• 1 red pepper, seeded and thinly sliced

  • 1 small red onion, thinly sliced

  • 3 to 4 ounces mushrooms, thinly sliced*

  • ½ to ¾ cup vegetable broth or water

  • Salt and pepper

  • ½ to 2/3 cup Meatless Bolognese

  • 1 teaspoon nutritional yeast (optional)

  • 6 to 8 large basil leaves

  • 10 to 11 ounces pizza dough

  • Flour for dusting the pizza dough and work surface

  • Crushed red pepper, if desired


  1. Position one oven rack in the center of the oven and a second one about 6 inches above it.

  2. Preheat the oven to 400 degrees F and place a large pizza stone on the center rack. 

  3. Scatter the red pepper and onion on a roasting pan; drizzle over them ½ cup of the broth or water, and season to taste with salt and pepper. Place the pan in the preheated oven on the rack above the stone and roast about 20 minutes. Toss the mushrooms into the pan, stirring to combine and adding a little more broth or water, if necessary, to keep the vegetable from burning. Roast another 15 minutes or until the onions are lightly browned.  

  4. Remove the vegetables from the oven and increase the oven temperature to 500 degrees F. 

  5. Using a tablespoon or two of flour, lightly flour a large flat baking sheet or wooden board.  (Insert picture) Pat and stretch the pizza dough into a circle with a diameter of about 10 to 11 inches without tearing it. (Insert picture) Don’t worry if the pizza isn’t perfectly round. That takes some practice, and you’ll get there! 

  6. It helps to occasionally lift the dough off the board, holding one side and letting gravity pull it down. 

  7. Gently shake the sheet or board to be sure the dough slides easily back and forth. If it doesn’t, sprinkle a little more flour under the dough. This helps to transfer the dough to the pizza stone in the oven.

  8. Spoon the Meatless Bolognese onto the pizza dough, spreading it to about a ½ inch of the pizza’s edge.  Sprinkle the nutritional yeast, if using, then distribute the roasted vegetables on top.

  9. Carefully slide the pizza onto the heated stone in the oven and bake about 8 to 10 minutes, or until the edges of the dough are firm and lightly browned. 

  10. Remove the pizza from the oven onto a wooden cutting board and distribute the basil leaves evenly over the top. Slice and serve with crushed red pepper, if desired. 


  • You can substitute 1-1/2 ounces of moist sundried tomatoes, coarsely chopped for the mushrooms, or use a combination of them.


  • Nutritional yeast is often used as a substitute for Parmesan cheese, which is why just a teaspoon adds rich umami flavor to this cheese-less pizza. But if you don’t have it in your pantry, you can omit it.

  • You can refrigerate or freeze any remaining Meatless Bolognese. It lasts about 5 days after its opened in the refrigerate and 6 months in the freezer.