Homemade Vegan Mushroom Pizza

One of my greatest home creations is my mushroom pizza. It's so delectable. First of all, let's talk about crust. So I normally would make my own crust, especially since my husband has celiac's disease and it's just healthier to make the crust from scratch, but I have yet to find a good gluten free crust recipe. The crust pictured is from this amazing little bakery in Milwaukee called Blooming Lotus, they do gluten free, vegan, and refined sugar free products and when I am in Milwaukee, I like to support them. Plus, their crust is one of the best gluten free and vegan crusts I've had. 

Since this crust isn't available here, I have pulled together a couple other options. The crust pictured to the left is a pre-made whole wheat crust created by Engine 2 which is a whole food plant-based company. They create their products without oils, or refined sugars, and their products are vegan. The crusts aren't the greatest as far as flavor goes, but if you have the right toppings, you can't go wrong. 
Secondly, there is Schar brand pizza crusts. They are gluten free and are actually really delicious. They are also accidentally vegan. Meaning, that although it doesn't say vegan on the box, they have no animal products in them. This has been a go to crust for Chris and I for a long time, even before I was vegan and I was excited to find out that the majority of their products are vegan as well. 

On to the toppings. So for the sauce, I made my own vegan Alfredo sauce. 

Recipe:

1 Medium white onion
1-2 cups veggie broth
1/2 tsp salt
1/4 tsp pepper
4 Large Garlic cloves
1/2 heaping cup raw cashews
Juice of 1 lemon
4 Tbsp nutritional yeast

Add 1 chopped onion and 1 cup of broth to a large pan over medium heat, cook for 8 minutes until onion is tender. Add garlic and cook until the broth is gone. Add cooked onion and garlic to a high speed blender along with the other ingredients and blend until smooth. 

Note: I add the garlic cloves as full cloves since my blender is high powered enough to break them up. 

After the sauce is done, set aside. 

The next step for this pizza, is to grab your mushrooms. I usually use baby bellas since I can find organic baby bellas at almost any store I go to and I love the flavor and texture. Cut your mushrooms into slices or pieces, whatever your desired texture. Then saute in 1 Tbsp of coconut aminos and a touch of balsamic vinegar. While these are cooking, cut up a red onion and saute in balsamic vinegar and a small amount of veggie broth until soft. 

Once your toppings are ready, pull out your crust and smother it with as much sauce as you like. I usually like quite a bit of sauce, but don't want the crust to get soggy, so it depends on what crust I'm using. The Schar brand holds up pretty well, but the engine 2 brand is thinner and gets soggy more easily. After the sauce is on, spread on your mushrooms and onions. I like to add some sort of greens as well. You could use spinach, kale, chard, or mixed greens, whatever you have in your fridge. This pizza also tastes great with artichoke hearts, but I've been having trouble finding those organic. 

Lastly, I have been adding Miyoko's Mozzerella cheese to my pizzas. It's a great brand with great ingredients, all organic, and nothing bad from what I can tell. It tastes kind of like a ricotta cheese to me. It's very delicious! I highly recommend it! I slice the cheese into pieces and cover the pizza, there is usually a tiny bit left at the end to munch on, but it depends on if you are just covering one pizza or if you are spreading it out on two. This cheese is also great as a substitute for cheese in lasagna! 

Once all toppings are on, follow the instructions listed on your crust. Sometimes for gluten free crusts you have to cook it a little longer if you want it crispy. 

Once cooked, remove from the oven, wait a few minutes and then slice up your deliciousness!