Naual Hansen

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Delicious pizza made of vegan gooey cheese mixture, vegan ham & champignons


   Weekend is a perfect timing for ordering some good vegan food or even better- for making great vegan pizza. For this pizza I used leftover vegan ham that I prepared the previous day. Smokey flavour of the vegan ham added amazing flavour to pizza. You can substitute it with some smokey store bought vegan ham or salami. Next to the ham I added cheese mixture. I came up with that particular idea because most of the vegan cheeses that can be found on the market don’t melt while baking. Unfortunately, I have experienced that so many times with different brands of vegan cheeses. 

   So, what I did is: I mixed Vegan Topping- Mozzarella flavour (grated vegan mozzarella cheese, that can be bought in Lidl and in other supermarkets) with vegan cooking cream to get a gooey, stretchy cheese. Again, just as in the previous pizza recipe it worked perfectly, and the cheese again melted and became stretchy and gooey.
For the champignons as topping: I put sliced champignons on a non-stick frying pan with flour, stirred that well, then turned on the stove on high, added some oil on a frying pan and let the champignons fry until dark brown color on a very high temperature. They were done in a short while.

   For the rest of the ingredients and for the instructions, please check out the Pinterest recipe box under the image section. For more photos and recipes you may check out social networks Instagram and Facebook under the name Naual A. Hansen.



Nature is simply gorgeous especially at this time of year – some of the photoes from today’s walk, down.


Delicious pizza with champignons, vegan ham & gooey cheese
Cook Time 10 minutes
Course Main Course
Servings 2 servings


  • Oven


For the big batch of dough:

  • 500 gr - 550 gr of a wheat flour;
  • 50 gr of fresh yeast;
  • 2.5 tsp. of sugar;
  • 1.5 tsp. of salt;
  • 300 ml of hot water;
  • a some olive oil to coat the rim before baking.

For the filling:

  • a bit of ketchup (concentrated tomato puree + a little water + a little salt + sugar + a little ground black pepper);
  • 2.3 dcl (1 cup) of grated vegan mozzarella cheese + 1.8 dcl of thick vegan cooking cream + 2 tsp. of nutritional yeast + a pinch of salt (mix and use for filling);
  • 400 g of sliced champignons + 3 tbsp. of wheat flour: put the flour on a hot non-stick pan and stir that well, then add some oil and fry champignons until they are crispy and dark brown in colour;
  • 100 g of vegan ham or salami.
  • a pinch of oregano.


  • Mix crushed yeast with sugar, a bit of salt and 1.5 dcl of warm water and wait for it to rise and then stir. Add flour, the rest of salt and hot water and knead into a smooth dough, then cover it and let it rest and rise for about 15 min. in a warm place.
  • Next, roll out large thin pizzas (there is enough dough in this batch to be used the next 2 days). Fill pizzas first with some ketchup and then with the rest of the filling, twist the rim inwards and coat it/brush it with olive oil, and bake at 230 degrees Celsius for 10-12 minutes. or long enough to get a golden brown colour (I baked while the bottom heater was on). 3. Slice warm pizzas and serve. The dough can be stored for a maximum of 3 days in the refrigerator.

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