Vegan Mushroom Pizza with Bread Machine Pizza Dough

Vegan Mushroom Pizza is completely homemade with fabulous toppings. The bread machine pizza dough couldn’t be easier and you can freeze it too.

Pizza has evolved into an American obsession. An absolute fun and tasty obsession.

Recipes range from the basic child’s pizza to one with every option imaginable. And … they are still coming.

It turns out that I figured out how to mix and match the flavors of Asia and Mexico for a sublime pizza.

The Shiitake mushroom is native to Asia and the baby Shiitake is tender and spicy where you can even eat the stems. Nothing goes to waste.

I had a blast playing with these pizza ingredients and ended up making the complete recipe which turns out to be two pizzas.

Since it is just Ed and I living in our house guess what I had for breakfast. Baby Shiitake Mushroom Pizza leftovers were fantastic!

🧾 Ingredients

For the dough:

• Maple syrup is added as just a tough for the dough instead of sugar.
• Coconut oil is used in the dough and rubbed on the outside to keep the dough from drying out while rising.
• Salt is the perfect understated seasoning.
• Bread flour is the basis for the dough.
• Yeast works as a leavening agent.

Pizza toppings:

• Pizza sauce is store-bought for this recipe and I like them all.
• Dairy-free mozzarella cheese adds that melty texture on the top of the baked pizza.
• Baby Shiitake mushrooms are a fancy mushroom but you can use any that you can get your hands on.
• Black beans are creamy and mild with no hard outer covering.
• Roma tomatoes have a rich flavor and are perfect as a pizza topping.
• Favorite greens for sprinkling after baking, for example, baby spinach, wild leek tops (that is what I used), or romaine.

🔪 Instructions

• This recipe will make two pizzas on two 9″ x 13″ baking sheets.
• You can make the dough by hand or in a bread machine with this recipe.

🍕 Bread machine pizza dough

• Place the ingredients, in order as listed below, into the bread machines bread pan. If the pan has a paddle – make sure it is already in the pan.
• 1 1/2 cups water
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil (olive oil is good too)
• 1 1/2 teaspoon salt
• 4 1/4 cups bread flour
• 2 teaspoons yeast
• Place the bread pan into the bread machine so that it is positioned correctly and then plug into the outlet.
• Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.
• You can saute the mushrooms while the bread machine is working.
• Heat the oil in a saute pan over medium-high heat. Saute the mushrooms for about 15 minutes and then set aside until needed.
• When the bread machine has finished remove the pan and scoop out the dough with your fingers onto a lightly floured surface.
• Invert a large bowl over the dough and let rest for 10 minutes.

To finish the pizza

• Divide the dough in half. Set one aside and keep covered with the bowl until you get to it.
• You can also freeze the dough round at this point. make one or two pizzas.
• Spread a bit of oil on one or two pans and lightly sprinkle with cornmeal.
• Pick up one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.
• Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozzarella cheese. Sprinkle on the black beans and sauteed mushrooms. Spread around some of the diced tomatoes.
• Bake at 425° for 20 minutes.
• Repeat with the remaining dough for a second pizza.

🍄 How do you clean mushrooms

Don’t soak the mushrooms as they will act as a sponge and soak up water.

You can wash off the mushrooms in water but just rinse a handful at a time and pat them dry. Don’t let them soak.

This is also why mushrooms are so good when sauteed in oils, or balsamic vinegar or other mixes. They pick up the flavors so well.

If you take a photo of your mushroom pizza I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Vegan Mushroom Pizza

Ginny McMeans

5 from 4 votes

Vegan Mushroom Pizza is completely homemade with fabulous toppings. The bread machine pizza dough couldn’t be easier and you can freeze it too.

Print Recipe Pin Recipe Save

Prep Time 1 hour hr 45 minutes mins

Cook Time 20 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings 14 Slices

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Ingredients

  

1x2x3x

For the dough:

• 1 1/2 cups water
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil – olive oil is good too
• 1 1/2 teaspoons salt
• 4 1/4 cups bread flour
• 2 teaspoons yeast

Pizza toppings:

• 1 cup pizza sauce
• 1/2 cup dairy free mozzarella cheese – I like to process mine into very small pieces
• 1 pound baby Shiitake mushrooms – cleaned and sliced
• 1 tablespoon coconut oil
• 1 cup black beans – drained and rinsed
• 2-3 Roma tomatoes – diced small (you can use canned tomatoes)
• favorite greens for sprinkling after baking – baby spinach, wild leek tops (that is what I used), romaine – chopped small

Instructions

 

• This will make two pizzas on two 9″ x 13″ baking sheets.
• Place the ingredients into the bread machines bread pan in order as listed below. If the pan has a paddle – make sure it is already in the pan.
• 1 1/2 cups water
• 1 tablespoon maple syrup
• 2 tablespoons coconut oil (olive oil is good too)
• 1 1/2 teaspoon salt
• 4 1/4 cups bread flour
• 2 teaspoons yeast
• Firmly place the bread pan into the bread machine. Plug into the outlet.
• Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.
• While the pizza dough is working heath the oil in a saute pan over medium high heat.
• Saute the mushrooms for about 15 minutes and then set aside until needed.
• When the dough has finished remove the pan and scoop out the dough with your fingers onto a lightly floured surface.
• Invert a large bowl over the dough and let rest for 10 minutes.
• Divide the dough in half. Set one aside and keep covered with the bowl until you get to it. Spread a bit of coil on two pans and lightly sprinkle with cornmeal.
• Pick up the one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.
• Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozarella cheese. Sprinkle on the black beans and sauteed baby shiitake mushrooms. Spread around some of the diced tomatoes.
• Bake at 425° for 20 minutes.
• Repeat with the remaining dough for a second pizza or wrap the dough tightly and place in a freezer bag for future use.

Notes

The homemade pizza dough freezer really well.

 

Nutrition

Serving:1Slice, Calories:210kcal, Carbohydrates:34g, Protein:8g, Fat:5g, Saturated Fat:3g, Sodium:286mg, Potassium:280mg, Fiber:3g, Sugar:2g, Vitamin A:150IU, Vitamin C:3mg, Calcium:17mg, Iron:1mg

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