Loaded Vegetable Detroit Style Pizza

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Hold on for dear life you guys - we might never go back to regular pizza ever again. This Loaded Vegetable Detroit Style Pizza is truly spectacular!

Loaded Vegetable Detroit-Style Pizza from www.whatsgabycooking.com (@whatsgabycookin)


If you're not familiar with Detroit Style Pizza, here's the deal. It's a rectangular pizza with a thick crust that is crispy and chewy and LOADED with cheese. The crust is good enough to eat on its own. The cheese is gooey in some parts and crispy in others. And toppings - well, anything is fair game. You might see the amount of cheese the recipe calls for and say - WTF GABY ARE YOU NUTS? Trust me - you want all of it.

Loaded Vegetable Detroit-Style Pizza from www.whatsgabycooking.com (@whatsgabycookin)

For this Loaded Vegetable Detroit-Style Pizza, I added a ton of vegetables on top plus some extra feta cheese to give it a little bit of a salty kick. Don't skimp on the Fresno Chiles if you can find them, because they seal the deal and make this the most flavorful pizza I've made to date! Truly - a work of art. Expect a lot more Detroit-Style Pizzas on the blog in the coming months because they are my latest obsession and we all know there's no stopping me now!

Need more pizza topping ideas:

Loaded Vegetable Detroit-Style Pizza from www.whatsgabycooking.com (@whatsgabycookin)

Loaded Vegetable Detroit-Style Pizza

Author: Gaby Dalkin
5 from 3 votes
This Loaded Vegetable Detroit-Style Pizza will absolutely knock your socks off with the perfect crusty crust, gooey cheese and tons of veggies on top for BALANCE!
Prep Time 15 minutes
Cook Time 15 minutes
Proof Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 4 people


For the Pizza

  • 3 tablespoons olive oil
  • 1 batch Detroit style pizza dough, recipe below
  • 4-5 large stalks of broccoli, cut into coins and small florets
  • 1 cup wilted spinach, any excess moisture removed
  • 8 ounces brick style whole-milk mozzarella cheese, cut into ½-inch cubes
  • ½ cup feta cheese, crumbled
  • ½ cup olive oil, mixed with 8 cloves of chopped garlic
  • red fresno chiles to garnish
  • red pepper flakes, basil and oregano to garnish

For the Dough

  • 2 ¼ cups all purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon rapid rise yeast
  • 1 teaspoon white sugar
  • olive oil as needed


For the Dough

  • Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

For the Pizza

  • Position an oven rack in the bottom of the oven and preheat to 500 F.
  • Pour the 3 tablespoons of olive oil in a large, rectangle metal cake pan (roughly 10 x 14inches). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
  • Drizzle half of the garlic oil sauce on top. Layer the broccoli and spinach on the dough. Then lay the cheese cubes and feta all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos.
  • Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into squares and serve with garnishes


Don’t skimp on the Fresno Chiles if you can find them, because they seal the deal and make this the most flavorful pizza I’ve made to date!

Nutrition Information

Calories: 1029kcal | Carbohydrates: 98g | Protein: 41g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Cholesterol: 61mg | Sodium: 1942mg | Potassium: 2122mg | Fiber: 19g | Sugar: 12g | Vitamin A: 4955IU | Vitamin C: 544mg | Calcium: 685mg | Iron: 9mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. If I'm making the dough 5 hours in advance (the only free time I have), can I leave it out on the counter that entire time? Or will it be over-proofed? Should I refrigerate it?

  2. Made this last night - so easy and so delicious. We were craving pizza but it was snowing so couldn't get out to pick one up. We lacked most of the toppings but did it as a cheese pizza. Five minutes to put the dough together and about the same to put the pizza together. Making pizza is usually such a production, this was a weeknight joy.

  3. 5 stars
    Yum! I used garlic-infused olive oil on the crust and chili-infused oil on top of the cheese. I have never used so much cheese on a pizza and you are right, it’s worth it!

  4. one more thing...I used your William Sonoma Oil - Garlic Goodness.... instead of mixing the garlic cloves with the olive oil.... and poured it all over the pizza! It gave the pizza a little zing/spice! Really good! Love Making pizzas ....you are my inspiration! ❤️

  5. 5 stars
    Hi Gaby, made this for. dinner...didn’t follow your recipe exactly....made the dough in the cuisinart....wasn’t sure it was going to turn out at first...a sticky mess...added more flour...let it rise 2 hours....stretched it out on a rectangular pan....yikes! Not easy! Didn’t want to stay in the corners ....I had to load it up with veggies and Salomi slices to keep it there! Used all different kinds of cheeses including smoked Gouda, goat cheese, Parmesan, cheddar and mozzarella....My husband loved it! Really good! Wish I could post a photo....I put it on my Facebook page!
    so happy for you ...and all the exciting things happening in your life...the house renovation included!❤️

    1. you can omit or use very few thinly sliced jalapenos!! If it was me, I'd omit and hit the top of the pizza with a little extra red pepper flake!

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