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INGREDIENTS
2 cups sliced mushrooms (I used 3 baby portobellos, 3 oyster, and 3 white)
1 tsp olive oil
2 cloves garlic, minced
1 tsp fresh thyme leaves
⅔ cup vegan cheese (mozzarella or parmesan style)
Dough (makes 2 pizzas)
3½ - 4 cups white whole wheat flour + more for rolling
1 packet active dry yeast
1 tsp sugar
2 tsp sea salt
1½ cups warm water
2 Tbsp + 2 tsp olive oil
Garlic Cream Sauce
1 cup raw cashews
3 cloves garlic
2½ tsp lemon juice
3 tsp nutritional yeast
⅓ cup water
1 tsp sea salt
¼ tsp pepper
INSTRUCTIONS
Dough- Combine the flour, salt, yeast, and sugar in the bowl of a stand mixer fitted with a dough hook. Set the speed to medium. While the mixer is running, stream in the warm water and 2 Tbsp olive oil. Beat until the dough forms into a sticky ball. If it's too sticky, add flour 1 Tbsp at a time. If it's too dry, add more warm water 1 Tbsp at a time.
Transfer the dough to a floured cutting board and knead until it's a solid, smooth ball. Grease a medium bowl with 2 tsp olive oil. Place the dough in the bowl and cover. Let the dough rise for an hour in a warm place until it doubles in size.
Transfer the dough back to the cutting board and cut it into two pieces. Cover both pieces with plastic wrap or a clean towel. Let sit for 10 more minutes. Use one piece per pizza. Dough may be stored in the fridge for up to 5 days, sealed very tightly.
Garlic Cream Sauce- Boil the cashews for 10 minutes to soften or soak them in water for 2-3 hours, then drain. Place the softened cashews in a blender with the garlic, lemon juice, salt, pepper, and nutritional yeast. Blend until smooth, about 2-3 minutes.
Mushrooms- Heat 1 tsp olive oil in a skillet on medium high. Sear the mushrooms and garlic for 3-4 minutes until they begin to darken.
Pizza- Preheat the oven to 425 degrees. Grease a baking sheet or pizza stone with a small amount of olive oil and flour. Roll out the dough into a large circle then carefully transfer it to the stone.
Spread the garlic cream sauce on the dough as the base. Layer the seared mushrooms on top, followed by ⅔ cup vegan parmesan and ½ tsp fresh thyme. Brush a bit of olive oil on the crust before baking, if desired.Bake the pizza at 425 for 20-25 minutes, until the crust turns golden brown.
Check the pizza at 20 minutes to determine additional cook time. Let sit for 2-3 minutes before cutting and serving.
NOTES *Use the recipe from einkorn pizza dough instead *Sauce can be prepared up to 3 days ahead. (Store in sealed container in the fridge) *Double the sauce recipe to use in pastas and wraps.
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