Garlic and Mushrooms White Pizza

One of my biggest struggles since going completely plant based has been giving up my beloved pizza. But it turned out that there was no need to worry. In fact, this vegan pizza can easily compete with any other pizza out there and easily win the contest!

If in addition to pizza, you also love mushrooms, look no further, this is the perfect recipe for you! Scented porcini mushrooms with fresh thyme on homemade dough with creamy garlic sauce and a sprinkle of nutritional yeast. Enjoy my friend!

Notes:

The original recipe makes one large pizza (35 cm/14 inch), suitable for two hungry people. If you increase the number of servings, shape one pizza for each two servings.

This recipe, like many of my recipes, does not contain oil. Will dry-sauté the mushrooms and I promise you perfectly browned mushrooms.

Preparation time 1 hr, 10 min
Cooking time 10 min
Serve this recipe fresh

Ingredients (2 servings)

Mushrooms

• 2 cup Porcini mushrooms (cubed)
• 2 cup Mushrooms, raw (sliced, not to finely)
• 2 clove Garlic, raw (minced)
• 2 tsp Thyme, fresh

Pizza Dough

• 300 g White wheat flour, all-purpose
• 1 tsp Salt
• 1 1/2 tsp Baker’s yeast, active dry
• 165 ml Water (lukewarm)

Toppings

• 1/2 tbsp Nutritional yeast

White sauce

• 2/3 cup Cashews
• 1/3 cup Water
• 2 clove Garlic, raw
• 1 tbsp Nutritional yeast
• 1/2 tsp Salt
• 1/4 tsp, ground Black pepper

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Instructions

1. Prepare the pizza dough
   Combine the flour, salt and yeast in a bowl of a mixer fitted with a dough hook. With the mixer on low, slowly pour in the warm water and mix until a dough bowl forms. You may want to transfer the dough to a floured work surface and knead by hand until a smooth ball comes together. Alternatively, It is perfectly fine to knead using just your mixer. Transfer the dough back to the bowl, cover and let it rise for about an hour in a warm place. The dough should double in size.
2. Prepare the white base
   In the meantime, let’s prepare the sauce. Boil the cashews for 10 minutes to soften. Add the drained cashews to a narrow vessel along with the water, garlic, nutritional yeast, salt and black pepper. Blend using a vertical stick blender until smooth and creamy.
3. Dry-Sauté the mushrooms
   Warm a large skillet over high heat. Once hot add the mushrooms, thyme and garlic and cook for 4 - 5 minutes, stirring occasionally to prevent burning. The heat of the hot skillet will cause the mushrooms to release their natural juices. This liquid will cook off as the mushrooms perfectly brown.
   No oil involved, told you!
4. Prepare the pizza
   Preheat the oven to 275C (527F) and prepare a pizza pan. Place the dough on a floured surface and roll into a large circle (35 cm/14 inch). Transfer the dough to the pan, spread the white base and layer the mushrooms on top.
   Note: as an alternative to flour, you can use semolina to roll the dough.
5. Bake the pizza
   Bake the pizza for 9 - 10 minutes, until the crust turns golden brown. Let the pizza sit for 2 - 3 minutes before cutting and serving. Sprinkle with nutritional yeast, spread the love and enjoy with a friend!

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Nutrition

One serving contains 878 calories, 32 grams of protein, 22 grams of fat, and 173 grams of carbohydrates.

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