Vegan Portobello Mushroom Pizza Recipe

Published on April 3rd 2022 by Jennifer Dodd.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Aerial shot of Portobello Mushroom Pizza on wooden background

Short on prep time and vegan meal ideas? You won't have to look much further. This Vegan Portobello Mushroom Pizza will only take 15 minutes prep time & 10 minutes to cook. Roasted Portobello mushrooms replace your traditional pizza dough as the crust. This recipe is vegan, but it's also low in carbs for a quick feel-good meal, snack, or appetizer. A simple, fresh pizza sauce is made from tinned San Marzano tomatoes, a pinch of sea salt, sugar, fresh basil & oregano. It is topped with a vegan four cheese Italian blend from Daiya brand made from chickpeas for a melted texture and the added protein that all vegans are looking for in their diet. Garnished with kalamata olives, sliced Roma tomatoes, and spicy arugula for the perfect balance of sweet, salty & spice. Explore this recipe with your favorite vegan pizza toppings for you and your loved ones. It's also the ideal meal to take on the go as even cold it tastes incredible, or try them for breakfast.

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
2 persons


Pizza Sauce
  • 1 (8 oz) tin Crushed San Marzano Tomatoes, or other crushed tomatoes 

  • 2 tablespoons Fresh Basil, chopped 

  • 2 tablespoons Fresh Oregano, chopped

  • 2 teaspoons Granulated Sugar 

  • 1 teaspoon Kosher Salt

Vegan Portobello Mushroom Pizza
  • 8 large Portobello Mushrooms, washed & stems removed 

  • 1/4 cup Olive Oil 

  • 1/2 teaspoon Kosher Salt

  • 1 bag/200grams Vegan Italian Blend Daiya Brand Shredded Cheese or other vegan cheese

  • 32 Kalamata Olives, sliced

  • 2 small Roma Tomatoes, thinly sliced

  • 1/2 cup Fresh Arugula

  • 1 recipe Pizza Sauce

  • 1/4 teaspoon Sea Salt


Pizza Sauce

Strain tomatoes using a fine mesh strainer; the result will be a thicker, less watery sauce. 

Using a medium-sized bowl, stir in all ingredients with a small whisk or spoon. Set aside.

Preheat the oven to 375 °F

Using a silicone baking mat or parchment paper, line a sheet tray.

Using a paring knife, remove the inside ribs of the mushroom, rinsing after

Pat the mushrooms dry with a paper towel & place them skin side down onto the lined sheet tray.

Using a pastry brush, brush the bottom of each mushroom with olive oil & sprinkle with sea salt.

Evenly spoon the tomato sauce onto each mushroom, top with vegan cheese, sliced olives & tomatoes.

Bake for 8-10 minutes until the mushrooms are fork-tender and the cheese is golden brown.

Remove from the oven, placing the tray onto any heatproof surface in your kitchen, allowing them to cool for a few minutes. 

Plate the mushrooms onto plates & top with fresh arugula. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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