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–+ servings

Vegan Pizza (Mushroom, Vegetable & Herb Pizza)

A satisfying vegan pizza with a garlicky marinara base, melty vegan mozzarella, savory roasted mushrooms, colorful vegetables, and fresh herbs—crispy, chewy, and perfect for pizza night.
Amanda
Prep Time 20 minutes
Cook Time 15 minutes
Preheat Pizza Stone 30 minutes
Total Time 1 hour 5 minutes
Serving Size 8 slices

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling Pin
  • Pizza stone or baking sheet
  • Parchment paper
  • sharp knife
  • cutting board
  • Spoon or ladle
  • Oven mitts
  • Pizza cutter or chef’s knife
  • Pastry brush (optional)

Ingredients

  • 1 lb pizza dough store-bought, homemade, or gluten-free crust
  • 1 tbsp olive oil for brushing crust edges
  • 1 cup marinara or pizza sauce or vegan pesto
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 cup vegan mozzarella or cashew cheese
  • 2 tbsp nutritional yeast adds cheesy flavor
  • 1/4 cup vegan cream cheese optional, for extra creaminess
  • 8 oz cremini mushrooms sliced (or baby bella)
  • 1 red bell pepper sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup artichoke hearts quartered
  • 1/4 cup black olives sliced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1/4 cup fresh basil leaves plus more for serving
  • 1 tsp miso paste optional, mix into sauce for umami
  • balsamic glaze optional, for drizzling after baking
  • salt to taste
  • black pepper to taste

Instructions

  • If using a pizza stone, place it in the oven and preheat to 450°F (230°C) for at least 30 minutes. If using a baking sheet, preheat the oven to 450°F (230°C) and preheat the sheet for 15 minutes if you want a crisper bottom.
  • On a lightly floured surface, stretch or roll the dough into a 12-inch round (about 1/4-inch thick). Transfer to parchment paper on a pizza peel or an inverted baking sheet.
  • Brush the outer edge of the dough with olive oil to help it brown.
  • Stir the minced garlic and dried oregano into the sauce (and miso paste, if using). Spread 3–4 tablespoons sauce over the dough, leaving a 1/2-inch border.
  • Sprinkle vegan mozzarella evenly over the sauce. Dot with vegan cream cheese (if using) and sprinkle nutritional yeast over the top.
  • Add toppings: scatter mushrooms, bell pepper, red onion, sun-dried tomatoes, artichokes, and olives evenly. Season lightly with salt and pepper. Finish with thyme and rosemary.
  • Bake on the middle rack for 12–15 minutes, until the crust is golden and crisp and the toppings are tender. (If the edges brown too quickly, loosely cover the rim with strips of foil for the last few minutes.)
  • Cool 2 minutes, then top with fresh basil. Slice into 8 pieces and serve. Drizzle with balsamic glaze if desired.

Notes

Don’t overload toppings: Keep total toppings around 1–1½ cups for the crispest crust.
Room-temp dough: Let dough sit out about 30 minutes before stretching so it’s easier to shape.
Reheating: Reheat slices in a dry skillet over medium heat for the crispiest bottom.
Make it yours: Swap in zucchini, roasted peppers, or extra artichokes—just avoid watery veggies unless pre-roasted.

Nutrition

Calories: 310kcal | Protein: 10g | Saturated Fat: 3g | Sodium: 720mg