Let’s be honest. There are few things in life that are more delicious than a vegan mushroom + garlic white pizza.
Wild mushrooms seared with garlic, fresh thyme, and a creamy garlic base? Count me IN.
Oh, and did I mention the dough is homemade as well? Cause it is and it’s goooooood.
For this vegan mushroom + garlic white pizza, I used three types of mushrooms- oyster, white, and baby portobellos.
I love mushrooms on just about everything, but especially on a vegan white pizza.
The base of this pizza is thick, creamy, and garlicky. If you double the sauce, it is delicious on pasta or in a wrap too!
The homemade crust in this vegan mushroom + garlic white pizza really takes the flavor to the next level. This pizza is:
Rich
Creamy
Garlicky
Savory
Filling
Full of flavor
Packed with mushrooms
High in protein
1000% Delicious!
If you try this vegan mushroom + garlic white pizza, be sure to rate it in the comments and tag a photo with #carrotsandflowers on Instagram! We love to see how your versions turn out!
For other insanely delicious savory recipes, check out our Vegan Chicago Style Deep Dish Pizza and or our Vegan Loaded Smashed Potatoes.
- 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
- 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.
*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.
*Dough recipe adapted from Bobby Flay'srecipe.
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I have almost every kitchen gadget imaginable, except for a stand mixer (I do have a hand-held, but no dough hooks). Would it be possible to make the crust without one? In a food processor, blender or with a hand held mixer?
You can knead the dough by hand! It will take longer but should work fine and still be just as tasty. Here are some detailed instructions I found for you. 🙂
“In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.”
Source: http://www.foodnetwork.com/recipes/emeril-lagasse/basic-pizza-dough-by-hand-method-recipe.html
Perfect! Thank you so much for the detailed and rapid reply. I might just have to make this after all. So far, none of your recipes have failed me in the slightest.
Hey, you wrote:”Transfer the dough back to the cutting board and cut it into two pieces”. But do I have to use the whole dough for one Pizza? 🙂
The dough recipe is for two pizzas. 🙂 Sorry if my wording was confusing!
Made this tonight, fantastic recipe!! In addition to the mushrooms, we added red peppers, red onions, tomatoes and spinach.
I made this for dinner, it was amazing! I just added a scotch bonnet, which went really well with the garlic sauce. Thank you for a great recipe x
Where does the 1/3 cup of water listed under the cream heading come into play?
It’s to thin out the sauce when blending. Thanks for catching that! I’ll update the recipe. 🙂
Thank you! It looks delicious! It is going to be my favorite Pizza! ❤
FYI Mushrooms=Funghi (in italian)
Can something be substituted for the raw cashews? This will be my first vegan pizza but I don’t have any raw cashews on hand.
I usually swap raw sunflower seeds for cashews if you have those in your pantry. Thanks for trying the recipe, hope you love it!
YES YES!!! please make this recipe. It is hands down the best pizza I have had in a long while. I added grilled serranos and olives just because I had them laying around but it would be great as is. I am making it again for dinner tonight. Vegans and non vegans alike love this recipe. Winner for sure.
Thanks,
Jen
I can’t wait to make this. Oh my goodness. This looks phenomenal
Hello, this looks very good. ^-^ I was wondering if I could use cashew butter instead of raw cashews? I have a jar of the butter but unfortunately I don’t have any cashews. 🙁
Thank you!
Hi, cashew butter should be a good substitute! Depending on the amount of salt in the butter, you may need to adjust. Aim for a nice thick alfredo consistency and you should be all good!