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Vegan Wild Mushroom + Garlic White Pizza

February 6, 2017 By Carrots and Flowers

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

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.

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

Oh, and did I mention the dough is homemade as well? Cause it is and it’s goooooood.

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

For this vegan mushroom + garlic white pizza, I used three types of mushrooms- oyster, white, and baby portobellos.

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

I love mushrooms on just about everything, but especially on a vegan white pizza.

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

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 ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

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! 

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

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.

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

5.0 from 1 reviews
Vegan Wild Mushroom + Garlic White Pizza
 
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Prep time
1 hour 20 mins
Cook time
22 mins
Total time
1 hour 42 mins
 
The ULTIMATE Wild Mushroom + Garlic White Pizza. Seared wild mushrooms with fresh thyme on homemade dough with a creamy garlic base and vegan parmesan.
Author: Carrots and Flowers
Recipe type: Main Course
Cuisine: Vegan, Pizza
Serves: 8 slices
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
*White whole-wheat flour may be substituted with bread flour, all-purpose flour, or regular whole-wheat flour.
*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.
Nutrition Information
Serving size: 1 slice Calories: 276 Fat: 12g Saturated fat: 2g Unsaturated fat: 9g Carbohydrates: 26g Sugar: 0.9g Sodium: 293mg Fiber: 4.8g Protein: 7g Cholesterol: 0mg
3.5.3226

To save this vegan mushroom + garlic white pizza for later, pin the photo below! Have a happy week friends, stay tuned for more recipes this week and don’t forget to check out our videos on Facebook!

The ULTIMATE Vegan Wild Mushroom Garlic White Pizza | Seared garlic mushrooms and fresh thyme over a creamy garlic base | Cheezy, savory, and SO delicious | The perfect dinner party recipe

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Comments

  1. Jaime says

    February 6, 2017 at 8:30 pm

    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?

    Reply
    • Carrots and Flowers says

      February 6, 2017 at 8:37 pm

      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

      Reply
      • Jaime says

        February 6, 2017 at 9:33 pm

        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.

        Reply
  2. Natascha says

    February 13, 2017 at 7:56 pm

    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? 🙂

    Reply
    • Carrots and Flowers says

      February 13, 2017 at 8:53 pm

      The dough recipe is for two pizzas. 🙂 Sorry if my wording was confusing!

      Reply
  3. Julie says

    March 10, 2017 at 12:20 am

    Made this tonight, fantastic recipe!! In addition to the mushrooms, we added red peppers, red onions, tomatoes and spinach.

    Reply
  4. Sunita says

    July 5, 2017 at 8:38 pm

    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

    Reply
  5. Jane says

    October 22, 2017 at 8:39 pm

    Where does the 1/3 cup of water listed under the cream heading come into play?

    Reply
    • Megan Sadd says

      October 23, 2017 at 10:49 pm

      It’s to thin out the sauce when blending. Thanks for catching that! I’ll update the recipe. 🙂

      Reply
  6. Antonella Ucci says

    December 23, 2017 at 6:55 pm

    Thank you! It looks delicious! It is going to be my favorite Pizza! ❤
    FYI Mushrooms=Funghi (in italian)

    Reply
  7. Jessica says

    April 2, 2018 at 4:51 pm

    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.

    Reply
    • Megan says

      April 2, 2018 at 5:01 pm

      I usually swap raw sunflower seeds for cashews if you have those in your pantry. Thanks for trying the recipe, hope you love it!

      Reply
  8. Jen says

    September 15, 2018 at 4:43 pm

    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

    Reply
  9. Natalie Bench says

    December 24, 2018 at 6:11 am

    I can’t wait to make this. Oh my goodness. This looks phenomenal

    Reply
  10. Anon1213 says

    August 14, 2020 at 2:27 pm

    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!

    Reply
    • Carrots and Flowers says

      August 16, 2020 at 10:52 pm

      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!

      Reply
  11. Mike says

    December 13, 2021 at 12:35 am

    I tried this recipe. Tuned out really great. I made this with whole wheat flour. Nutritional yeast have that cheese like flavour in each bite. I also topped it with onions and belle peppers. Amazing recipe for vegans

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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