Vegan stuffed crust pizza

How to Make Vegan Stuffed Crust Pizza

Learn how to make the ultimate vegan stuffed crust pizza from your very own kitchen! This recipe is easy to make, and the toppings are, of course, customizable to your likings. Homemade pizza takes some effort, but it’s not rocket science, and it is well worth it in the end!

Stuffed crust vegan pizza with mushrooms and kale

Skip the pizza delivery because homemade tastes WAY better!

My vegan pizza dough recipe is straightforward to make, yielding the most delicious tasting, fluffy, and slightly crispy crust! Which, by the way, is stuffed with LOTS of gooey vegan mozzarella! For the dough, I whisk together flour, sugar, yeast, and salt. Then I stir it with olive oil and warm water until it turns into one big lump. I fold this mixture about twenty times by hand, and then I let it rest for two hours at room temperature. During these two hours, the dough gets more than doubled in size and super light and airy.

Once the vegan pizza dough has finished resting, I press it onto a pizza pan and line the outer edge with a heavy portion of vegan mozzarella. I fold the outer edge over and seal it shut. Next, I simply layer on my toppings, bake the pizza, and finish it off with a heavy brushing of garlic butter on the crust. VOILA! Not only is this vegan recipe fun to make, but it yields the most incredible tasting, feeling, and looking vegan pizza.

A close up look at the pizza

My Number 1 Tip for Stuffed Crust Pizza

Stuffing the crust is very simple, but if you don’t seal the crust’s dough into itself, like COMPLETELY shut, the cheese will ooze right through into the center of the pizza. Then you won’t have stuffed crust. On the other hand, the dough is relatively sticky, so you should not have any problems with sealing it shut as long as you try, haha.

Tearing open cheese stuffed crust

Feel free to use whatever toppings your heart desires!

For this vegan stuffed crust pizza, I chose to top mine with this DELICIOUS store-bought artichoke garlic sauce, vegan mozzarella, sauteed mushrooms and kale, black truffle-infused olive oil, and grated vegan parmesan. I shared how to make this same pizza in the written recipe. I HIGHLY recommend giving it a try, as it was probably the best pizza I’ve ever had.

If you make my stuffed crust vegan pizza, don’t forget to post a picture to Instagram, tag me @chefsummerstorm, and #gardengrub so I can see your recreation!

Vegan stuffed crust pizza

How to Make Vegan Stuffed Crust Pizza

Author Chef Summer Storm – garden grub
Learn how to make vegan stuffed crust pizza! This recipe is easy to make, and the toppings are, of course, customizable to your likings. I topped this one with artichoke garlic sauce, mozzarella, mushrooms, and kale!
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 2 hours
Total Time 2 hours 50 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 1 large pizza


  • Cooking thermometer


Pizza Dough

  • 3 cups all-purpose flour
  • 1 tbsp organic cane sugar
  • 2 tsp instant yeast
  • 1 tsp kosher salt
  • 1 tbsp olive oil, plus more for greasing
  • 1 1/2 cups water, warmed to 115 degrees Fahrenheit- IMPORTANT
  • 1 tbsp yellow cornmeal, for dusting under the pizza dough

Sauteed Mushrooms & Kale

  • 2 tbsp olive oil
  • One 8 ounce package baby bella mushrooms, stems removed and thinly sliced (Roughly 3 cups)
  • One 8 ounce package shiitake mushrooms, stems removed and thinly sliced (Roughly 3 cups)
  • 3 cups fresh kale, stems removed and torn into bite-sized pieces
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp lemon juice

Pizza Toppings

  • Two 7 ounce bags vegan mozzarella cheese (I used Daiya's cutting board collection shreds)
  • Store-bought artichoke garlic sauce, amount is personal preference- I used 3/4 of that jar (Feel free to use any white sauce you'd like. Vegan alfredo sauce tastes great with the other toppings!)
  • *Optional: TRUFF black truffle-infused olive oil, for garnish
  • *Optional: vegan parmesan, for garnish (I used Violife's vegan parmesan block)

Garlic Butter (For the Crust)

  • 3 tbsp vegan butter
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp kosher salt


Pizza Dough

  • Add the flour, sugar, yeast, and salt to a large mixing bowl and whisk until well combined.
  • Create a hole in the center of the mix and pour in the oil and warmed water. Stir the mixture from the inside out, gradually pulling the flour into the center. Stir until the mixture has begun to create a dough-like consistency.
  • Lightly flour your countertop and dump the dough on top. Next, gather the dough together and knead it 20 times, dusting flour underneath it as needed to prevent it from sticking to the counter.
  • Grease a large mixing bowl with olive oil and gently toss the dough once or twice to coat it in the oil evenly. Place a piece of plastic wrap directly on top of the dough and cover the bowl with a towel. Place the bowl in a dark warm place and let it rest for 2 hours.
  • When the dough has only about 30 minutes left of resting, you can begin sauteeing the mushrooms and kale.

Sauteed Mushrooms & Kale

  • Place a large saute pan over medium heat. Once hot, add in the olive oil, followed by the mushrooms. Saute for 3 minutes, stirring occasionally.
  • Add the kale into the pan, stir well, and cook for 2 more minutes. Season with the salt, pepper, and lemon juice, and cook for 3 more minutes, stirring occasionally.
  • Remove the pan from the heat.

How to Assemble & Bake the Pizza

  • Preheat the oven to 475 degrees Fahrenheit.
  • Dust a pizza pan or large sheet pan with the cornmeal.
  • Scrape the dough onto the pan and press it into a circle about 13 inches in diameter.
  • Distribute one bag of mozzarella around the entire outer 1-inch edge of the dough. Now, carefully lift and fold that outer edge of dough over and press it into the bottom dough to completely seal it shut. Make sure it is SEALED; otherwise, the cheese will melt through, and then you will not have a cheese-stuffed crust.
  • Top the entire center of the dough with your sauce of choice, followed by half of the second bag of vegan mozzarella, all of the sauteed mushrooms and kale, and the other half of the mozzarella.
  • Bake the pizza on the middle oven rack for 17 minutes.
  • Brush the garlic butter (recipe follows) all over the crust. Then, bake the pizza for another 3-4 minutes.
  • Allow the pizza to cool for 10 minutes. Then, top it with a drizzling of truffle oil and a sprinkling of vegan parmesan. Cut and enjoy!

Garlic Butter (For the Crust)

  • Add the ingredients into a small saucepan and warm over low heat until melted. Stir well to combine evenly.
Keyword homemade vegan pizza, stuffed crust vegan pizza, vegan pizza crust, vegan pizza dough, vegan pizza dough recipe, vegan stuffed crust, vegan stuffed crust pizza
Tried this recipe?Let me know how it was!


Stuffed crust vegan pizza pin for Pinterest!

Affiliate link disclosure: garden grub is a participant in the Amazon Services LLC Associates Program. Read the privacy policy page for more information.


  • Alice

    5 stars
    SOOOOOO good!! I made this for Christmas dinner and it was an amazing hit!
    Modifications: added maybe .33c more flour because the dough was really wet; made a non-cashew based sauce because my food processer doesn’t handle cashews well (roux based instead)

    It was PERFECT and delicious and even my non-vegan friends loved it! The crust had a perfect crunch, delicious exterior, and of course the filling was awesome!!! mm mm mm

    • garden grub

      Hi Alice! I’m SO happy to hear you and your friends enjoyed the pizza so much!! Thank you for giving the recipe a try and leaving a lovely review. I appreciate you! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating