Recipe · 30 min
Cheesy Vegan Pizza with Mushrooms, Sun-dried Tomatoes & Basil
- 30 min
- 2–6 servings
- 525 kcal / serving
A weeknight-friendly vegan pizza topped with mushrooms, sun-dried tomatoes and fresh basil. The almond-milk cheese melts into a creamy, stretchy layer atop crisp flatbreads, balancing savory tomato sauce and bright herbs.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 fl ozalmond milk, unsweetened
- 2flatbreads or naan
- ½ small pkgfresh basil
- 1 clovegarlic
- ⅛ cupnutritional yeast flakes
- 8sun-dried tomatoes, oil-packed
- ½ (8 oz) cantomato sauce
- ¼ lbwhite mushrooms
From the pantry: arrowroot starch/powder, black pepper, Dijon mustard, extra virgin olive oil, garlic powder, Italian seasoning, onion powder, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · spatula · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ small pkgfresh basil
- 1 clovegarlic
- ¼ lbwhite mushrooms
Dairy, eggs & chilled
- 2 fl ozalmond milk, unsweetened
Bakery & bread
- 2flatbreads or naan
Pantry & dry goods
- ½ (8 oz) cantomato sauce
Sauces, oils & condiments
- 8sun-dried tomatoes, oil-packed
Spices & baking
- ⅛ cupnutritional yeast flakes
6 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| almond milk, unsweetened | 2 fl oz | 4 fl oz | 6 fl oz |
| flatbreads or naan | 2 | 4 | 6 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 1 clove | 2 cloves | 3 cloves |
| nutritional yeast flakes | ⅛ cup | ¼ cup | 0.375 cup |
| sun-dried tomatoes, oil-packed | 8 | 16 | 24 |
| tomato sauce | ½ (8 oz) can | 1 (8 oz) can | 1 ½ (8 oz) cans |
| white mushrooms | ¼ lb | ½ lb | ¾ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and have a baking sheet ready.
- Mince the garlic and whisk it into the tomato sauce with the specified spices; set this seasoned sauce aside.
- Spread the tomato sauce on the flatbreads, then prepare the cheese sauce by whisking almond milk, oil, nutritional yeast, arrowroot, Dijon, and pantry spices in a small saucepan over medium heat until thick and smooth.
- Arrange the flatbreads on the baking sheet and bake until they start to crisp, flipping once about halfway through.
- While the flatbreads bake, slice the mushrooms and thinly slice the sun-dried tomatoes.
- Remove the sheet from the oven briefly if needed to add toppings: spoon the cheesy sauce over the tomato layer and scatter mushrooms and sun-dried tomatoes, finishing with Italian seasoning.
- Return the flatbreads to the oven and bake until the mushrooms soften, a few more minutes.
- Wash and finely slice the basil leaves, then roll and cut into ribbons for topping before serving.
Two tips
- Prep the tomato sauce and cheese sauce ahead and refrigerate until ready to bake.
- For extra zing, sprinkle basil ribbons over the pizzas just before slicing and serving.
Nutrition per serving
- Calories
- 525 kcal
- Protein
- 18 g
- Carbs
- 67 g
- Fat
- 22 g
- Fiber
- 6 g
- Sodium
- 496 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.