Close-up of vegan cast iron skillet pizza with vegan cheese, peppers, broccoli, scallions, mushrooms, tomatoes, and spinach

Vegan Skillet Pizza

This vegan cast iron skillet pizza is bursting with color and flavor, and is incredibly versatile. You can truly use whatever vegetables you have on hand, and the process of making an upside-down pizza in a cast iron skillet is just so much fun! The best part is that the top AND bottom both get nice and crispy, so no soggy bottom here!

The pizza only takes an hour to make from start to finish. The true beauty of this recipe is that you can tailor it to fit your preferences, both with the toppings and with the thickness of the crust. My preference is a thinner, more New York-style pizza crust, so that’s what the recipe reflects. If you prefer a really thick crust, like a Chicago-style pizza would have, use 20-24 oz of pizza dough instead of 10. If you’d like to have something between the two, like a Detroit-style pizza, use 15 oz.

The cast iron skillet that I used to create this recipe can be purchased using the link below:

Disclaimer: I receive a commission for the purchase of any product using the links provided on my website.

Preheat the oven to 400°F. Pour the avocado oil into your cast iron skillet and heat up on medium-high heat until the oil is warmed through. Remove from the heat and add 2 Tbsp parmesan “cheese”.

close-up of partially melted vegan parmesan cheese in a 12 inch cast iron skillet

Layer on the broccoli and tomatoes.

close-up of vegan parmesan cheese under cherry tomato halves and broccoli floret halves

Layer on the scallions and peppers.

close-up of sweet pepper strips and inch-long pieces of scallions sprinkled evenly over the previously-placed toppings in a 12 inch cast iron skillet

Next, layer on the mushroom slices.

close-up of mushroom slices placed evenly over the previously-placed toppings in a 12 inch cast iron skillet

Layer on the spinach.

close-up of baby spinach leaves sprinkled evenly over the previously-placed toppings in a 12 inch cast iron skillet

Finally sprinkle the mozzarella “cheese” all over the top in an even layer.

close-up of vegan mozzarella cheese sprinkled evenly over the previously-placed toppings in a 12 inch cast iron skillet

Drop 3-4 dollops of pizza sauce onto the top of the cheese, and spread them together to make an even layer of sauce, leaving about a 1-2″ margin of uncovered cheese around the perimeter.

close-up 3 dollops of pizza sauce being smeared over vegan mozzarella cheese with the back of a spoon in a 12 inch cast iron skillet

Roll your pizza dough out so that it’s flat. Carefully stretch out your pizza dough by draping it over your knuckles and letting gravity do the rest. Rotate the dough and repeat until the dough is stretched out enough to fit the 12″ pan, and use it to cover the contents of the pan. Brush the olive oil over the entire top of the dough

close-up of olive oil being brushed onto pizza dough that completely covers all of the pizza toppings that have placed into a 12 inch cast iron skillet

Put the skillet into the oven for 25 minutes, or until the dough has browned.

close-up of the golden-brown pizza dough which is in a 12 inch cast iron skillet and will become the bottom of the vegan cast iron skillet pizza

Remove the pan from the oven and place on a trivet or on a bare stovetop. Place a baking sheet on top of the skillet, and with oven mitts (!!), carefully and quickly flip both over, making sure to press the skillet firmly against the baking sheet the entire time. If the pizza doesn’t drop perfectly out of the skillet onto the baking sheet, use a spatula to gently coax the pizza out of the skillet.

close-up of the cast iron skillet pizza after it has been flipped out of the skillet and onto a baking sheet

Sprinkle the remaining Tbsp of parmesan “cheese” over the top of the pizza and return it to the oven for an additional 15-20 minutes. Remove from the oven. Transfer the pizza onto a cutting board and let cool for 5-10 minutes before slicing. Serve hot.

close-up of cast iron skillet pizza after its been fully cooked and placed onto a large serving platter with a polish peacock design

close-up of a hand holding a slice of vegan skillet pizza made in a 12 inch cast iron pan and transferred onto a large serving platter with a blue polish peacock design

close-up of cast-iron skillet pizza with vegan mozzarella, vegan parmesan, sweet peppers, broccoli, spinach, tomatoes, scallions, and mushrooms.

Vegan Skillet Pizza

Becca Gallick-Mitchell
This vegan remake of my cast iron skillet pizza is as much fun to make as it is to eat! Bursting with colors and flavors, this pizza will become just as much a staple in your home as it has become in mine.
Prep Time 5 mins
Cook Time 45 mins
Cooling Time 10 mins
Total Time 1 hr
Course Main Course
Cuisine Italian, Vegan, Vegetarian
Servings 2

Equipment

  • 12" cast iron skillet

Ingredients
  

  • 10 oz pizza dough
  • 3 Tbsp plant-based parmesan cheese (I like Follow Your Heart brand), shredded
  • 2 tsp avocado oil
  • 2 tsp olive oil
  • 6 scallions, cut into 1" long pieces
  • 1 bell pepper (or sweet mini peppers, like I used), sliced into strips
  • 1 head broccoli, florets cut off and sliced in half
  • ½ cup cherry tomatoes, sliced in half
  • 1 cup baby spinach leaves
  • 1 cup baby bella mushrooms, sliced
  • 1 cup plant-based mozzarella cheese (I like Parmela Creamery brand) shredded
  • 3 Tbsp vegan pizza sauce (I like Rao's Homemade brand)

Instructions
 

  • Preheat the oven to 400°F. Pour the avocado oil into your cast iron skillet and heat up on medium-high heat until the oil is warmed through. Remove from the heat and add 2 Tbsp parmesan "cheese".
  • Layer on the broccoli and tomatoes. Then layer on the scallions and peppers.
  • Next, layer on the mushroom slices and then the spinach.
  • Finally sprinkle the mozzarella "cheese" all over the top in an even layer.
  • Drop 3-4 dollops of pizza sauce onto the top of the cheese, and spread them together to make an even layer of sauce, leaving about a 1-2" margin of uncovered cheese around the perimeter.
  • Roll your pizza dough out so that it's flat. Carefully stretch out your pizza dough by draping it over your knuckles and letting gravity do the rest. Rotate the dough and repeat until the dough is stretched out enough to fit the 12" pan, and use it to cover the contents of the pan.
  • Brush the olive oil over the entire top of the dough, and put the skillet into the oven for 25 minutes, or until the dough has browned.
  • Remove the pan from the oven and place on a trivet or on a bare stovetop. Place a baking sheet on top of the skillet, and with oven mitts (!!), carefully and quickly flip both over, making sure to press the skillet firmly against the baking sheet the entire time. If the pizza doesn't drop perfectly out of the skillet onto the baking sheet, use a spatula to gently coax the pizza out of the skillet.
  • Sprinkle the remaining Tbsp of parmesan "cheese" over the top of the pizza and return it to the oven for an additional 15-20 minutes. Remove from the oven. Transfer the pizza onto a cutting board and let cool for 5-10 minutes before slicing. Serve hot.
Keyword Cast Iron Skillet Pizza, Vegan Pizza, Vegan Pizza Recipe, Vegan Recipes, Vegan Reipes, Vegan Skillet Pizza, Vegetable Pizza

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