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  • Writer's pictureSam Deetjen

Dill Pickle Pizza (Deep Fried Pickles)

April 9th was my 7 year vegan anniversary and I wanted to make a fun meal to celebrate. Johnny and I came up with the idea for a dill pickle pizza, inspired by the deep fried pickle slices I made earlier in the week. You can skip the crust and cheese sections of this recipe if you just want some deep fried pickles! Watch me make the pizza here!

For the crust


1 cup rolled oats, blended into flour

1 cup brown rice flour

1/4 cup cornstarch

1 teaspoon xanthan gum

1 teaspoon garlic powder

1 teaspoon dried dill

1/2 teaspoon salt

1 tablespoon oil

2 tablespoons pickle juice

1/2-3/4 cup water

1/3 cup tomato or pizza sauce (to put on top after it gets baked initially)

-Mix all the dry ingredients together.

-Add in the oil, pickle juice, and start with 1/2 cup of water. Mix everything up and add more water a splash at a time if necessary.

-Use your hand to mix the dough for a few minutes. It's okay if it's a little wet.

-Place your dough on a parchment lined baking sheet and press it out, wetting your hands to make it easier.

-Poke holes in the crust with a fork.

-Cook crust for 15 minutes in an oven preheated to 350 degrees before adding the toppings.

. . . . . . .

For the cheese


1/4 cup tahini

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon white pepper

1 & 1/2 tablespoons cornstarch

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 cup water

-Add all ingredients into a saucepan and mix together.

-Turn heat up to medium-high and whisk constantly until the mixture starts to thicken and bubble.

-Turn off heat and continue to mix for a couple minutes.

-Set aside.

. . . . . . .

For the deep fried pickles


vegetable oil, for frying

6 pickles, sliced into coins

1/2 tablespoon cornstarch

. . .

1/2 cup cornmeal

3 tablespoons cornstarch

dash salt

dash garlic

dash smoked paprika

1/3-1/2 cup sparkling water or beer (or water and 1/2 teaspoon baking powder)

. . .

1/2 cup vegan ranch, as dip for the extra pickles and the pizza

-Slice and leave the pickles on paper towel for 10 minutes to dry.

-Add vegetable oil to a pan so it's a little over a 1/2 inch deep. Heat to just below medium heat.

-Add sliced pickles to a bowl and toss with 1/2 tablespoon of cornstarch.

-Mix the remaining ingredients together to make the batter. Start with 1/3 cup of water/beer and add more a splash at a time until you have a nice wet batter consistency.

-Add a pickle slice to the wet batter, cover with some batter, flip it over and cover with batter again. Use a pair of tongs to move it from the wet batter to the oil.

-Fry for 1-3 minutes per side.

-Keep battering pickle slices and frying them in batches of 5 or 6 until they are all gone.

-When you remove them from the oil, place them on paper towel again to soak up excess oil.

-There will be many extra deep fried pickles. Enjoy them as a snack with some ranch while you wait for the pizza.


-Add tomato sauce to the crust.

-Top with the tahini cheese sauce.

-Add some deep fried pickle slices.

-Bake at 350 degrees for about 20 minutes.

-Let cool for 5-10 minutes before slicing.

-Use your favourite vegan ranch (or make your own) as dip for the pizza! Enjoy!

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