This vegan mushroom pizza is sooo good!
It’s a homemade (and simply divine) pizza crust topped with a rich tomato sauce and lots of sliced black mushrooms, which is then baked to perfection on a pizza stone (more on that later). That gorgeousness is then topped with sliced avocado and drizzled cashew cheese.
It’s simple and oh so good. Honestly I haven’t found a place to get pizza that tastes as good as this homemade variety.
But of course we’re making this vegan mushroom pizza from scratch, so it does take a bit of time, but it’s really worth it when you get a pizza this good.
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. So you see, actually not hard.
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. Usually the parchment isn’t big enough in width to cover the whole pizza stone but that’s okay just cut it out to be roughly the same shape.
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.
A pizza stone is crucial in making good pizzas in your oven. If you don’t have a pizza stone, you can buy your bases ready-made and then just use these toppings to make a great tasting vegan pizza.
I tried many methods of making a pizza base from scratch in a regular oven without a pizza stone and it just did not come out that great. So I think if you love pizza, then a pizza stone is a worthwhile investment. We use the round pizza stone made by Ceramic Chef (not an affiliate link). It’s been working great for us, but any good ceramic pizza stone should do the job.
So since this is a thin-crust pizza, you take that dough, once it’s risen, and divide it into two. Don’t mush it with your hands or anything, don’t try to compress it, or it makes it harder to roll out. Just pick up the big ball of dough and break in half.
Then place the parchment paper that you cut out earlier on a wooden board, sprinkle a little flour on top and then place one of the balls of dough on top and roll it out. Roll it out so that it is to the edges of the parchment paper. As you can see above, we even went a bit beyond some of those edges. That’s okay too.
Then you add your toppings! And then open the oven, and transfer the parchment paper with the pizza on top from the wooden board over to the pizza stone. Close the oven again, and roughly 8 minutes later you have a perfectly crispy thin-crust pizza!
To remove it from the oven you just grab that 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 your sliced avocado and drizzling on some cashew cheese.
Let the oven heat up a little again between pizzas and when it’s right up to full temperature again, put in the second pizza the same way, and repeat!
The result is crispy, thin-crust perfection! And you get to put on exactly as many toppings as you want! So it’s satisfaction guaranteed!
If you cook it a bit too long, the result is a slightly chewy texture, so if it’s chewy, it’s actually overcooked and not undercooked. It will still be edible and tasty though but if this happens then you’ll know you left it in just a smidge too long.
I think you will LOVE this thin-crust vegan mushroom pizza! It is:
- Topped with a delicious tomato sauce
- Use as many toppings as you want!
Leftovers keep very well and you can enjoy them the next day.
So let us know what you think of this vegan mushroom pizza in the comments! If you have any questions, fire away!
And if you make this vegan mushroom pizza, rate the recipe and let us know how it turned out!
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Deliciously crispy thin-crust vegan mushroom pizza. This vegan pizza is spread with a rich tomato sauce and then topped with loads of black mushrooms for a divine pizza experience. Cashew cheese and sliced avocado round it off to perfection.
For the Pizza Bases:
- 2 cups (250g) All Purpose Flour
- 1 and 1/2 tsp Salt
- 1 tsp Instant Yeast
- 3/4 cup (180ml) Warm Water
For the Tomato Sauce:
- 2 Small Cans/Cartons Tomato Paste (~135g each)
- 2 Tbsp Olive Oil
- 2 tsp Oregano
- Generous Sprinkle Salt
- Generous Sprinkle Black Pepper
- Black Mushrooms (Sliced)*
- Avocado (sliced)
- Cashew Cheese Sauce
- 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 as you go. 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 black 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 some cashew cheese before cutting into slices.
*We used about 4 large black mushrooms per pizza.
*Prep time does not include the rising of the dough and heating of the pizza stone.
*I’ve included a full batch of cashew cheese in the nutritional information but you may not use all of it.
- Serving Size: 1 Slice
- Calories: 157
- Sugar: 3g
- Sodium: 376mg
- Fat: 7.4g
- Saturated Fat: 1.2g
- Carbohydrates: 19.5g
- Fiber: 2.3g
- Protein: 4.8g
Keywords: vegan mushroom pizza