Pepperoni Pizza (Vegan)
Pizza
Entrees
Meat Alternatives
Ingredients:
For the Mushroom Pepperoni:
- 150 g (2 large) king oyster mushrooms
- 15 ml (1 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) olive oil
- 10 ml (2 tsp) maple syrup
- 15 g (1 tbsp) tomato paste
- 4.6 g (2 tsp) smoked paprika
- 1 g (1/2 tsp) fennel seeds, lightly crushed
- 1.5 g (1/2 tsp) garlic powder
- 0.5 g (1/4 tsp) red pepper flakes
For the Pizza:
- 1 batch pizza dough, about 1 lb
- 120 ml (1/2 cup) pizza sauce or crushed tomatoes
- 113 g (1 cup) vegan mozzarella shreds
For Serving:
- 0.5 g (1/2 tsp) dried oregano
- Fresh basil, for garnish
- Red pepper flakes, to taste (optional)
Equipments:
Features:
Refined Sugar-Free
Leftover Friendly
Freezer Friendly
Nutrition:
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Give the pizza stone or baking sheet the full preheat time — a genuinely hot surface is what crisps the bottom of the crust instead of leaving it pale and doughy.
Marinate the mushroom slices for at least 10 minutes while the oven heats; the paprika, fennel, and soy sauce need time to soak in for that cured, pepperoni-like flavor.
Salt: No salt is added — the soy sauce and vegan mozzarella already bring plenty. Use low-sodium soy sauce or coconut aminos to bring the sodium down.
Sugar: The maple syrup in the marinade helps the mushrooms caramelize. It can be left out; the pepperoni will be a little less sweet and brown a bit less.
Oil: The olive oil helps the mushrooms brown and crisp. You can cut it to 1 tsp and sear in a splash of water or broth instead, but the slices will be softer and less crisp.
Flour: The pizza dough contains wheat flour. Use a gluten-free pizza dough or crust to avoid it.
Instructions:
- Preheat: Preheat the oven to 260°C (500°F) with a pizza stone or baking sheet inside.
- Marinate the mushrooms: Slice the 150 g (2 large) king oyster mushrooms into 5 mm (1/4 inch) rounds, lightly scoring the top of each in a crosshatch pattern if you like. In a bowl, whisk together the 15 ml (1 tbsp) soy sauce, 15 ml (1 tbsp) olive oil, 10 ml (2 tsp) maple syrup, 15 g (1 tbsp) tomato paste, 4.6 g (2 tsp) smoked paprika, 1 g (1/2 tsp) fennel seeds, 1.5 g (1/2 tsp) garlic powder, and 0.5 g (1/4 tsp) red pepper flakes. Add the mushrooms, toss to coat, and let marinate for 10 minutes.
- Sear the pepperoni: Heat a large nonstick skillet over medium heat. Arrange the mushroom slices in a single layer and cook for 3-4 minutes per side, until deeply browned with slightly crisp edges. Cook in batches if needed so they don't steam. Set aside; they'll finish crisping in the oven.
- Roll the dough: On a floured surface, roll or stretch the dough into a 12-inch round.
- Sauce and top: Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the 113 g (1 cup) vegan mozzarella over the sauce, then arrange the mushroom pepperoni evenly on top.
- Bake: Slide the pizza onto the hot stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is melted and bubbling.
- Garnish and serve: Remove from the oven and top with 0.5 g (1/2 tsp) dried oregano, fresh basil, and red pepper flakes if you like. Let rest for 2 minutes, then slice and serve warm.
Common Mistakes: Crowding the skillet — mushrooms release water, so too many slices at once will steam instead of brown; cook in batches in a single layer. Slicing the rounds too thick — anything over 5 mm stays soft in the center instead of getting chewy like pepperoni. Overloading the pizza with sauce — too much moisture makes the center soggy.
Notes: King oyster stems are firm and meaty, which gives the closest chew to real pepperoni. Slicing them into even coins also gives the classic pepperoni shape.
Tips: Pat the mushroom slices dry before marinating for better browning. A drizzle of chili oil or a pinch of red pepper flakes after baking adds extra heat.
Storage: The seared mushroom pepperoni keeps in an airtight container in the fridge for up to 4 days, so you can make it ahead. Leftover pizza keeps in the fridge for up to 3 days; reheat in a 200°C (400°F) oven for 8-10 minutes to re-crisp the crust. Slices can be frozen for up to 2 months.
Swaps: Use about 60 g (2 oz) store-bought vegan pepperoni slices to skip the marinating and searing. Cremini or portobello mushrooms (sliced thick) can replace the king oyster mushrooms, though they'll be softer. Smoked tofu or tempeh, sliced thin and marinated the same way, also works. Store-bought or homemade pizza dough both work.
King oyster mushrooms — their firm, meaty stems slice into neat coins and turn chewy and savory when seared, like real pepperoni.
Smoked paprika and fennel seeds — these two spices give pepperoni its signature smoky, slightly sweet, spiced flavor.
Soy sauce, tomato paste, and maple syrup — add deep umami, color, and a touch of sweetness that helps the slices caramelize.
Vegan mozzarella — melts into a stretchy, creamy layer that balances the spicy pepperoni.
Pizza sauce — brings bright acidity and juicy tomato body to cut through the richness.
Pepperoni Pizza (Vegan)
Ingredients:
For the Mushroom Pepperoni:
- 150 g (2 large) king oyster mushrooms
- 15 ml (1 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) olive oil
- 10 ml (2 tsp) maple syrup
- 15 g (1 tbsp) tomato paste
- 4.6 g (2 tsp) smoked paprika
- 1 g (1/2 tsp) fennel seeds, lightly crushed
- 1.5 g (1/2 tsp) garlic powder
- 0.5 g (1/4 tsp) red pepper flakes
For the Pizza:
- 1 batch pizza dough, about 1 lb
- 120 ml (1/2 cup) pizza sauce or crushed tomatoes
- 113 g (1 cup) vegan mozzarella shreds
For Serving:
- 0.5 g (1/2 tsp) dried oregano
- Fresh basil, for garnish
- Red pepper flakes, to taste (optional)
Equipments:
Features:
Why These Ingredients:
King oyster mushrooms — their firm, meaty stems slice into neat coins and turn chewy and savory when seared, like real pepperoni.
Smoked paprika and fennel seeds — these two spices give pepperoni its signature smoky, slightly sweet, spiced flavor.
Soy sauce, tomato paste, and maple syrup — add deep umami, color, and a touch of sweetness that helps the slices caramelize.
Vegan mozzarella — melts into a stretchy, creamy layer that balances the spicy pepperoni.
Pizza sauce — brings bright acidity and juicy tomato body to cut through the richness.
Prep:
Give the pizza stone or baking sheet the full preheat time — a genuinely hot surface is what crisps the bottom of the crust instead of leaving it pale and doughy.
Marinate the mushroom slices for at least 10 minutes while the oven heats; the paprika, fennel, and soy sauce need time to soak in for that cured, pepperoni-like flavor.
Instructions:
- Preheat: Preheat the oven to 260°C (500°F) with a pizza stone or baking sheet inside.
- Marinate the mushrooms: Slice the 150 g (2 large) king oyster mushrooms into 5 mm (1/4 inch) rounds, lightly scoring the top of each in a crosshatch pattern if you like. In a bowl, whisk together the 15 ml (1 tbsp) soy sauce, 15 ml (1 tbsp) olive oil, 10 ml (2 tsp) maple syrup, 15 g (1 tbsp) tomato paste, 4.6 g (2 tsp) smoked paprika, 1 g (1/2 tsp) fennel seeds, 1.5 g (1/2 tsp) garlic powder, and 0.5 g (1/4 tsp) red pepper flakes. Add the mushrooms, toss to coat, and let marinate for 10 minutes.
- Sear the pepperoni: Heat a large nonstick skillet over medium heat. Arrange the mushroom slices in a single layer and cook for 3-4 minutes per side, until deeply browned with slightly crisp edges. Cook in batches if needed so they don't steam. Set aside; they'll finish crisping in the oven.
- Roll the dough: On a floured surface, roll or stretch the dough into a 12-inch round.
- Sauce and top: Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust. Sprinkle the 113 g (1 cup) vegan mozzarella over the sauce, then arrange the mushroom pepperoni evenly on top.
- Bake: Slide the pizza onto the hot stone or baking sheet and bake for 10-12 minutes, until the crust is golden and the cheese is melted and bubbling.
- Garnish and serve: Remove from the oven and top with 0.5 g (1/2 tsp) dried oregano, fresh basil, and red pepper flakes if you like. Let rest for 2 minutes, then slice and serve warm.
