Vegan Kale + Mushroom Pizza Recipe

Make dough

In a large mixing bowl combine warm water (about 105–115°F), sugar and yeast. Stir lightly and let sit 5 minutes until foamy. Add olive oil, flour and salt. Mix until a shaggy dough forms.

Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Form into a ball.

Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 45–60 minutes until doubled.

When risen, punch down the dough and transfer to a floured surface. Let rest 10 minutes, then shape into a 12–14 inch round (or two smaller pizzas) by pressing or rolling to about 1/4 inch thickness. Preheat oven to 475°F (245°C) with a pizza stone or baking sheet inside.

Slice and cook onions

Thinly slice the onion to yield about 1 cup. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Add sliced onion and 1 tsp salt. Cook slowly, stirring occasionally, for 20–25 minutes until deep golden and caramelized. If onions begin to stick, add 1–2 tablespoons water and continue cooking. Remove from heat and set aside.

Prepare mushrooms

Clean mushrooms with a damp cloth and slice if large. Heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add mushrooms in a single layer and let brown undisturbed for 2–3 minutes, then stir.

Add minced garlic, 1/2 tsp kosher salt and 1/2 tsp black pepper. Sauté 3–4 more minutes until mushrooms are golden and any released liquid has evaporated. Taste and adjust seasoning. Remove from heat and keep warm.

Crisp kale

Preheat a small skillet over medium-high heat. Toss torn kale with 1 tablespoon olive oil, 1/2 tsp salt and 1 tablespoon lemon juice (optional). Add kale in batches to the hot skillet and sauté, stirring frequently, for 3–5 minutes until wilted and edges begin to brown and crisp. Remove from heat. Alternatively you can roast kale in a 400°F oven for 6–8 minutes until crispy.

Preheat and prep crust

Transfer shaped dough to a piece of parchment on a pizza peel or an inverted baking sheet if using. Lightly brush the outer 1/2-inch rim with 1 tablespoon olive oil and sprinkle 1/4 tsp freshly ground black pepper if desired.

Spread 3/4 cup tomato sauce evenly over the dough, leaving the rim clear. Sprinkle half (about 3/4 cup) of the vegan shredded mozzarella over the sauce.

Distribute caramelized onions and sautéed mushrooms evenly over the cheese. Scatter the remaining vegan mozzarella on top and sprinkle optional vegan parmesan and 1/4 tsp red pepper flakes for a touch of heat.

Finish by scattering the sautéed/crisped kale over the top so it stays crisp after baking.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes until crust is golden and cheese is melted and bubbling. If you prefer the kale very crisp, remove pizza after 8–9 minutes and broil for 1 minute while watching closely.

Remove pizza from oven, let rest 3–5 minutes. Drizzle a little olive oil around the crust if desired, slice and serve.