Pizza gets a fun makeover with vegan Mushroom Arugula Filo Pizza! Made with a filo dough (or phyllo dough) crust, and piled high with mushrooms, arugula, and dairy free cheese, this pizza is a delicious twist on the traditional pie. This recipe is super easy to make!
Filo Pizza
Remember that asparagus and tomato tart recipe I posted a few weeks ago? Well, I had half a package of filo dough leftover after making it. I also had half a package of vegan mozzarella leftover after making a pizza. Why not combine the two and make a filo pizza?
The filo dough makes this pizza different from your traditional pie, but that doesn't mean it's any less delicious. Instead of a chewy crust, it has a light and flaky base. But the vegan cheese and vegetable toppings keep it firmly in the pizza category.
What is Filo Dough?
It can spelled be phyllo, filo, or fillo, and it comes from the greek word for leaf. Fillo is paper-thin sheets of dough that contains very little fat.
Fillo in layers, with oil brushed between each sheet, and it bakes up light, airy, and flaky. Greek dishes, such as baklava and spanakopita, are made with fillo.
It can be found in the freezer section of the grocery store, usually in the same area as the puff pastry and pre-made pie crusts. I like Fillo Factory’s dough.
Working with Filo Dough
Fillo comes in rolls, usually with 20 sheets to a package, so you’ll need half a package for this. Follow the instructions on the package for thawing your dough. Most brands recommend defrosting in the fridge rather than at room temperature to keep the dough from getting gummy.
While working with the dough, keep the remaining sheets covered with a clean, wet towel to prevent them from drying out.
- Prepare you baking sheet by covering it in a piece of parchment paper.
- Lay one sheet of fillo on top of the parchment and quickly brush it with olive oil using a pastry brush.
- Carefully lay another sheet of fillo on the first one and brush it with more olive oil.
- Repeat until you’ve used all 10 sheets.
- Then carefully fold the sheets over, forming the crust’s rim. Brush it with a little more oil to keep it in place.
How to Make a Mushroom Arugula Filo Pizza
This recipe is super easy to make!
- Once your crust is ready, you need to cook the toppings. Heat a teaspoon of oil in a large pan over medium high heat and cook the shallot for about 5 minutes, or until it begins to brown.
- Then you add the mushrooms and garlic to the pan and cook for about 5 or 10 more minutes, or until the mushrooms begin to brown.
- Next you add the arugula to the pan and cook for another minute or two, or until it starts to wilt.
- To assemble your pizza, you spread the tomato sauce over the crust and then top it with the vegetables and vegan cheese.
- Bake your pizza in a 350° oven for 20 to 25 minutes.
Slice and serve!
Dairy-Free Mozzarella Cheese
Myioko’s Kitchen’s Fresh VeganMozz is my favorite vegan mozzarella, but Follow Your Heart, Daiya, and Violifealso have great cheeses.
If you want to try your hand at making your own vegan cheese, try Somer McCowan’s Moxarella Cheese. I also have a vegan Mozzarella recipe in my cookbook Eating Vegan.
Customizing Your Filo Pizza
This pizza can easily be altered to suit whatever you have in the fridge.
- Pesto can be used instead of tomato sauce.
- Baby kale or baby spinach can be used instead of arugula.
- Broccoli or peppers can be used instead of mushrooms.
- An onion can be used instead of a shallot.
Mushroom Arugula Filo Pizza
Ingredients
- ¼ cup + 1 teaspoon olive oil divided
- 10 13”x18” sheets fillo dough thawed according to the package
- 1 medium shallot diced
- 1 cup crimini or white button mushrooms, sliced
- 1 clove garlic minced
- 2 cups arugula packed
- ½ teaspoon sea salt
- 1 cup prepared tomato sauce
- ½ cup dairy-free mozzarella cheese sliced or shredded
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- To make the crust, Line a baking sheet with a piece of parchment paper. Lay down one sheet of filo dough on top of it. Keep the rest of the filo sheets covered with a clean, wet kitchen towel to avoid drying out. Quickly brush the sheet with a thin layer of olive oil using a pastry brush. Layer another sheet on top of it, and brush that one with a thin layer of olive oil. Continue this step until all of the sheets are layers and brushed with oil.
- Gently fold the edges of the dough inward. Brush with a small amount of olive oil to help keep it in place.
- Add 1 teaspoon of olive oil to a pan and place over medium high heat. Add the shallots and cook for about 5 minutes, until they become fragrant and begin to brown. Add the mushrooms, garlic, and salt and cook, stirring occasionally for 5 to 10 minutes, until the mushrooms brown. Add the arugula to the pan and give everything a quick stir to allow the greens wilt.
- Gently spread the tomato sauce evenly over the filo crust, taking care not to rip the crust. Gently spread the vegetable mixture over the sauce. Top with the mozzarella cheese.
- Bake for 20 – 25 minutes, or until the crust is golden brown.
- Slice and enjoy! Serve hot.
More Pizza Recipes You Might Like Include:
- Kale and Sweet Potato Pizza
- Green and White Pizza
- Potato, Pesto, and Arugula Pizza
- Vegan Metro Pizza
Kristina
I LOVE filo and puff pastry... AND pizza. I think I have everything to make this, might be lunch today!
Dianne
Thank you, Kristina! I hope you enjoy it! 🙂