The copycat papa murphys gourmet vegetarian pizza brings the take-and-bake chain’s loaded meatless pie into your own kitchen with a crisp crust, three cheeses, and a pile of fresh vegetables. You get a chewy center, a browned edge, and a balanced mix of sweet peppers, mushrooms, onions, and olives without paying the store price. This recipe scales to a standard 14-inch tray and bakes from raw in about 18 minutes at high heat.
We use a thin yeast dough that crisps on the bottom while staying bendable on top, then layer a light tomato sauce so the vegetables stay the star. The vegetable prep matters more than the sauce here because moisture control keeps the crust from going soft. A few simple techniques make the difference between a soggy pie and a slice that holds its shape. Making this copycat papa murphys gourmet vegetarian pizza at home is surprisingly straightforward once you know the key steps.
Once you learn the layout, the copycat papa murphys gourmet vegetarian pizza becomes a reliable weeknight dinner or weekend project. You can swap vegetables with the season and still keep the same bake time and cheese ratio. The steps below walk through dough, topping order, and the visual cues that tell you it’s done. If you enjoyed this, our pasta alla vodka is worth trying next.
Why You’ll Love These Copycat Papa Murphys Gourmet Vegetarian Pizza
- High heat bakes the crust in under 20 minutes so dinner stays fast.
- Three cheeses give a creamy middle with browned, bubbly edges.
- Vegetable load stays high while the crust stays crisp under the sauce.
- You control salt, oil, and toppings compared with the store version.
- Leftovers reheat in a pan and stay firm instead of turning limp.
Ingredients You’ll Need
- 1 batch homemade pizza dough (about 480 g), rolled to a 14-inch round
- 2/3 cup canned crushed tomatoes, drained of excess liquid
- 1 tbsp olive oil, plus extra for the pan
- 3/4 cup shredded low-moisture mozzarella
- 1/4 cup crumbled feta cheese
- 1/4 cup grated parmesan
- 1 cup thin-sliced cremini mushrooms
- 3/4 cup diced red bell pepper
- 1/2 cup thin red onion rings
- 1/3 cup pitted black olives, sliced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1 tbsp chopped fresh basil for finishing
Ingredient Substitutions
Homemade pizza dough: Replace with an equal weight of store-bought ball dough if you want to skip the rise time. Store dough is often softer and wetter, so dust the work surface with flour and let it sit at room temperature for 30 minutes before stretching. Expect a slightly less open crumb but the same bake time at high heat. The copycat papa murphys gourmet vegetarian pizza works well for weeknight cooking when time is limited.
Low-moisture mozzarella: Swap with an equal weight of shredded fontina for a richer, more elastic melt. Fontina browns faster, so check the crust at 15 minutes instead of 18. The slice will be softer and less stringy than with mozzarella.
Feta cheese: Use an equal amount of goat cheese crumbles for a tangier, creamier bite. Goat cheese softens more under heat and won’t hold a distinct crumble, so lower the oven by 10°C if you see early browning. The salty note becomes milder and more earthy.
Cremini mushrooms: Replace with the same volume of zucchini slices if you want a lighter vegetable. Zucchini releases more water, so salt the slices and rest them on a towel for 10 minutes before layering. The topping will be softer and less savory than mushrooms.
Step-by-Step Instructions
- Heat the oven to 230°C / 450°F and set a rack in the lower third. Brush a 14-inch tray with olive oil so the base crisps instead of sticking.
- Stretch the dough to a 14-inch round and lay it on the tray. Press the edge slightly thicker so it rises into a rim during bake.
- Spread crushed tomatoes in a thin layer, leaving a 1-inch border. Sprinkle salt and oregano over the sauce so the seasoning sits under the cheese.
- Scatter mozzarella, then feta and parmesan in an even mix. Place mushrooms, pepper, onion, and olives across the top without piling the center.
- Bake 16–18 minutes until the crust is golden and crispy at the edge and the cheese bubbles with light brown spots.
- Cool the pizza on the tray for 5 minutes, then slide to a board, scatter basil, and cut into 8 slices that hold their shape.
Pro Tips
Dry the crushed tomatoes in a mesh strainer for 5 minutes so excess water doesn’t steam the crust during bake. A wet sauce is the main reason a home pie turns soft under the toppings.
Slice vegetables thin and uniform so they cook at the same rate as the cheese. Thick pepper chunks stay raw while the crust burns if the heat is too high.
Learn pan tension and dough handling from pizza technique guides that focus on heat and flour type. Their notes on rest time helped shape the 30-minute dough sit used here.
Rotate the tray at the 10-minute mark if your oven heats from one side. An even turn prevents a pale back edge while the front browns too fast.
Use a metal tray rather than stone for this style because the thin dough needs bottom conduction. A stone works better for a thicker grandma pizza where a slower bake is fine.
Common Mistakes to Avoid
Overloading the center with vegetables traps steam and leaves a doughy middle. Keep the middle lighter and place heavier items near the rim where heat is strongest.
Skipping the oil on the tray causes the base to tear on removal. A thin film lets the crust release cleanly and adds color to the bottom.
Baking at low heat makes the cheese grease separate before the crust sets. Stay at 230°C / 450°F so the base crisps while the top melts.
Cutting right out of the oven breaks the soft cheese structure and drags toppings. The 5 minutes rest lets the fats firm so slices stay neat.
Serving Suggestions
Cut the pizza into 8 slices and serve with a simple garlic sauce for dipping the crust. The creamy side balances the tangy feta and tomato.
Pair with a cold aperol spritz if you want a light drink that cuts the cheese richness. The citrus note keeps the plate from feeling heavy.
Add a side white pizza slice for guests who prefer no tomato, making a small mix board. Keep both on separate trays so the sauces don’t blend.
Storage and Reheating
Place cooled slices in an airtight container and refrigerate for up to 3 days. Keep the basil off before storage so it doesn’t darken and turn bitter.
Reheat in a covered non-stick pan on medium-low heat for 4–5 minutes until the base crisps and the cheese softens. The lid traps heat so the top warms without drying.
You can freeze baked slices for up to 2 months in a sealed bag. Reheat from frozen in a 200°C oven for 10 minutes, checking that the center reaches steaming before serving.
Recipe Variations
Spicy Version
Add 1/2 tsp crushed red pepper to the sauce and swap red bell pepper for diced hot cherry peppers. The heat builds at the finish and pairs with the feta salt. Keep the bake time the same since the moisture level stays close.
White Spinach Version
Skip tomatoes and spread a thin layer of ricotta mixed with 1 tbsp olive oil, then add 1 cup chopped spinach. The crust bakes a shade lighter, so watch for golden and crispy edges at 16 minutes. This leans closer to a New York dough style with no red sauce.
Mediterranean Version
Replace mushrooms with artichoke hearts and add 2 tbsp capers with the olives. The brine notes sharpen the cheese and reduce the need for salt. Bake as written, but pat artichokes dry so they don’t add water.
Low-Cheese Version
Cut mozzarella to 1/2 cup and raise vegetables by 1/2 cup total for a lighter slice. The crust crisps a bit faster, so check at 15 minutes. The copycat papa murphys gourmet vegetarian pizza still holds together with less dairy weight.
Copycat Papa Murphys Gourmet Vegetarian Pizza
Description
This copycat Papa Murphy's gourmet vegetarian pizza brings a loaded meatless pie into your kitchen with a crisp crust, three cheeses, and a pile of fresh vegetables.
You get a chewy center, browned edge, and balanced mix of sweet peppers, mushrooms, onions, and olives without paying the store price.
Ingredients
Instructions
-
Heat oven and prep tray
Heat the oven to 230°C / 450°F and set a rack in the lower third so the thin crust gets strong bottom heat. Brush a 14-inch tray with olive oil so the base crisps instead of sticking during bake.
-
Stretch dough to tray
Stretch the dough to a 14-inch round and lay it on the oiled tray without tearing the center. Press the edge slightly thicker so it rises into a rim during bake and holds the toppings.
-
Spread sauce and season
Spread crushed tomatoes in a thin layer, leaving a 1-inch border around the edge for the rim. Sprinkle salt and oregano over the sauce so the seasoning sits under the cheese and flavors the base.
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Add cheeses evenly
Scatter mozzarella, then feta and parmesan in an even mix across the sauce. This three-cheese layer gives a creamy middle with browned, bubbly edges when baked.
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Layer vegetables on top
Place mushrooms, pepper, onion, and olives across the top without piling the center. Keep the middle lighter and heavier items near the rim where heat is strongest to avoid a doughy middle.
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Bake until golden
Bake 16–18 minutes at 230°C / 450°F until the crust is golden and crispy at the edge and the cheese bubbles with light brown spots. Rotate the tray at the 10-minute mark if your oven heats from one side to prevent a pale back edge.
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Cool before slicing
Cool the pizza on the tray for 5 minutes so the fats firm and the cheese structure sets. Sliding it too early breaks the soft cheese and drags toppings off the slice.
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Finish and cut slices
Slide the pizza to a board, scatter fresh basil over the top, and cut into 8 slices that hold their shape. Serve warm so the crust stays crisp under the sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 35mg12%
- Sodium 720mg30%
- Total Carbohydrate 48g16%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Place cooled slices in an airtight container and refrigerate for up to 3 days; keep basil off before storage so it doesn't darken.
- Reheating: Reheat in a covered non-stick pan on medium-low for 4–5 minutes until the base crisps and cheese softens, or from frozen in a 200°C oven for 10 minutes.
- Pro tip: Dry crushed tomatoes in a mesh strainer for 5 minutes so excess water doesn't steam the crust; learn more from our grandma pizza notes on tray conduction.
- Make ahead: Store-bought ball dough can replace homemade if rested at room temperature 30 minutes before stretching.
