Vegan Japanese Mushroom Pizza (GF)

Vegan Japanese Mushroom Pizza

This Vegan Japanese Mushroom Pizza is deliciously savoury, easy to make and loaded with yummy toppings!
Vegan Japanese Mushroom Pizza

I love Japanese pizzas because they come with all sorts of unusual and inventive toppings such as chicken teriyaki, fish eggs, and sometimes even fried noodles!

I wanted to make a Japanese-inspired pizza that was vegan, and delicious enough to not miss the cheese. 

As I prefer to use natural products and not vegan cheese, the cheesy bit of this pizza is made using tororoimo or nagaimo – a type of yam often used in Japanese cuisine.

It can be eaten raw or cooked, and is very starchy and slightly slippery in texture. It becomes gooey and sticky, almost like melted cheese (!!!) when grated.

If you can’t get hold of tororoimo or nagaimo, I would suggest using taro or eddoes, or even potatoes, as they have a similarly starchy texture.

Then to add a cheesy flavour, I went for some good old nutritional yeast, and a big dollop of miso, which adds a deliciously salty, umami-rich, deeply savoury flavour reminiscent of cheese! 

Then I topped it with some delicious Japanese mushrooms – anything from shiitake to maitake, or oyster mushrooms work really well.

I like to quickly toss them in some dried oregano, olive oil and vinegar before scattering them on top of the pizza and baking.

Remember not to go too crazy with the amount of mushrooms you use, because if you use too many, they can release lots of water whilst cooking and make the pizza soggy!

I actually used a shop-bought pizza base for this, but feel free to make your own. You can buy/make your favourite gluten-free pizza base if necessary.

This pizza honestly couldn’t be easier to put together, but tastes so much better and is much healthier than a takeaway!

I absolutely love the combination of the gooey base, the fragrant mushrooms, and fresh, crisp pea shoots – you absolutely won’t miss the cheese, I promise!

If you’re looking for a delicious dipping sauce, why not try this:

This Vegan Japanese Mushroom Pizza is also delicious served with a salad such as my: 

For more delicious Japanese cuisine-inspired recipes, check out my:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Japanese Mushroom Pizza
Print
Vegan Japanese Mushroom Pizza (GF)
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This Vegan Japanese Mushroom Pizza is deliciously savoury, easy to make and loaded with yummy toppings!

Course: Main Course
Servings: 1 pizza
Calories: 106 kcal
Ingredients
  • 1 medium-sized pizza base*
For the sauce:
  • 1 medium-sized tororoimo (or sub taro, or 2-3 small eddoes, or 2 medium-sized potatoes)
  • 1 heaped teaspoon miso
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • 1 garlic clove, grated
  • Salt + pepper, to taste
  • Handful of fresh basil
For the mushrooms:
  • Handful of Japanese mushrooms (shiitake, maitake or oyster mushrooms work well)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Salt + pepper, taste to
  • 1 tablespoon apple cider or balsamic vinegar
To serve:
  • Chilli oil, to taste
  • Handful of pea shoots
Instructions
  1. Preheat the oven to 180 degrees (350 degrees)

  2. Peel the tororoimo (or whatever other similarly starchy root vegetable you decide to use!)
  3. Grate into a bowl using the finest setting on a grater
  4. Add the miso, garlic, olive oil, salt and pepper, and mix well
  5. Cover the pizza base with this mixture
  6. Top the pizza base with fresh basil
  7. Place the mushrooms into the same bowl that the grated tororoimo was in (less washing up!), add the dried oregano, olive oil, vinegar and salt and pepper and mix well
  8. Place the mushrooms on top of the pizza
  9. Bake in oven for 20-25 minutes until base is cooked through and crispy
  10. To serve, drizzle with chilli oil and top with pea shoots
  11. Enjoy immediately!
Recipe Notes

*I used a shop-bought pizza base for this, but feel free to make your own. You can use/make your favourite gluten-free pizza base if necessary

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