Craving a restaurant-style vegan pizza? Look no further!
This recipe combines a homemade, crispy pizza dough, rich tomato sauce, savory oyster mushrooms, and the perfect sprinkle of vegan parmesan cheese.
The result? A delicious pizza that rivals the best pizzerias. Get ready to impress your family and friends with this irresistible vegan treat.
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Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 1/4 cups warm water (110°F)
- 2 tbsp olive oil
For the Toppings:
- 1 cup vegan pizza tomato sauce
- 1 cup sliced oyster mushrooms
- 1/2 cup vegan parmesan cheese
- 1 cup shredded vegan mozzarella cheese (shredded chedar or gauda work well too)
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
Prepare the Dough
Combine warm water, sugar, and yeast in a small bowl. Stir until the yeast dissolves and let it sit for 5–10 minutes until frothy. In a large mixing bowl, mix flour and salt. Gradually add the yeast mixture and olive oil. Mix until a dough forms.
Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1–2 hours in a warm spot. The dough should double in size.
Prepare the Toppings
While the dough rises, heat olive oil in a skillet over medium heat. Sauté the sliced oyster mushrooms for 5 minutes until they’re golden and tender. Set aside.
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat. Gather your pizza tomato sauce, vegan parmesan cheese, and shredded mozzarella.
Shape the Dough
Once the dough has risen, punch it down to release air. Divide it into two equal portions for two medium pizzas or keep it whole for one large pizza. On a floured surface, roll out the dough into your desired shape. Keep the edges slightly thicker for a classic crust.
Assemble the Pizza
Remove the preheated pizza stone or baking sheet from the oven. Sprinkle it lightly with flour or cornmeal to prevent sticking.
Transfer the rolled-out dough onto the stone or sheet. Quickly spread a thin layer of pizza sauce over the surface, leaving the edges untouched.
Evenly distribute the sautéed oyster mushrooms, followed by shredded vegan mozzarella and a generous sprinkle of vegan parmesan. Add a touch of dried oregano and crushed red pepper flakes for an extra kick.
Bake to Perfection
Place the pizza in the oven and bake for 10–12 minutes. Rotate halfway through to ensure even cooking. The crust should be golden and crispy, and the cheese should melt beautifully. Once done, remove from the oven and let it cool for 2–3 minutes.
Garnish and Serve
Top your pizza with fresh basil leaves for a burst of flavor and color. Slice into triangles, serve hot, and enjoy the restaurant-style goodness!
Notes and Tips
- Customizing the Dough: For a healthier twist, substitute half the all-purpose flour with whole wheat flour. You may need to adjust the water slightly.
- Make it Gluten-Free: Use a gluten-free pizza dough mix or substitute with almond or oat flour for a crispy base.
- Experiment with Toppings: Add roasted red peppers, caramelized onions, or vegan sausage crumbles for variety.
- Storage: Store leftover pizza in an airtight container in the refrigerator for up to three days. Reheat in a 375°F oven for 5–7 minutes to retain crispiness.
Meta Description
Create a restaurant-style vegan pizza with homemade dough, savory oyster mushrooms, and melty vegan cheese — perfect for your next pizza night!
