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91% would make again

Vegan Mushroom, Pepper, & Olive Pizza

Tasty Team


for 4 servings

Mushroom Walnut Mixture

  • ½ cup raw walnut (50 g)
  • 10 oz cremini mushroom (300 g), sliced
  • 1 tablespoon olive oil
  • ⅓ cup yellow onion (50 g), finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons low sodium soy sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon fennel seeds
  • kosher salt, to taste
  • pepper, to taste
  • 1 lb pizza dough (455 g)
  • ⅓ cup marinara sauce (85 g)
  • ½ cup shredded vegan mozzarella cheese (50 g)
  • ¼ cup black olive (45 g), sliced
  • ½ red bell pepper, sliced

Nutrition Info

    Calories 538
    Fat 26g
    Carbs 66g
    Fiber 4g
    Sugar 6g
    Protein 12g

Estimated values based on one serving size.


  1. Preheat the oven to 425°F (220°C).
  2. In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
  3. Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
  4. Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
  5. Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
  6. Bake for 14-16 minute, until the crust is lightly golden around the edges.
  7. Cut into 8 slices and serve.
  8. Enjoy!

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