Dairy-Free Mushroom Pizza
Indulge in the irresistible flavors of our Dairy-Free Mushroom Pizza, a plant-based twist on the classic comfort food that’s perfect for vegans and dairy-free diners alike. This recipe showcases a medley of button and cremini mushrooms sautéed with garlic and fresh thyme, delivering an earthy richness that’s complemented by tangy tomato sauce and the creamy goodness of dairy-free mozzarella shreds. Nutritional yeast adds a cheesy umami boost, while a crisp, golden crust makes every bite a delight. With vibrant basil leaves as the finishing touch, this homemade pizza is ready in just 40 minutes and serves as an ideal weeknight dinner or crowd-pleasing appetizer. Perfectly suited for anyone seeking a wholesome, dairy-free alternative, the Dairy-Free Mushroom Pizza is sure to become a favorite in your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 store-bought or homemade Pizza dough
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 200 grams Button mushrooms, sliced
- 100 grams Cremini mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 3 tablespoons Nutritional yeast
- 100 grams Dairy-free mozzarella shreds
- 0.5 cup Tomato sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 10 pieces Fresh basil leaves
Instructions
Preheat your oven to 475°F (245°C) and position a rack in the lower third of the oven.
Roll out the pizza dough on a lightly floured surface to your desired thickness and shape it to fit your baking tray or pizza stone.
Brush the olive oil evenly over the surface of the rolled-out pizza dough.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced button and cremini mushrooms to the skillet. Cook for about 5-7 minutes until they release their moisture and become golden brown.
Stir in the fresh thyme leaves, salt, and black pepper. Remove the skillet from heat and set aside.
Spread the tomato sauce evenly over the pizza dough, leaving a small border for the crust.
Sprinkle the nutritional yeast over the tomato sauce to add a cheesy flavor.
Distribute the sautéed mushrooms evenly over the sauced pizza dough.
Sprinkle the dairy-free mozzarella shreds over the top of the mushrooms.
Transfer the pizza to the oven and bake for about 12-15 minutes, or until the crust is golden brown and the cheese is melted.
Remove the pizza from the oven and let it cool slightly before cutting.
Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 8.8 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 783 mg | 60% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
