Truffled Mushroom Pizza on a 100% Spelt Crust

Fancy vegan pizza with mushrooms, double mozzarella cheese layer & truffle oil.

My general thoughts on pizza is that it’s really worth making from scratch. You have total control over the ingredients and toppings, the amount of sauce and have the freedom of customizing it to your personal preferences.

Today I opted for a simple mushroom pizza. Since I always seem to add a special touch to my food, I added some truffle oil as well. See the intro in this recipe for the do’s and don’ts about truffles when you’re vegan.

The only requirement? You have gotta like mushrooms. Use any kind you like, white or chestnut mushrooms, or even mixed mushrooms. I pre-cooked the mushrooms, because the pizza only spends about ten minutes in the oven.

Then the cheese, cause we need cheese on this pizza. I went for two layers of mozzarella cheese here. First a melty grated mozzarella layer is added over the top of the tomato sauce. And to finish the pizza some dollops of gooey an stretchy homemade mozzarella is dotted over the pizza. Of yum, what a cheezy delight.

And let’s not forget, the truffle oil. It adds a delicious, earthy and bold aroma to the pizza that matches so well with the mushrooms. All you need is a tablespoon for the crust and an extra drizzle on the top once the pizza is out of the oven. So easy and so good!

Fancy truffled mushroom pizza… at home! You’ll love this!

Don’t worry, pizza is coming!

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Truffled Mushroom Pizza on a 100% Spelt Crust




For the spelt pizza dough:

1 tsp dried yeast

1 tsp sugar

¼ cup lukewarm water

¾ cup+ spelt flour

1 tbsp truffle oil

¼ tsp salt

Extra spelt flour for rolling

For the tomato sauce:

Oil for frying

1 shallot, chopped

1 clove garlic, chopped

1 large tomato, diced

1 tbsp tomato puree

2 tbsp water

Pinch of sugar

¼ tbsp oregano or Italian seasoning

Pepper & salt


Tomato sauce (see above)

Vegan grated mozzarella cheese + homemade mozzarella cheese

250 grams (chestnut) mushrooms, sliced

2 tsp truffle oil

Fresh basil leaves



For the spelt pizza dough:

In a bowl, mix yeast, sugar and water and let it sit until foamy.

Add spelt flour, olive oil and salt and mix. Knead the dough for 10 minutes. Add extra flour if needed.

Grease a bowl and place the dough in the bowl, cover with a towel. Let the dough rise for 1,5 to 2 hours or until the dough has doubled in volume.

For the tomato sauce:

Heat some oil in a small pot. Sauté the shallot and garlic until translucent.

Add the tomato, tomato puree, sugar, oregano/Italian seasoning and water cubes and simmer until completely soft, mash up any bigger pieces, adding extra water if needed.

Season with pepper and salt. Cool down.

For the pizza:

Heat some oil in a pan. Quickly sauté the mushrooms until golden, set aside.

Preheat the oven to 200° Celsius. Lightly grease a pizza form with oil and dust with polenta/corn meal.

Dust the work surface with spelt flour. Roll out the pizza dough into a 25-30 cm circle. Spread the tomato sauce

over the bottom.

Add a thin layer of mozzarella cheese. Scatter with the mushrooms and dollops of mozzarella cheese.

Bake the pizza for 15 minutes or until golden. Drizzle with truffle oil and garnish with a few fresh basil leaves.




Use mixed mushrooms.

Sprinkle the pizza with fresh thyme instead of basil leaves.

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