Vegan Pizza Recipe

Making plant-based pizza at home is honestly way easier than you might expect. This vegan pizza skips the cheese and meat, but it’s still loaded with tasty mushrooms, colorful veggies, and plenty of herbs.

This homemade vegan pizza uses a simple white sauce base, savory mushrooms, and fresh vegetables to make a meal that’s actually satisfying—even if you’re not vegan.

If you’re after something lighter or just want to switch things up, this combo is a solid choice.

Let me walk you through how I make this mushroom pizza from scratch.

I’ll share what gear you’ll need, the ingredients to grab, and the steps for building your own vegan white pizza at home.

Equipment

You don’t need anything fancy for vegan pizza night. Most of this stuff is probably already in your kitchen.

Here’s my usual setup:

• Large mixing bowl for the dough
• Measuring cups and spoons so you don’t overdo it
• Rolling pin to get the dough nice and even
• Pizza stone or just a regular baking sheet
• Parchment paper because sticking is the worst
• Sharp knife for all the slicing and dicing
• Cutting board for the veggie prep
• Spoon or ladle for spreading the sauce
• Oven mitts—don’t burn yourself

If you’ve got a pizza stone, definitely use it. It gives you that crispy, chewy crust like you’d get at a restaurant.

No pizza stone? No problem. A baking sheet does the trick, just preheat it for about 15 minutes before you add your pizza.

A pastry brush is handy for brushing olive oil on the crust edges. It helps get that golden color.

For slicing, I usually grab a pizza cutter or a big chef’s knife. Some folks use kitchen scissors, which actually works better than you’d think.

Ingredients

Here’s the full list for this vegan pizza. You can use store-bought dough or a pre-made crust if you’re short on time, or go all out and make your own.

For the crust:

• 1 pound pizza dough (or gluten-free crust if that’s your thing)
• 1 tablespoon olive oil

For the sauce:

• 1 cup marinara or pizza sauce (vegan pesto is great too)
• 2 cloves fresh garlic, minced
• 1 teaspoon dried oregano

For the cheese:

• 1 cup vegan mozzarella or cashew cheese
• 2 tablespoons nutritional yeast
• Optional: 1/4 cup vegan cream cheese if you want it extra creamy

For the toppings:

• 8 ounces cremini or baby bella mushrooms, sliced
• 1 red bell pepper, sliced
• 1 red onion, thinly sliced (caramelized onions are also awesome)
• 1/2 cup sun-dried tomatoes
• 1/2 cup artichoke hearts, quartered
• 1/4 cup black olives, sliced
• Fresh basil leaves
• 1 teaspoon each fresh thyme and rosemary, chopped

Optional extras:

• 1 teaspoon miso paste (mix into the sauce for some umami)
• Balsamic glaze to drizzle on top
• Any extra roasted veggies you love

I usually stick to three or four toppings so the crust stays crisp and doesn’t get soggy. Mix and match depending on what you’ve got in the fridge.

Instructions

First, crank your oven up to 450°F (230°C). The high heat is key for a crispy crust.

While the oven preheats, roll out your dough on a floured surface. I go for a 12-inch circle, about a quarter-inch thick.

• Move the dough to your pizza stone or a baking sheet lined with parchment paper.
• Brush the edges with a little olive oil for that golden finish.
• Spread about 3-4 tablespoons of sauce over the dough, leaving a half-inch border.

Now for the fun part—toppings. I start with the vegan cheese, sprinkled evenly over the sauce.

• Add the sliced mushrooms all over.
• Scatter on the bell peppers, red onions, and sun-dried tomatoes.
• Sprinkle fresh basil, oregano, and thyme on top.
• Drizzle with a tablespoon of olive oil.
• Hit it with a little salt and pepper.

Slide the pizza into the oven, middle rack. Bake for 12-15 minutes until the crust is golden and crispy.

The cheese should be melted and the veggies just tender—not mushy. I usually peek at the bottom of the crust to make sure it’s nice and firm.

When it’s done, pull it out and let it cool for a couple of minutes. Slice into 8 pieces, toss on some extra fresh basil, and you’re good to go.

Notes

If you have a pizza stone, use it. It really does give you a better crust, but make sure it’s preheated for at least half an hour.

I like to prep my veggies ahead of time—saves a little stress later. Just slice everything up and stash it in the fridge.

Room temperature dough is way easier to stretch. If you’re using store-bought dough, let it sit out for about 30 minutes before you try to work with it.

Feel free to swap out veggies for whatever you have. Zucchini, roasted red peppers, or more artichoke hearts are all fair game.

Don’t go overboard with toppings. Too many veggies and you’ll end up with a soggy crust (trust me, I’ve been there). About one to one-and-a-half cups total is plenty.

This pizza’s best right out of the oven, but leftovers keep in the fridge for up to three days. I reheat slices in a skillet for the crispiest bottom.

Nutritional yeast is my go-to for adding cheesy flavor—just sprinkle some on before serving for a little extra something.

If your crust edges are getting too brown, just cover them with a strip of foil for the last few minutes.

Tasting Notes

Taking that first bite, the roasted mushrooms really hit with a deep, earthy flavor. They’re almost meaty—honestly, I’m surprised by how satisfying and filling they make the pizza.

Those mushrooms crisp up just a little on the edges as they bake, which brings a welcome crunch. It’s a nice change from the usual soft veggie toppings.

The mix of vegetables keeps things interesting in every slice. Bell peppers give a sweet crunch, and the onions turn soft and caramelized in the oven.

Zucchini sneaks in a mild, fresh note that kind of balances out the bolder flavors. I like that it doesn’t try to steal the show.

My homemade pizza sauce pops with tomato and a good hit of garlic. The oregano and basil come through, giving that unmistakable Italian vibe.

Fresh basil leaves tossed on top after baking? They wake everything up. I love how they cut through the richer, roasted flavors.

The crust gets golden and has just the right amount of chew, but the edges go crisp. It’s sturdy enough to hold all those toppings—no soggy mess here.

Perfect for pizza night when I want something that feels a little extra but isn’t heavy. I’ll admit, I look forward to this one.

Without the usual cheese, the veggies and herbs get to be the stars. A drizzle of olive oil adds that extra bit of richness and helps everything come together.

The herbs somehow stay fragrant, even after baking. Every slice has a nice mix of savory, a little sweet, and plenty of herby flavors.

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