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    Home » Entrees

    Vegan Mushroom Pizza

    Published: Feb 22, 2018 Updated: Aug 23, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    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.

    Homemade pizza with tomato sauce, black mushrooms, sliced avocado and a drizzle of cashew cheese

    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.

    Sliced homemade pizza topped with tomato sauce, black mushrooms, sliced avocado and drizzled cashew cheese on parchment paper

    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.

    A ball of homemade pizza dough in a mixing bowl

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

    A ball of risen dough in a mixing bowl

    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.

    A ball of pizza dough on a piece of parchment paper with a rolling pin nearby

    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.

    Rolled out pizza dough on a wooden board with a rolling pin on top

    Then add your toppings!

    A pizza base with tomato sauce and mushrooms ready to go into the oven

    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.

    Just cooked pizza base with tomato sauce and black mushrooms on a wooden board

    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.

    Homemade pizza with tomato sauce, black mushrooms, sliced avocado and drizzled cashew cheese on parchment paper

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

    Homemade thin-crust pizza with tomato sauce, black mushrooms, sliced avocado and drizzled cashew cheese, on parchment paper.

    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.

    Homemade pizza with tomato sauce, black mushrooms, sliced avocado and drizzled cashew cheese on parchment paper.

    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.

    Homemade sliced pizza, topped with tomato sauce, black mushrooms, sliced avocado and cashew cheese.

    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
    Sliced homemade pizza topped with tomato sauce, black mushrooms, sliced avocado and drizzled cashew cheese.

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

    Sliced vegan mushroom pizza with fresh cilantro.

    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
    Prevent your screen from going dark

    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
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. RiaSunflower says

      January 04, 2022 at 9:16 pm

      My meat eating friend rated this pizza 10/10 although admittedly he had cheese on his. I mixed in a little, strong whole wheat flour and made double the amount of dough so I can keep in the refrigerator and use again tomorrow.

      Thank you.5 stars

      Reply
      • Alison Andrews says

        January 07, 2022 at 6:00 pm

        Awesome! Thanks so much for the wonderful review!

        Reply
    2. Angelina Samaan says

      March 26, 2020 at 3:35 am

      Made a couple of these pizzas for my family and they absolutely loved them! It tasted amazing, and the cashew sauce was even better. I added some extra toppings of onions, spinach, and even broccoli5 stars

      Reply
      • Alison Andrews says

        March 26, 2020 at 11:01 am

        Awesome! So happy to hear that Angelina! Thanks for the great review.

        Reply
    3. Lydia says

      February 28, 2020 at 5:24 pm

      Hi!
      Can this recipe be frozen before It’s baked?
      My family always has thin crust pizza in the freezer for impromptu pizza nights and I haven’t found any store-bought ones that don’t make me feel like I am missing out.
      I’m starting to think that freezing homemade pizza will be my best bet (and yours looks AMAZING!!) but I’ve never tried to freeze homemade pizza before. I’d appreciate any tips or advice you have!!5 stars

      Reply
      • Alison Andrews says

        February 29, 2020 at 12:07 pm

        Hi Lydia! I haven’t actually tried to freeze this, but according to this article by The Kitchn, any kind of pizza dough is great to freeze! 🙂

        Reply
    4. Nolan says

      April 27, 2019 at 12:36 pm

      I know its been a while since the original post, but oh well.

      For the serving size calculation, how much of a pizza is your one slice? I’m about to try and make this. Your recipes are making me realize I could go vegan if I ever have the conviction to do so.

      Reply
      • Alison Andrews says

        April 27, 2019 at 1:40 pm

        Hi Nolan, each pizza gets 8 slices, so 16 slices in all. So the 1 slice calculation is 1 slice (of 16). Hope that helps! And hope you enjoy the recipe! 🙂

        Reply
    5. Parie says

      February 24, 2018 at 1:47 am

      I make pizza often, but since I have lots of little kids, it’s usually pretty simple, with just Field Roast sausage and Daiya. I’ve never put avocado on pizza before, but I’m intrigued! I love fresh tomatoes on my hot pizza, and I bet avocado would be really good too. I usually make a thicker crust, but your thin crust looks yummy!

      Reply
    6. Anna Andrews says

      February 23, 2018 at 2:15 pm

      Absolutely astonishingly good pizza!5 stars

      Reply

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