Vegan Mushroom Pizza

This thin crust vegan mushroom pizza is spread with a rich tomato sauce and then topped with loads of mushrooms. Simply divine.

This vegan mushroom pizza is sooo good!

It’s a homemade (and simply divine) thin crust pizza base topped with a rich tomato sauce and lots of sliced mushrooms, baked to perfection on a pizza stone.

Add sliced avocado, drizzle with cashew cheese and you’ll go straight to pizza heaven.

It’s simple and oh so good. I haven’t found a place to get vegan pizza that tastes as good as what I can make at home.

Of course we’re making it from scratch, so it does take a bit of time, but it’s really worth it when you can eat pizza this good.

You’ll also love our classic vegan pizza and our vegan Hawaiian pizza.

How To Make Vegan Mushroom Pizza

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

You start off by making the dough, which is a really easy 4-ingredient recipe. The hardest part is kneading the dough with your hands for 5 minutes.

Then you leave the dough in the mixing bowl, cover it with a tea cloth and let it rise for an hour.

Take your pizza stone and cut out two pieces of parchment paper that roughly match the size and shape of your pizza stone.

Then place your pizza stone into the oven (from cold, no preheating required) and set the oven to a super hot temperature – 465°F (240°C) – and let that heat for an hour as well. So by the time your dough is ready, your pizza stone is also sizzling hot.

Once the dough is risen, break the ball of dough in half.

Then place your piece of parchment paper that you cut out earlier onto a wooden board. Sprinkle a little flour and place one of the balls of dough on top, and roll it out.

Then add your toppings!

Open the oven, and transfer the parchment paper with the pizza on top from the wooden board over to the piping hot pizza stone.

Close the oven again, and 8 minutes later you have a perfectly crispy thin-crust pizza. You’ll know it’s cooked when it’s lightly browned on the bottom. You can use a spatula to lift the pizza and make sure the bottom is browned.

To remove it from the oven just grab the parchment paper and slide it from the pizza stone back onto the wooden board. Be careful of course, oven gloves are crucial.

Then you can let it cool for a couple of minutes before adding sliced avocado and drizzling cashew cheese over the top.

Let the oven heat up again between pizzas and when it’s right up to full temperature again, repeat with the second pizza.

Success Tips

Pizza stone. A pizza stone is a really great tool to have. I tried many methods of making a pizza base from scratch in a regular oven without a pizza stone and nothing compared to the results you get from a pizza stone. It’s the closest to a pizza oven you can get. So if you love pizza, then a pizza stone is a worthwhile investment.

Pizza pan. If you don’t have a pizza stone then you can make these with a pizza pan. Preheat the oven to 460°F (240°C). Then roll out your dough, lift it up and place it over the top of your pizza pan and trim off any excess dough. Add your toppings and bake for 15 minutes or until lightly browned on the bottom.

Storing Instructions

Leftovers keep very well stored in the fridge for up to 3 days. It’s ideal to only add avocado to what you’ll eat right away and store leftovers without avocado.

More Delicious Vegan Dinner Recipes

1. The Easiest Vegan Lasagna
2. Baked Vegan Mac and Cheese
3. Vegan Eggplant Parmesan
4. Vegan Baked Ziti
5. Lentil Ragu
6. Vegan Bolognese

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan Mushroom Pizza

This thin crust vegan mushroom pizza is spread with a rich tomato sauce and then topped with loads of mushrooms. Simply divine.

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Diet: Vegan

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Servings: 16

Calories: 112kcal

Author: Alison Andrews

Ingredients

For the Pizza Dough:

• ▢ 2 cups All Purpose Flour (250g)
• ▢ 1 ½ teaspoons Salt
• ▢ 1 teaspoon Instant Yeast
• ▢ ¾ cup Warm Water (180ml)

For the Tomato Sauce:

• ▢ 1 cup Tomato Paste (260g)
• ▢ 2 Tablespoons Olive Oil Extra virgin
• ▢ 2 teaspoons Oregano
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Ground Black Pepper

Toppings:

• ▢ 8 Large Mushrooms Sliced
• ▢ 1 Large Avocado Sliced
• ▢ 1 Recipe Cashew Cheese Sauce

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Instructions

• Add the flour to a mixing bowl along with the salt and instant yeast. Add the warm (not hot) water and mix in with a spoon into a big ball of dough. Add more flour, flour your hands and knead the dough in your hands for around 5 minutes, adding flour as needed. You are aiming for the dough to become no longer tacky and no longer sticking to your hands. It should become pliable, tacky but not inclined to stick to your hands.
• Return the ball of dough to the mixing bowl and cover it with a tea towel and leave it to rise for 1 hour. Sometimes the rise will be very big, sometimes not as much, but as long as it has risen a little bit from the start, you’re good.
• Measure out two pieces of parchment paper to roughly match the size of your pizza stone and set aside.
• Place your pizza stone into the cold oven and put your oven on at 465°F (240°C) and begin to heat together for at least an hour while the dough is rising.
• After an hour when the dough has risen, divide it into two balls. Don’t compress the dough, just simply break it into two.
• Dust some flour onto one of the sheets of parchment paper that you cut out and roll the dough out with a rolling pin to the edges of the parchment paper.
• Mix your tomato sauce ingredients and spread half the sauce over the top of the rolled out pizza and spread it evenly using the back of a spoon.
• Add sliced mushrooms.
• Carefully slide the pizza with the parchment paper underneath it onto a wooden board.
• Open the oven and carefully slide the pizza with the parchment paper from the wooden board onto the blazing hot pizza stone as quickly as you can and close the oven. Bake for 8 minutes.
• After 8 minutes open the oven and using a spatula gently lift the pizza up, it should be lightly browned underneath. If it’s lightly browned underneath and the toppings are cooked, then it’s done.
• Get the wooden board and carefully pull on the parchment paper to transfer the pizza and parchment paper back onto the wooden board.
• Allow the oven and pizza stone a little time to heat up again to full heat between pizzas before repeating the process with the second pizza.
• When the pizza has cooled slightly add the sliced avocado and drizzle on the cashew cheese before cutting into slices.

Notes

1. We used 4 large mushrooms per pizza but if you want to use more you definitely can.
2. If you don’t have a pizza stone then you can use a regular pizza pan. In that case you simply preheat the oven to 460°F (240°C). Roll out your dough, lift it up and place it over your pizza pan. Trim off any excess dough. Add your toppings and bake for 15 minutes or until lightly browned on the bottom.
3. Prep time does not include the rising of the dough and heating of the pizza stone.
4. Nutritional information excludes cashew cheese. You can find nutritional information for the cashew cheese sauce on that separate linked recipe. 

Nutrition

Serving: 1Slice | Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 387mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg

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