Mushroom vegan pizzas

Pizza-flavours and melted cheese, but without that heavy feeling.

Classic pizza flavours and melted cheese but without that heavy feeling.
Forget about the cauliflower or other demanding crust doughs. When you’re cravingethe pizza flavour but don’t want that heavy feeling the dough and cheese bring – these mushroom pizzas are your go-to dish!
Want to knock your mother-in-law, that one anti-vegan friend or other meat-lover off their feet? These mushroom pizzas are the perfect salty finger food for your (covid note: small) party as well as for other gatherings. Looking for something more posh? Try the home-made vegan mozzarella recipe and a thank you note is a sure thing.
In these times of social distancing and no exercise, these healthy and easy little treats will take good care of your figure as well. Who would’ve thought pizzas could be this light?
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  • 4 large-sized mushrooms stems removed
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black ground pepper

Black olives filling

  • 2 tablespoons tomato sauce
  • 1.8 dl black olives pitted and mashed
  • ½ tablespoon green chili sliced
  • 2 tablespoons shredded vegan mozzarella
  • ½ teaspoon dried oregano

Pesto and cherry tomatoes filling

  • 2 tablespoons pesto sauce
  • 1.2 dl cherry tomatoes chopped
  • ½ garlic clove finely chopped
  • 2 tablespoons shredded vegan mozzarella
  • ½ teaspoon dried oregano

Vegan Mozzarella

  • 2.4 dl raw cashews
  • 0.6 dl plain unsweetened soy yogurt
  • 1 1/2 tablespoons lemon juice
  • 1.2 dl unsweetened plain almond milk
  • 1/2 teaspoon sea salt
  • 2 1/2 tablespoons nutritional yeast
  • 4 tablespoons tapioca starch


You can use either white mushrooms or Portobello mushrooms.
You can substitute vegan cheese with a teaspoon nutritional yeast per each mushroom, which will
give you a cheesy flavor.
You can also substitute store-bought vegan mozzarella with home-made vegan mozzarella,
following the vegan mozzarella recipe.


  • Preheat oven to 200ºC/400°F.
  • Cover a baking tray with parchment paper.
  • Remove stems from mushrooms.
  • Place mushrooms in a large bowl, then pour in olive oil, salt, and ground black pepper.
  • Toss until slightly greased.
  • Place the mushrooms on the baking tray and bake for 15 minutes.
  • Meanwhile, prepare the fillings.
  • In a medium bowl, combine pesto sauce, chopped garlic, and chopped cherry tomatoes. Set aside.
  • In another medium bowl, mix together mashed black olives, sliced green chili, and tomato sauce.
  • Fill the half-baked mushrooms with the fillings, 2 per each flavor.
  • Top each mushroom with vegan mozzarella.
  • Grill for 8-10 minutes.
  • Garnish with dried oregano and basil leaves.

Making the vegan mozzarella:

  • Soak cashews in hot water for 2-3 hours. Drain thoroughly.
  • Place cashews in a high-speed blender, along with soy yogurt, lemon juice, almond milk, salt, nutritional yeast, and tapioca starch.
  • Blend until smooth.
  • Transfer to a small saucepan, heat over low heat, and whisk. It should start to thicken and then come together in a ball-like shape.
  • Let it cool down and use as regular mozzarella cheese.

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