Wild mushrooms, fennel, fresh basil, heirloom tomatoes and almond ricotta make for one fancy, delicious vegan pizza recipe. Using the freshest produce you can find makes a big difference in the flavor. Heirloom tomatoes are unreal in this recipe, and no doubt, just because they are heirloom tomatoes. And it’s a hearty pizza. Seriously delizioso!

While the white truffle oil is optional, it is also a very powerful flavor enhancer. If you choose to use it, about 10 drops evenly distributed across the pizza will do the job. Using a very small amount will heighten the mushroom flavor without overpowering the rest of the pizza. If you choose not to use it, the pizza still tastes amazing!

I also used a ready-made vegan crust by Rustic Crust, but you can easily make this recipe gluten free by selecting a gluten free crust. If you opt to make pizza dough or go with a different variety of pizza crust, make sure to adjust the cooking time and temperature accordingly.

An easy vegan pizza recipe with mushrooms, fennel and almond ricotta

Vegan Pizza with Wild Mushrooms, Fennel, and Almond Ricotta

12 inch ready-made pizza crust (see note above)

1 batch of vegan almond ricotta (OR 1 cup of store bought vegan ricotta cheese)

1 large fennel bulb, chopped

2 Tbsp olive oil

8 ounces (OR 2 cups) sliced wild mushrooms (I used cremini, shiitake, and oyster)

1 garlic clove, coarsely chopped

1 Tbsp lemon juice

1 tsp Italian seasoning, divided in half

3-4 medium heirloom tomatoes, sliced

Garlic powder, to taste

Salt, to taste

Black pepper, to taste

Fresh basil, to serve

White truffle oil – optional

1. Place pizza crust on a cookie sheet or pizza stone. Spread almond ricotta evenly over the ready-made crust and set aside.

2. Preheat oven to 450 F. In a large skillet, add fennel, olive oil, garlic, salt and black pepper. Sauté over medium heat for ~5 minutes or until the fennel is soft and slightly browned. Add wild mushrooms and continually stir for 5-7 minutes or until mushrooms cook down. Add lemon juice, and stir until it evaporates away. Spread evenly over the almond ricotta, and sprinkle with ½ tsp Italian seasoning.

3. Top pizza with sliced heirloom tomatoes. Sprinkle with ½ tsp Italian seasoning, garlic powder, salt, and black pepper. Bake at 450 F for 13-15 minutes. Remove from oven and top with fresh basil and evenly distribute ~10 drops of white truffle oil (if using). Slice and serve.