Broccoli Mushroom PizzaBroccoli Mushroom Pizza
From Vegan Recipe Book: How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegan lifestyle. Let no animal suffer or die that we may live!"


Broccoli Mushroom Pizza
Pizza Dough
4 cups Whole Wheat or Spelt, flour
4 tsp. Yeast, baking
1/4 cup Molasses, unsulfured
1-2 tbsp. Lecithin, soy, liquid (optional dough enhancer)
1/4 tsp. Ginger (optional dough enhancer)
1/4 tsp. Vitamin C, crystals (optional dough enhancer)
2 cups Water (approximate)

Pizza Sauce with Onions, Garlic, and Nutritional Yeast
1 - 28 oz. can Tomatoes, crushed
1 - 6 oz. can Tomato Paste
1 Onion, medium size, diced
1 tbsp. Garlic, crushed (optional, to taste)
1 tbsp. Oregano, dry
1/4 tsp. Fennel Seeds
Cayenne Pepper OR Hot Sauce (to taste)
1-2 cups Nutritional Yeast (to taste)

1 lb. Broccoli, cut, fresh
1 lb. Mushrooms, sliced
1 Onion, medium size, diced or sliced

(To enlarge the photo of the Broccoli Mushroom Pizza, click on the photo or link)


Broccoli mushroom pizza is a delicious thick crust and topping vegan recipe, which will cut into 12 generous pieces (squares), and will serve 6 adults as a main meal. We bake this broccoli mushroom pizza in an 11 inch X 17 inch stone baking pan. Leftovers can be stored in covered containers or plates in the refrigerator for a few days and warmed in a microwave or conventional oven without the loss of flavor or taste.

Place the dry dough ingredients in your dough mixer or a large bowl.  If the flour is freshly ground (like ours) and is still hot from grinding, do not add the yeast until the flour has been mixed with water and has cooled down.

Add the lecithin (pour in the estimated amount, as it is very sticky) to the dry ingredients along with the molasses, ginger, vitamin C, and about half of the water, and mix well.  Add additional water in small quantities, as needed, to facilitate proper mixing and kneading.  (Don't forget to add the yeast if your flour was freshly ground.)

We prefer to coat the baking pan with a dusting of flour or corn meal to prevent sticking.  We also use a little flour to help shape the dough, by placing a dusting on our counter top and on our hands.  We begin by forming a ball with our hands, adding a little flour as needed.  Then we press the dough out on the flour dusted counter top and work into the approximate shape of the baking pan.  We turn the dough over several times during this process, and re-dust as necessary with flour.

We then transfer the dough to the baking pan.  It is easier if the dough is rolled or folded prior to lifting from the counter top.  Unfold the pizza dough in the baking pan and work into sides and corners.  We have a small roller that makes this process very easy.  Leave the edges of the dough slightly higher than the center.

Place the baking pan in the warming drawer of your oven or in another warm place to allow the dough to rise.  When the dough has doubled in size, it is ready for the first phase of baking.

While the dough is rising, we wash and clean the veggies and prepare the sauce.

We cook our pizza sauce in a covered glass bowl in the microwave oven so that it doesn't burn as it's thickening. We begin by placing the diced onion and garlic in the bowl and precooking until the onions become semi-translucent. Then we add the crushed tomatoes, the tomato paste, oregano and fennel seeds, and cook until all the ingredients are warm. Remove from the microwave oven and mix in the nutritional yeast, and set aside until it is ready to place on the pizza.

If cooking on the stove top, sauté the veggies in a little water in a pot. After the onions and garlic are cooked, add the crushed tomatoes, tomato paste, fennel seeds and oregano and simmer on low heat until the sauce warms, stirring occasionally to prevent the sauce from sticking to the pot. Remove from the heat and mix in the nutritional yeast and set aside.

When the sauce has thickened, it is ready to spread on the pizza.

Bake the pizza dough in a preheated oven at 350 degrees F. for about 15-20 minutes to firm the crust.  Remove from the oven and top with the prepared sauce and veggies as quickly as possible so that the dough does not cool.  Place back in the oven for another 15-20 minutes to complete the pizza.

Serve and Enjoy!

Ingredients Information

Utensils and Equipment Information

Vegan FlagThe above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!