Vegan Cheesy Crust Protein Pizza with Spinach and Mushrooms

Vegan Cheesy Crust Protein Pizza with Spinach and Mushrooms

Serves: 1 medium cheesy crust pizza


Crust: Toppings:
  • 8 oz vegan mozzarella
  • 1 1/2 cups sliced mushrooms
  • 1 tsp olive oil
  • 1 cup baby spinach
  • 1 large or 2 small garlic cloves, sliced
  • 1 pinch sea salt
  • 1 pinch chili flakes (optional)
  • 1 small or 1/2 medium red onion, sliced
  • 1/4 cup tomato basil sauce


  1. Mix 1/2 cup all-purpose flour with the protein powder, salt, dry active yeast, coconut sugar, water and olive oil and mix well.
  2. Add another 1/2 cup flour and mix until you get a firm dough (add even more if needed).
  3. Knead the dough on a flat surface, then transfer it to a bowl, cover it and let it rest for 30 minutes.
  1. While the dough is resting, sauté the onion, garlic and mushrooms in the olive oil in a pan over medium heat for about 5-6 minutes, then set aside.
  2. Once the dough is ready, preheat the oven to 440F and roll out the dough until it reaches a size that’s about 2 inches bigger than you want your pizza to be. Place it on a baking tray lined with parchment paper.
  3. Cut 4 oz of the mozzarella into 7 round slices and cut the rest into strips for the crust.
  4. Fold the strips into the edges of the pizza.
  5. Spread the tomato sauce on top and then add the spinach, garlic, salt, onions, mushrooms, mozzarella slices and chili on top.
  6. Bake the pizza for 15 minutes, then broil for 5 (the crust should be golden brown, so depending on the type of oven you’re using, you might need to either increase the time or skip the broiling).