Tacos and pizza are definitely some of my favourite foods. But for some crazy reason, I haven’t created or shared a pizza recipe yet?! I knew that needed to change. Once I created this creamy, dairy free roasted garlic sauce I knew it would make a great pizza sauce. Rather than a traditional tomato sauce, I opted to make this vegan mushroom pizza with a white sauce instead.
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Keeping the Crust Simple
Recently, I received a package from unbun, which is a local company here in Toronto. They make some really tasty burger buns and have just created their newest product, pizza crust. The line is catered to those that follow a keto type of diet. Although, I don’t follow any type of diet myself, I have tried their buns before and they are really quite tasty. I was curious to try the pizza and it was also really good. It is made with super simple ingredients and can be stored in your freezer. Once you are ready to pop it in the oven, just take one out, add your toppings and cook from frozen.
Dairy Free Creamy Garlic Sauce
Don’t get me wrong, I love all kinds of pizzas, both traditional Italian style type and the healthier ones like this one. You can check out my socca pizza with asparagus and feta over here. To me, it is all about making your choice not based on fear, but because you want to maybe enjoy a lighter meal. One is not better than the other in my opinion. I created this vegan mushroom pizza because I wanted to make it accessible to those that can’t have dairy. And after making it, I was SO happy with how it turned out. I will for sure make this again when I feel like having pizza.
Gimme all the Shrooms!
Mushrooms are probably one of my favourite foods on the planet! I know some people don’t like them because of their texture, but I don’t think I have ever met a mushroom I didn’t like. So for this vegan mushroom pizza, I used three different types! I couldn’t choose which ones I wanted to use, so I went with cremini, king oyster and beech. You could easily substitute different mushrooms with what you have access to. The key is to cook them before adding them to your pizza, as they release water and you don’t want a soggy pizza.
And Don’t Skimp on the Herbs
In terms of balancing the flavours for this pizza, I added some roasted garlic along with fresh thyme and rosemary. I based the recipe off of one of my favourite pizzas in Toronto, from Pizzeria Libretto. They make one of the most delicious mushroom pizzas with gorgonzola. If you ever in Toronto, check one of their locations out and order some pizza, they even have a gluten free pizza crust option if you need it.
Make this Vegan Mushroom Pizza For a Quick Weeknight Dinner
If you want to make this vegan mushroom pizza for a quick weeknight meal, you totally can. The only thing that requires some prep time is the garlic sauce. So, if you are able to roast the garlic ahead of time and soak the cashews, that will cut down on a lot of cooking time. Also, depending on the type of pizza crust you use, that could take up some additional time. If you are using a pre-made crust like I did, then it is even easier.
For an extra dose of goodness, I highly suggest finishing the pizza off with a healthy drizzle of olive oil and flaky sea salt. In regards to the sauce, you will have enough sauce for one very large pizza, or two small pizzas. I had more than enough for two of these unbun pizza crusts. If you want, you could even dip some of the pizza in that sauce! For the cashew cheese on top, I used a brand called Nuts for Cheese, specifically their black garlic one. It is an optional topping, but it is amazing! Because I only made one pizza, I added some of the extra roasted garlic cloves on top when I added the mushrooms.
This vegan mushroom pizza is honestly SO GOOD! If you make it, please let me know by tagging me on Instagram or sharing a review, rating and/or comment below. I love hearing from you!
Let me know, what is you favourite pizza topping below?
Vegan Mushroom Pizza with Creamy Roasted Garlic Sauce
A delicious vegan pizza with three kinds of mushrooms, herbs and a roasted garlic sauce.
Ingredients
For the Creamy Roasted Garlic Sauce
- 1 head Garlic
- 1/2 cup Cashews soaked for at least one hour
- 1/2 cup Water
- 2 tsp Miso paste yellow
- 2 tbsp Nutritional Yeast
- 2 tbsp Lemon Juice
- 1/8 tsp Sea Salt
For the Pizza:
- 8 Cremini Mushrooms sliced thin
- 4 King Oyster Mushrooms sliced
- 75 g Beech Mushrooms
- 1 tbsp Rosemary fresh, chopped
- 1 tbsp Thyme fresh, chopped
- 1 tsp Extra Virgin Olive Oil for drizzling, optional
- pinch Sea Salt as finishing, optional
- 1/2 block Black Garlic Cashew Cheese for topping, optional
Instructions
For the Garlic Sauce
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Preheat the oven to 400ºF (204ºC). Chop the top part of the garlic bulb off to expose some of the cloves. Wrap in a piece of aluminum foil and drizzle with avocado oil or extra virgin olive oil. Close the aluminum foil up around the garlic, leaving just a small opening at the top. Place in the oven and cook for 30 minutes, until garlic is softened. Let cool slightly, and then use a fork to scoop out the individual cloves.
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In a blender, add half of the garlic cloves from the roasted garlic, along with all other ingredients for the sauce. Blend on high until smooth and creamy and adjust the salt to your preference. Set aside.
For the Pizza
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In a skillet over medium heat, add the mushrooms with a drizzle of extra virgin olive oil and cook for about 5 to 6 minutes, until cooked through. Add half of the chopped herbs (both rosemary and thyme) and stir to combine.
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Take out the pizza dough and spoon the garlic sauce on top, smoothing it out with the back of a spoon as you go. Add the mushrooms on top along with the remaining herbs. Place in your oven and cook according to package directions.
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Remove the pizza from the oven and allow it to cool slightly. Then add the cashew cheese on top, drizzle with extra virgin olive oil and sprinkle the sea salt. Enjoy!
Recipe Notes
To soak the cashews quickly, I soak them in just boiled water for about 30 minutes. I use my Vitamix to blend which gets the sauce really smooth.
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