Vegan Mushroom Garlic Pizza
A crisp-edged pizza topped with golden, thyme-scented cremini mushrooms, a generous brush of gently cooked garlic oil, and melty vegan mozzarella. Savory, deeply garlicky, and fully plant-based.
- Prep
- 20 min
- Cook
- 24 min
- Wait
- 51 min
- Total
- 1 hr 35 min
- Makes
- 1 large 13–14-inch (33–35 cm) pizza (8 slices)
Steps
Before you start
- Take the dough out of the fridge at least 45 minutes before baking so it relaxes and stretches without snapping back. Check the label: some store-bought doughs contain honey, milk or egg.
- Put a pizza stone, baking steel or an upside-down heavy rimless baking sheet on the middle oven rack before you preheat, so it gets fully hot.
- Slice the mushrooms and garlic before you turn on the stove; the garlic cooks in under 2 minutes and burns easily.
- Shred or measure the vegan mozzarella and strip the thyme leaves before you start.
Preheat oven and stoneOven 475°F / 245°C
- Place a pizza stone, baking steel or upside-down heavy baking sheet on the middle rack.
- Preheat the oven to 475°F (245°C) and let it heat for a full 45 minutes.
- Leave the dough covered on the counter to come to room temperature meanwhile.
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Ready when: Oven reads 475°F (245°C) and has held it for at least 45 minutes
Tip: A surface that hasn't fully heated gives a pale, floppy base.
Cook the garlic oil
- In a 12-inch skillet, combine 3 tbsp (45 ml) extra-virgin olive oil and the minced garlic.
- Set over low heat and stir constantly for 1½–2 minutes, until the garlic smells sweet and looks pale blond with tiny bubbles.
- Scrape everything into a small bowl and wipe the skillet with a paper towel.
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Ready when: Garlic is fragrant and pale blond, not brown
Tip: Pull the pan off the heat the moment the garlic starts to color; browned garlic turns bitter on the pizza.
Brown the mushrooms
- Return the skillet to medium-high heat and add 1 tbsp (15 ml) olive oil.
- Add the sliced mushrooms in a single crowded layer and leave them untouched for 2 minutes, then stir.
- Cook 7–8 more minutes, stirring every minute or so, until they release their liquid, the liquid evaporates, and the slices are golden brown at the edges.
- Stir in ½ tbsp of the thyme, the salt and the pepper, then remove from the heat.
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Ready when: Pan is dry, mushrooms are golden brown and shrunken to about half their size
Tip: Don't salt until the end; early salt draws out water and makes the mushrooms steam instead of brown.
Cool and shape dough
- Spread the mushrooms on a plate to cool for about 5 minutes so they don't melt the cheese early.
- Meanwhile, dust the parchment with cornmeal.
- On a lightly floured counter, press the dough from the center outward into a flat disc, then stretch it with your knuckles and hands into a 13–14-inch (33–35 cm) round, leaving the outer 1 inch (2.5 cm) slightly thicker.
- Lay it on the parchment.
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Ready when: Dough is an even round, thin in the middle with a thicker rim, and not tearing
Tip: If the dough springs back, cover it and let it rest 5 minutes, then stretch again.
Top the pizza
- Brush or spoon the garlic oil and garlic over the dough, leaving the 1-inch rim bare; reserve about 1 tsp of the oil for finishing if you like.
- Scatter half of the vegan mozzarella over the oil, arrange the mushrooms evenly on top, then finish with the remaining cheese.
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Ready when: Toppings cover the center in an even layer with a clear rim
Tip: Work quickly; a topped raw dough left sitting will stick to the peel.
Bake the pizzaOven 475°F / 245°C
- Slide the pizza, parchment and all, onto the hot stone or sheet in the 475°F (245°C) oven.
- Bake 10–13 minutes, until the rim is deep golden brown, the cheese is melted and bubbling, and the underside is crisp when you lift an edge with tongs.
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Ready when: Rim is deep golden, cheese is bubbling with a few browned spots, base is firm and crisp
Tip: Rotate the pizza halfway if your oven bakes unevenly. Some vegan cheeses melt slowly, so rely on color rather than the clock.
Rest, garnish, slice
- Transfer the pizza to a cutting board and let it rest 3 minutes so the cheese sets.
- Sprinkle with the remaining ½ tbsp thyme and red pepper flakes if using, then cut into 8 slices and serve hot.
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Ready when: Cheese no longer runs when the pizza is nudged
Good to know
Tips
- Brown the mushrooms in a single, crowded-but-not-stacked layer and let the pan go dry; wet mushrooms make a soggy pizza.
- Keep the garlic oil to low heat and a short cook; the garlic will cook a little more in the oven.
- Launch the pizza on parchment for no-stick transfer; the paper may darken at the edges, which is normal.
- A squeeze of lemon (about 1 tsp) over the finished pizza brightens the earthy mushrooms.
Make ahead
The garlic oil and cooked mushrooms can be made up to 2 days ahead; cover and refrigerate, and bring to room temperature before topping. Gently warm the garlic oil for 10 seconds in the microwave if it has solidified.
Storage & reheating
Room temperature: up to 2 hours. Fridge: up to 3 days in an airtight container with parchment between slices. Freezer: up to 2 months, wrapped individually. Reheat slices on a dry skillet over medium-low heat, covered, for 4–5 minutes, or in a 400°F (200°C) oven for 8–10 minutes until the base is crisp and the cheese is hot.
Substitutions
- cremini (baby bella) mushrooms → Shiitake, oyster or white button mushrooms. Remove tough shiitake stems; cook times stay about the same.
- vegan mozzarella shreds → Cashew-based vegan mozzarella or a thin layer of cashew ricotta. Dollop ricotta in spoonfuls; it won't melt like shreds but tastes rich.
- fresh thyme leaves → Fresh rosemary (1 tsp, finely chopped) or 1 tsp dried thyme. Use dried thyme only in the mushrooms, not as a garnish.
- vegan pizza dough → Store-bought vegan naan or a par-baked crust. Bake 6–8 minutes only, until the cheese melts.
