I’m excited to share my Vegan Caramelized Mushroom Pizza as one of my favorite Gourmet Vegan Recipes, featuring deeply caramelized mushrooms and a surprising balsamic drizzle.

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I never expected mushrooms on a slice could be so dramatic. My Vegan Caramelized Mushroom Pizza turned out smokey, salty and oddly elegant, the cremini mushrooms carrying most of the weight while a hand stretched pizza dough keeps everything grounded.

Ive baked things for a living so I know when something crosses from casual to restaurant level and this one feels like it belongs in Vegan Gourmet Meals, while still shouting Pizza Vegan down the block. There is a tang and a melt that makes you want a second slice before the first is gone, and yeah I admit I did.

Ingredients

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Mushrooms: they’re meaty and umami rich, low calorie, some fiber, little protein.
Onion: sweet when caramelized, adds carbs and fiber, antioxidants, really flavorful.
Garlic: punchy, small calories, adds aromatic depth, contains sulfur compounds, may aid immunity.
Olive oil: heart healthy mostly monounsaturated fat, adds richness and helps browning.
Balsamic: sweet and tangy, low calorie, brightens flavors, gives pleasant acidity and depth.
Vegan mozzarella: melty and creamy, adds fat and texture, often lower protein than dairy.
Arugula: peppery, adds fresh greens, low calorie, vitamins A K and folate, nice contrast.

Ingredient Quantities

1 lb (about 450 g) pizza dough, store bought or homemade

3 1/2 cups (450 g) all purpose flour (if making dough)

1 1/4 cups (300 ml) warm water (for dough)

1 tbsp instant yeast (for dough)

1 tsp sugar (for dough)

1 tsp fine salt (for dough)

2 tbsp olive oil (for dough and cooking)

12 oz (340 g) cremini mushrooms, sliced, you can mix shiitake if you want

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

2 tbsp vegan butter or extra olive oil for caramelizing

1 tsp brown sugar (helps with caramelization)

1 tbsp tamari or soy sauce

1 tbsp balsamic vinegar

1 tsp fresh thyme leaves, roughly chopped (or 1/2 tsp dried)

Salt and freshly ground black pepper, to taste

8 oz (225 g) shredded vegan mozzarella style cheese

2 tbsp grated vegan parmesan, optional but tasty

1 tbsp olive oil for brushing crust

1 tsp red pepper flakes, optional

1 to 2 tbsp cornmeal or semolina for dusting the peel or pan

Handful fresh arugula or baby spinach for finishing, optional

How to Make this

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1. If making dough: stir 3 1/2 cups flour, 1 tsp salt and 1 tsp sugar in a bowl, whisk 1 tbsp instant yeast into 1 1/4 cups warm water, pour into flour with 2 tbsp olive oil, mix then knead ~8-10 minutes until smooth; let rise in a greased bowl until doubled, about 1-
1.5 hours. If using store bought dough just bring it to room temp while you caramelize the veg.

2. Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside for at least 30 minutes. Dust your peel or pan with 1-2 tbsp cornmeal or semolina so the pizza won’t stick.

3. Caramelize the onions and mushrooms: heat 2 tbsp vegan butter or olive oil in a large skillet over medium low, add the thinly sliced onion and 1 tsp brown sugar and a pinch of salt, cook slowly 12-15 minutes until soft and golden. Add 12 oz sliced cremini (and shiitake if using), turn heat up to medium, don’t overcrowd the pan or they’ll steam, let them brown and get sticky.

4. When mushrooms have color add 1 tbsp tamari or soy sauce, 1 tbsp balsamic vinegar, 3 minced garlic cloves and 1 tsp chopped fresh thyme (or 1/2 tsp dried), cook 1-2 more minutes so the garlic wakes up but doesn’t burn. Season with salt and lots of black pepper. Taste, adjust.

5. Shape the dough: punch down risen dough, on a lightly floured surface stretch or roll to about a 12 inch circle, leaving a slightly thicker rim. If dough resists, let it rest 5 minutes and try again.

6. Brush the rim with 1 tbsp olive oil, sprinkle a thin layer of the 8 oz shredded vegan mozzarella over the base so it melts and helps toppings stick, spread the mushroom and onion mix evenly over the cheese.

7. Scatter 2 tbsp grated vegan parmesan if using and sprinkle 1 tsp red pepper flakes if you want heat. Transfer the pizza to the preheated stone or baking sheet (use a peel or a turned-over baking sheet if you don’t have a peel).

8. Bake 10-12 minutes until the crust is deeply golden and the vegan cheese is melted and a little blistered. If you like extra char, carefully broil 1 minute at the end but watch it like a hawk.

9. Remove pizza, let rest 2-3 minutes so the toppings set, top with a handful of fresh arugula or baby spinach, slice and serve. Tip: for crunchier bottom, slide pizza onto a hot steel or preheated cast iron for finishing.

Equipment Needed

1. Large mixing bowl (for dough mixing and proofing)
2. Measuring cups and spoons plus a kitchen scale if you want grams for accuracy
3. Whisk for the yeast and a sturdy wooden spoon or silicone spatula for mixing
4. Large skillet (12 inch or similar) for caramelizing onions and mushrooms, plus a spatula or tongs
5. Pizza stone or inverted baking sheet preheated at 500F (260C) for 30+ minutes
6. Pizza peel or spare inverted baking sheet to transfer the pizza, dust with cornmeal or semolina, dont skip it
7. Rolling pin or your hands and a bench scraper for shaping and handling the dough
8. Oven mitts and a pizza cutter or sharp knife for slicing

FAQ

Q: Can I use store bought dough instead of making my own?

A: Yes, totally. Let store bought dough sit at room temp for 30 to 60 minutes so it relaxes, dust the peel or pan with cornmeal, and stretch gently with your hands instead of rolling if you can. It will bake up much better that way.

Q: How do I get the mushrooms nicely caramelized without steaming them?

A: Don’t overcrowd the pan. Cook mushrooms on medium high heat in batches so they brown, not steam. Give them a minute or two without stirring so they can form color, then add the brown sugar, tamari and balsamic near the end to boost caramelization.

Q: What oven temp and baking time should I use?

A: Preheat the oven with a pizza stone or steel for at least 45 minutes to 1 hour at 475 to 500 F. Bake the pizza 10 to 12 minutes on the stone, or until the crust is golden and cheese is melty. If you like extra char, broil for 30 to 60 seconds while watching closely.

Q: My vegan cheese doesn’t melt well. Any fixes?

A: Try a higher quality melting style vegan mozzarella and shred it fine. A light brush of olive oil on the crust under the cheese helps, and baking very hot is key. For extra creaminess mix a little vegan parmesan or a spoon of cashew cream into the shredded cheese.

Q: Can I make this gluten free?

A: Yes use a gluten free pizza dough that you trust. GF doughs often need slightly less topping weight and sometimes a short blind bake of the crust for 4 to 6 minutes so it holds up once you add the mushrooms.

Q: How do I store and reheat leftovers?

A: Keep leftovers in the fridge up to 3 days. Reheat in a 375 F oven on a tray until hot and the crust is crisp, about 8 to 12 minutes. You can freeze slices wrapped well for up to 2 months, thaw then reheat the same way.

Vegan Caramelized Mushroom Pizza Recipe Substitutions and Variations

Pizza dough: swap with store bought naan, pita, or a pre-baked thin crust pizza base. They heat faster so watch the oven, and dust the peel or pan with less cornmeal since these breads are already nonstick.
Cremini mushrooms: use white button, shiitake, oyster, or sliced baby portobello instead. They vary in water content and flavor intensity so cook a bit longer if they’re very wet.
Shredded vegan mozzarella: substitute with a cashew-based meltable cheese, shredded vegan cheddar, or thin slices of smoked tofu for a nuttier, firmer bite. Melt and flavor will change a little, but still tasty.
Balsamic vinegar: use red wine vinegar plus 1 tsp maple syrup or honey style syrup, or plain apple cider vinegar for a milder tang. Start with less and taste, you can always add more.

Pro Tips

1) Get the oven and stone or steel screaming hot and give it plenty of time to heat up. A super-hot surface is the main reason the bottom crisps instead of turning soggy, so preheat at least 30 to 45 minutes. Dust your peel with cornmeal or semolina so the pie slides, and if the dough sticks for a second pull it off, toss a little more cornmeal and try again.

2) Caramelize in stages and dont crowd the pan. Start the onions low and slow, then cook mushrooms in batches on higher heat so they brown rather than steam. Salt late, add tamari/balsamic near the end to deglaze, and toss garlic in only for the last minute so it wakes up but never burns.

3) Use the cheese smartly as a moisture barrier and keep the topping load reasonable. A thin layer of vegan mozzarella spread first helps melt and protect the crust from watery veg, but too much cheese or too many wet toppings will weigh the crust down. If your topping looks very wet, quick par-bake the crust 2 to 3 minutes before adding them.

4) Finish like a pro and handle leftovers right. If you want extra char, broil for 30 to 60 seconds but watch it the whole time, otherwise it burns fast. Let the pizza rest a few minutes before slicing so the toppings set, and reheat slices in a hot cast iron or on a steel to bring back the crisp instead of nuking them.

Vegan Caramelized Mushroom Pizza Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Vegan Caramelized Mushroom Pizza as one of my favorite Gourmet Vegan Recipes, featuring deeply caramelized mushrooms and a surprising balsamic drizzle.

Servings

servings

Calories

448

kcal

Equipment: 1. Large mixing bowl (for dough mixing and proofing)
2. Measuring cups and spoons plus a kitchen scale if you want grams for accuracy
3. Whisk for the yeast and a sturdy wooden spoon or silicone spatula for mixing
4. Large skillet (12 inch or similar) for caramelizing onions and mushrooms, plus a spatula or tongs
5. Pizza stone or inverted baking sheet preheated at 500F (260C) for 30+ minutes
6. Pizza peel or spare inverted baking sheet to transfer the pizza, dust with cornmeal or semolina, dont skip it
7. Rolling pin or your hands and a bench scraper for shaping and handling the dough
8. Oven mitts and a pizza cutter or sharp knife for slicing

Ingredients

1 lb (about 450 g) pizza dough, store bought or homemade
3 1/2 cups (450 g) all purpose flour (if making dough)
1 1/4 cups (300 ml) warm water (for dough)
1 tbsp instant yeast (for dough)
1 tsp sugar (for dough)
1 tsp fine salt (for dough)
2 tbsp olive oil (for dough and cooking)
12 oz (340 g) cremini mushrooms, sliced, you can mix shiitake if you want
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
2 tbsp vegan butter or extra olive oil for caramelizing
1 tsp brown sugar (helps with caramelization)
1 tbsp tamari or soy sauce
1 tbsp balsamic vinegar
1 tsp fresh thyme leaves, roughly chopped (or 1/2 tsp dried)
Salt and freshly ground black pepper, to taste
8 oz (225 g) shredded vegan mozzarella style cheese
2 tbsp grated vegan parmesan, optional but tasty
1 tbsp olive oil for brushing crust
1 tsp red pepper flakes, optional
1 to 2 tbsp cornmeal or semolina for dusting the peel or pan
Handful fresh arugula or baby spinach for finishing, optional

Directions

If making dough: stir 3 1/2 cups flour, 1 tsp salt and 1 tsp sugar in a bowl, whisk 1 tbsp instant yeast into 1 1/4 cups warm water, pour into flour with 2 tbsp olive oil, mix then knead ~8-10 minutes until smooth; let rise in a greased bowl until doubled, about 1-
5 hours. If using store bought dough just bring it to room temp while you caramelize the veg.
Preheat your oven to 500°F (260°C) with a pizza stone or an inverted baking sheet inside for at least 30 minutes. Dust your peel or pan with 1-2 tbsp cornmeal or semolina so the pizza won’t stick.
Caramelize the onions and mushrooms: heat 2 tbsp vegan butter or olive oil in a large skillet over medium low, add the thinly sliced onion and 1 tsp brown sugar and a pinch of salt, cook slowly 12-15 minutes until soft and golden. Add 12 oz sliced cremini (and shiitake if using), turn heat up to medium, don’t overcrowd the pan or they’ll steam, let them brown and get sticky.
When mushrooms have color add 1 tbsp tamari or soy sauce, 1 tbsp balsamic vinegar, 3 minced garlic cloves and 1 tsp chopped fresh thyme (or 1/2 tsp dried), cook 1-2 more minutes so the garlic wakes up but doesn’t burn. Season with salt and lots of black pepper. Taste, adjust.
Shape the dough: punch down risen dough, on a lightly floured surface stretch or roll to about a 12 inch circle, leaving a slightly thicker rim. If dough resists, let it rest 5 minutes and try again.
Brush the rim with 1 tbsp olive oil, sprinkle a thin layer of the 8 oz shredded vegan mozzarella over the base so it melts and helps toppings stick, spread the mushroom and onion mix evenly over the cheese.
Scatter 2 tbsp grated vegan parmesan if using and sprinkle 1 tsp red pepper flakes if you want heat. Transfer the pizza to the preheated stone or baking sheet (use a peel or a turned-over baking sheet if you don’t have a peel).
Bake 10-12 minutes until the crust is deeply golden and the vegan cheese is melted and a little blistered. If you like extra char, carefully broil 1 minute at the end but watch it like a hawk.
Remove pizza, let rest 2-3 minutes so the toppings set, top with a handful of fresh arugula or baby spinach, slice and serve. Tip: for crunchier bottom, slide pizza onto a hot steel or preheated cast iron for finishing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.