Another Vegan Mushroom Pizza Night

I am a little disappointed that WF is no longer carrying Heidi Ho’s vegan feta crumbles, but I am not sure if they are making it any more. Instead they have come out with a new line of cashew chèvre cheeses, so I experimented a little with them this week. Of course, you can never go wrong with pizza night.


  • 1 large package of exotic mushrooms (I think there were oyster, forest, and okeno in the package)IMG_5754
  • 1 package plain vegan chevre
  • 2 pizza doughs (TJs)
  • 1 jar marinara
  • pistachio pesto (recipe below)
  • olive oil
  • daiya mozzarella

First fry the mushrooms in a little olive oil, adding a dash of salt and pepper.

To make the pistachio pesto puree the following:

  • 2 cups pistachios
  • 16 cups spinach (yes, that much, conveniently TJs sells large spinach bags that have about 16 cups in them)IMG_5757
  • 1 cup olive oil
  • 6 TBsp nutritional yeast
  • 1/2 cup water (more if needed to make more liquid)
  • 2 TBsp dried basil

This makes enough for about 2 pizzas. I only used it on one, but I will use the rest for a later recipe that I will share (lasagna).

For pizza #1 I spread out the pesto, the topped it with mushrooms, then topped it with dollops of chèvre and a sprinkling of daiya mozzarella.

For pizza #2 I spread out some marinara first, then daiya mozzarella, then the mushrooms. IMG_5759

Both were cooked at 500 for 12 minute. Both were delicious.


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