mushroom medley pizza

You seriously need to try this mushroom medley pizza! If you’re new to our recipes or haven’t been following us on Instagram, you may be unaware of our mushroom obsession. They are an absolute staple for us! If you open our fridge at any given time, there’s a 99% chance there will be mushrooms inside.

Mushrooms are great for vegan cooking because they have a dense, meaty texture. Not only do they give dishes more of a “bite” but mushrooms are also one of the few non animal sources of vitamin D.

Studies show that while mushrooms are a great low calorie source of nutrients they also have benefits for the brain – who can say no to that? We use mushrooms for all types of dishes but we find they work exceptionally well on pizza!

For this recipe we used 4 different types of mushrooms. We cooked them in a garlic butter sauce and loaded it with other fresh delicious toppings including shishito peppers, arugula and fresh raw macadamia nuts. The macadamia nuts added the perfect crunch! This recipe was so fun to make and tasted incredible. Be sure to tag us on Instagram if you decide to recreate this mushroom medley pizza! Enjoy.


Recipe by plantbasedrelationshipCourse: DinnerCuisine: Vegan, ItalianDifficulty: Easy

2 pizzas

Prep time


Cooking time




  • 100g oyster mushrooms

  • 100g enoki mushrooms

  • 100g shitake mushrooms

  • 100g cremini mushrooms

  • 2 tbsp avocado oil

  • 1 tsp chilli oil

  • 4 cloves garlic

  • 4-5 shishito peppers or mild hot chilli peppers

  • 2 tbsp chopped sun-dried tomatoes

  • 1 cup fresh arugula

  • 2 tbsp chopped raw macadamia nuts

  • ¾ cup vegan mozzarella shreds

  • 1 bag of pre made pizza dough, we find ours at Zehrs

  • 2 tbsp balsamic glaze or balsamic vinaigrette

  • ¼ cup


  • Preheat a large skillet on medium heat and add 2 tbsp of avocado oil. Chop mushrooms, remove all stems and wash. Slice peppers and remove all stems and seeds. roughly chop sun-dried tomatoes. Finely dice garlic.
  • To the heated skillet, add cremini mushrooms, oyster mushrooms, shiitake mushrooms and sliced shishito peppers. Fry for 5 minutes or until mushrooms soften. Add diced garlic and lower heat. Sprinkle flour on a clean work surface and roll our your dough. Place floured dough on a clean oven pan.
  • Drizzle chilli oil overtop of the pizza dough. Use spoon to make sure it’s evenly spread out over the dough. Scoop a generous amount of the mushroom medley mix onto your dough and spread out. Top with chopped sun-dried tomatoes followed by vegan mozzarella shreds. Pro tip: by putting your cheese on last, it really helps keep your toppings from falling off!
  • Bake pizza at 450 for 10 minutes. While you wait, place chopped enoki mushrooms in a bowl and pour half of the balsamic glaze over them. Use hands to toss. Remove pizza from oven, drizzle balsamic enoki mushrooms overtop of pizza along with chopped macadamia nuts. Bake for an additional 5-7 minutes or until crispy crust is achieved. Let pizza cool for 5 minutes then top with fresh arugula and additional balsamic drizzle. Serve and enjoy.


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