Looking for a flavor-packed vegan pizza that goes beyond basic veggie toppings? This Chimichurri Veggie Pizza is my take on a gremolata-inspired pie, infused with bold herbs and thoughtfully prepared ingredients that deliver serious depth.
The star of this pizza is a generous layer of homemade chimichurri—a vibrant blend of parsley, garlic, olive oil, and vinegar—that adds a punch of herbaceous flavor and brightness to every bite. But what truly sets this recipe apart is the intentional preparation of each topping.
This isn’t one of those throw-it-all-on vegan pizzas. Oh no. Mushrooms are sautéed until tender and golden, enhancing their earthy richness. They’re paired with fresh tomato slices and paper-thin garlic, creating a savory-sweet, hearty bite that’s both satisfying and elegant. Drizzle extra chimichurri over the finished pizza just before serving and finish with a pinch of flaky sea salt for a bright, restaurant-worthy touch.
🍕 How to Make the Perfect Chimichurri Pizza
I start with Tony Gemignani’s Master Dough, found in the Pizza Bible—a must-read for any home pizza maker. The texture and flavor of this dough make the perfect canvas for your bold toppings.
🔥 Domestic Gourmet Tip:
For an unbeatable crust, bake your pizza using a pizza stone and steel combo for optimal heat retention—or splurge on an Ooni oven for an authentically fired flavor experience. It’s an investment that will have you ditching delivery for good. Mark my words.
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Vegan Chimichurri Pizza With Mushrooms
Equipment
- Plate
Ingredients
- 8 oz pizza dough
- flour (semolina preferred)
- 2 oz chimichurri
- 5 oz sliced baby portobello or button mushrooms
- 2 thinly sliced garlic cloves
- 1 sliced San Marzano or plum tomato
- 1½ tsp extra virgin olive oil
Instructions
To prepare the mushrooms:
- Over medium heat, in an enameled cast iron pot or non-stick skillet, add sliced mushrooms.
- Cook the mushrooms until all of their water has been released and evaporated, approximately 4-5 minutes.
- Add olive oil and salt and cook until browned and the mushrooms have absorbed the oil, approximately 1-2 minutes.
To prepare the pizza:
- Pour the flour onto a plate.
- Place the dough ball onto the flour, flip and flour the other side and then stretch out pizza dough to a 15"-16" circle.
- Place the round dough on a lightly floured pizza peel.
- Using a spoon, evenly spread chimichurri around the pizza dough, leaving an inch of space from the edge.
- Evenly space out tomatoes on top.
- Then, evenly sprinkle the garlic and mushrooms on top.
If using an Ooni:
- Preheat the Ooni on the high-temperature setting for at least 15-20 minutes.
- Once the Ooni has preheated, lower the temperature setting by using a slow-bake hack. Push the dial in, as if you're going to turn off the oven, and set the dial to 11:00. You'll notice the flame lower significantly. **See the video below for the tutorial.**
- Launch the pizza into the Ooni using a jerky sliding movement using a pizza peel.
- Turn the pizza 45 degrees every 45 seconds-1 minute using a turning pizza peel. You'll know to turn the pizza once the side closest to the flame is golden and the cheese and toppings are melted and caramelized.
- The pizza will be fully cooked in 3-4 minutes.
- Use a pizza peel to pull the pizza from the Ooni.
- Using a pizza cutter, cut into 6-8 slices.
If using an oven:
- Place the pizza stone on the middle rack and the pizza steel on the bottom rack.
- Preheat the oven to 550 degrees for 1 hour.
- Using a pizza peel, launch the pizza onto the pizza stone in the oven using a jerky sliding movement.
- Cook the pizza for 5-6 minutes.
- Once the pizza is puffed up, using the pizza peel, transfer the pizza to the pizza steel on the bottom rack, rotating the pizza 180 degrees.
- Cook the pizza for 5-6 minutes.
- Pull the pizza when it has reached your preferred level of doneness. Whether you prefer a golden crust or a charred crust, you're looking for the top to be bubbling and caramelized throughout.
- Using a pizza cutter, cut into 6-8 slices.
Pro tips:
- After topping the pizza dough, give the peel a little shimmy to make sure the dough isn't stuck to the peel before attempting to launch it into the oven.If the pizza is stuck, use a bench scraper to loosen the dough.If the pizza is still stuck, use a bench scraper to gently lift a side of the pizza and toss more flour underneath. Repeat all the way around until the pizza slides when you give it another shimmy.
- When using a standard oven, consider using both a pizza stone and pizza steel. The pizza stone cooks the pizza, but the pizza steel is what gives an oven-baked pizza that crispy crust that you would expect from a fired pizza oven.
- The slow-bake Ooni hack churns out a pizza with a sturdier and crispier crust. **See the video below for the tutorial.**
Notes
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil – Aceite de Achiote, brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
