Vegan Mushroom Pizza

5 from 5 votes

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

Prep Time30

Cook Time16

Total Time46

Course: Main Course

Cuisine: Italian

Diet: Vegan

Servings:

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

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

We used 4 large mushrooms per pizza but if you want to use more you definitely can.
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.
Prep time does not include the rising of the dough and heating of the pizza stone.
Nutritional information excludes cashew cheese. You can find nutritional information for the cashew cheese sauce on that separate linked recipe.

Nutrition