiber.


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