This Mushroom Pizza recipe is so hearty, satisfying, and delicious. Made with scratch-made pizza dough, homemade tomato sauce, fresh button mushrooms, and shredded mozzarella cheese, this vegetarian pizza is perfect for pizza night. Plus, it's ready in just 30 minutes, easily customizable, and make-ahead friendly.
Looking for a delicious and easy-to-make vegetarian pizza? Look no further than this mouthwatering mushroom pizza recipe!
This homemade mushroom pizza is one of my favorite pizza recipes. Made on a preheated pizza stone, this tasty pizza is ready in just 30 minutes. Plus, it's perfect for making ahead and reheating for a quick and satisfying meal.
Whether you're an experienced home cook or a beginner looking to impress your family and friends, this mushroom pizza recipe is sure to become a new staple in your household. So, get ready to wow everyone on pizza night with this easy and flavorful pizza recipe!
>> Make it a meal! Pair this pizza recipe with this light and refreshing Spinach Caprese Salad.
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Why You'll Love This Recipe
- Homemade- Nothing is better than making pizza from scratch at home. Add this mushroom pizza recipe to your pizza night rotation.
- Vegetarian- Mushroom pizza is the perfect recipe for vegetarian pizza lovers. Mushrooms on pizza are meaty and hearty enough to satisfy.
- Ready in 30 Minutes- Once the oven and pizza stone have fully preheated, this mushroom pizza recipe only takes 30 minutes to make.
- Customizable- This basic mushroom pizza recipe is a great jumping-off point for those who want to get more creative. Add fresh herbs, goat cheese, roasted garlic, or a drizzle of balsamic glaze. The possibilities are endless!
- Make-Ahead Friendly- Both the pizza dough and the tomato sauce can be made in advance, making this pizza with mushrooms great for a busy weeknight dinner.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Mushrooms- I like to use either button mushrooms or baby bella mushrooms, depending on what I can find at the grocery store. Use your favorite mushroom or a variety.
- Pizza Dough- Fresh homemade pizza dough is best, but fresh store-bought pizza dough works as well. Need a good pizza dough recipe? Try my Sourdough Discard Pizza Dough or my 72-Hour Pizza Dough recipe.
- Tomato Sauce- I typically use my favorite homemade marinara sauce recipe to make pizza. Using homemade tomato sauce tastes so much fresher than store-bought sauce.
- Mozzarella Cheese- For the freshest-tasting cheese that melts well on pizza, I recommend buying a block of low-moisture mozzarella cheese and shredding it yourself at home.
- Olive Oil- Just a small amount of oil is needed to cook the mushrooms.
- Seasonings- Garlic powder, salt, and black pepper add flavor to the mushrooms.
Here are some notes on any special equipment I used to make this recipe.
- Pizza Stone- A good pizza stone is a game-changer for making pizza at home. The stone gets super hot when preheated in a 550°F oven, which leads to a crispy pizza crust. I love my Pampered Chef Pizza Stone.
- Pizza Peel- Pizza peels are incredibly helpful for transferring your homemade pizza to the oven. I use a bamboo pizza peel, but metal ones work great too.
Step by Step Instructions
Here is how to make this mushroom pizza recipe.
Step 1: Preheat the pizza stone. Preheat the oven to 550°F with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.
Step 2: Cook the mushrooms. Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-8 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.
Step 3: Stretch the dough. Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.
Step 4: Add the toppings. Spread the pizza sauce evenly over the surface of the dough, leaving about ½-inch of space around the border for the pizza crust. Then, sprinkle the mozzarella cheese evenly over the top of the tomato sauce. Make sure you spread the cheese all the way out toward the edge of the dough, completely covering the tomato sauce. Finally, evenly distribute the cooked mushrooms on top of the pizza.
Step 5. Cook the pizza. Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Cook for 8-10 minutes or until the cheese is bubbly and the crust has turned golden brown. Transfer the pizza to a cooling rack and allow it to cool for 5 minutes before cutting it into slices. Serve immediately.
Tips for Success
- Homemade ingredients are best. Making pizza at home is all about the ingredients. And taking the time to make your own pizza dough and tomato sauce from scratch makes a huge difference in terms of quality and flavor.
- Slice mushrooms thin. The thinner you slice the mushrooms, the quicker they release their liquid and cook.
- Don't use a rolling pin. Gently stretch the pizza dough out by hand to keep some of the air bubbles trapped inside.
- Grate your own cheese. Freshly grated cheese tastes and melts better than pre-shredded cheese because it doesn't contain anti-caking agents. Plus, it's often cheaper ounce for ounce. It takes a few extra minutes, but it's totally worth it.
- Bake your pizza right away. Bake your pizza as soon as you've finished assembling it. Letting the toppings sit for too long will result in soggy pizza dough.
Oh-No! No Pizza Stone at Home? Use an upside-down baking sheet instead. Place the baking sheet upside down on the oven rack and preheat it to 550°F just like you would with a pizza stone.
Substitutions and Variations
Here are a few ways you can try customizing this mushroom pizza recipe to fit your diet and taste preferences.
- Button Mushrooms- The recipe calls for button mushrooms, but feel free to use any type of mushroom you prefer. Cremini mushrooms, portobello mushrooms, and shiitake mushrooms are all great choices.
- Pizza Dough- For a lower-carb option, make mushroom pizza on a cauliflower crust instead.
- Tomato Sauce- Try a creamy white sauce (like the one in this Parmesan Garlic Pizza recipe) or basil pesto in place of the tomato sauce for a fun and delicious twist.
- Mozzarella Cheese- Use shredded provolone or ricotta cheese instead of mozzarella cheese. For a dairy-free alternative, look for shredded vegan mozzarella cheese.
- Olive Oil- Swap the olive oil for butter or any neutral-flavored oil you typically use.
Quick Tip: Looking to get creative with your mushroom pizza? Learn all about the Best Mushrooms for Pizza and the different ingredients you can pair them with.
- Gluten-Free- Swap the pizza dough with your favorite gluten-free pizza dough.
- Dairy-Free- Use dairy-free mozzarella cheese to make this recipe dairy-free and vegan.
- Herbed- Add fresh or dried herbs as pizza toppings. Try oregano, basil, and thyme.
- Spicy- A few shakes of red pepper flakes mixed with the mushrooms will give this mushroom pizza recipe a little kick.
- Truffle Oil- A light drizzle of truffle oil would taste divine on mushroom pizza.
- Vegetables- Can't get enough veggies? Try adding spinach, bell peppers, onion, and garlic.
- Meat- Pepperoni, bacon, sausage, and chicken all pair well with mushrooms.
What to Serve With Mushroom Pizza
There are many delicious side dishes that pair well with mushroom pizza. Here are a few ideas:
- Salad- Like this Spinach Caprese Salad, this Kale Crunch Salad, or this Ancient Grain Salad.
- Roasted Vegetables- I love pairing these Maple Balsamic Brussels Sprouts with mushroom pizza. Other options include Air Fryer Roasted Cherry Tomatoes and Roasted Green Beans and Carrots.
- Soup- Creamy Pumpkin Soup pairs well with this mushroom pizza recipe in the fall. Tomato soup, vegetable soup, or Chicken Noodle Soup are fantastic as well.
- Bruschetta- This Burrata Bruschetta is crispy, fresh, and flavorful, and tastes delicious alongside mushroom pizza.
- Other Options- Garlic bread, garlic knots, breadsticks, antipasto, caesar salad, french fries, and onion rings.
Storage and Reheating
How to Store
- Room Temperature- If you're serving this mushroom pizza recipe at a party, keep in mind that it's only safe at room temperature for up to 2 hours. If the weather is particularly hot, that time is cut even shorter.
- Refrigerator- Store leftover mushroom pizza in an airtight container or wrap it tightly in plastic wrap. It will stay good in the refrigerator for 3-4 days.
- Freezer- Place leftover pizza in a freezer-safe plastic bag or container and freeze it for up to 3 months.
How to Reheat
- Oven- Preheat oven to 400°F. Place leftover pizza slices in a single layer on a parchment-lined baking sheet. Heat for 8-10 minutes or until the cheese is bubbly and the crust is crispy and warmed through.
- Toaster Oven- Preheat the toaster oven to 350°F. Line the toaster oven tray with aluminum foil or parchment paper. Heat pizza for 8-10 minutes or until fully warmed through.
- Stovetop- Preheat a small amount of butter or oil in a cast iron skillet or non-stick steel skillet over medium-low heat. Once hot, add a slice or two of pizza. Cook for about 4-5 minutes or until the bottom crust is crispy and hot. Then, add a few drops of water and cover the pan with a lid to allow the cheese to melt.
- Microwave- Place a slice of pizza on a microwave-safe dish. Cover the pizza with a damp paper towel and microwave on HIGH in 30-second intervals until heated through.
- Air Fryer- Preheat the air fryer to 350°F. Place a slice of leftover pizza in the air fryer basket and cook for 3 to 5 minutes or until hot and crispy.
I love making homemade mushroom pizza because it's super easy and convenient to prepare ahead of time. Each component of the pizza can be made days or months in advance for the ultimate quick and easy pizza night.
- Pizza Dough- Make and store homemade pizza dough in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Tomato Sauce- I love making a big batch of tomato sauce and storing it in the freezer in half-cup portions for pizza. Store homemade tomato sauce in the refrigerator for up to 5 days or in the freezer for up to 6 months.
- Mozzarella Cheese- Shred mozzarella cheese up to 5 days in advance and store it in an airtight container in the refrigerator. Shredded mozzarella cheese also freezes well.
- Mushrooms- Sauté the mushrooms up to 7 days in advance and store them in an airtight container in the refrigerator.
Frequently Asked Questions
Yes, cooking mushrooms before adding them to your pizza is key to making the best mushroom pizza. Mushrooms contain a lot of water, which they release as they cook. You want to cook the water out of the mushrooms before topping your pizza so they don't make your pizza soggy.
There are a wide variety of mushrooms to choose from. When it comes to picking the best mushrooms for pizza, it really comes down to a matter of preference. Some of my favorites include white button mushrooms, cremini mushrooms, portobello mushrooms, and shiitake mushrooms.
If you're baking your mushroom pizza in a hot oven on top of a pizza stone, and if you're quick to bake your pizza after assembling, then there is no need to bake pizza crust before adding toppings.
The mushrooms and any other pizza toppings should be placed on top of the cheese when assembling a pizza. Toppings placed under the cheese layer won't be able to cook and get crispy in the oven.
More Pizza Recipes
- Preheat the oven to 550°F with a pizza stone set on the middle rack. Allow the pizza stone to preheat in the oven for an additional 30 minutes after the oven has reached its temperature.
- Heat oil in a large skillet over medium heat. Add the sliced mushrooms and sprinkle them with kosher salt. Cook for 5-7 minutes or until all of the liquid has evaporated. Season with black pepper and garlic powder and set aside.1 tablespoon olive oil, 8 ounces button mushrooms, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
- Stretch the pizza dough into a 14-inch round and place it on a lightly floured sheet of parchment paper. Place the parchment paper onto a pizza peel or the back of a baking sheet for easy transfer to the hot pizza stone.1 16-ounce pizza dough
- Spread the pizza sauce evenly over the surface of the dough, leaving about ½-inch of space around the border for the pizza crust. Then, sprinkle the mozzarella cheese evenly over the top of the tomato sauce. Make sure you spread the cheese all the way out toward the edge of the dough, completely covering the tomato sauce. Finally, evenly distribute the cooked mushrooms on top of the pizza.½ cup tomato sauce, 8 ounces (about 2 ½ cups) low-moisture mozzarella cheese
- Carefully slide the pizza with the parchment paper off of the peel and onto the pizza stone in the oven. Try to do this quickly to allow as little heat to escape as possible. Cook for 8-10 minutes or until the cheese is bubbly and the crust has turned golden brown. Transfer the pizza to a cooling rack and allow it to cool for 5 minutes before cutting it into slices. Serve immediately.
- No Pizza Stone at Home? Use an upside-down baking sheet instead. Place the baking sheet upside down on the oven rack and preheat it to 550°F just like you would with a pizza stone.
- Storage: Store leftover pizza in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Make Ahead: Each component can be prepared in advance for easy assembly.
- Pizza Dough: Make pizza dough ahead and refrigerate for up to 5 days or freeze for up to 3 months.
- Tomato Sauce: Prepare tomato sauce in advance and store it in the refrigerator for up to 5 days. Alternatively, freeze in half-cup portions for pizza for up to 6 months.
- Mozzarella Cheese: Shred up to 5 days in advance.
- Mushrooms: Cook mushrooms up to 7 days ahead.