Name: Vegan Mushroom & Shallot White Pizza
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Ingredients: 1 16-ounce package pre-made pizza dough; flour (for rolling out dough); 3 tbsp sun-dried tomato oil (from the jar, separated); 4 shiitake mushrooms (stems removed and thinly sliced); 1 shallot (thinly sliced); salt and pepper (to taste); 1 tsp fresh thyme (chopped); 1 tsp fresh basil (chopped); 1 clove garlic (minced); 4 tbsp vegan cream cheese; 3 tbsp vegan creamer* (unsweetened); 1/4 cup sun-dried tomatoes (roughly chopped, oil drained); arugula, olive oil, basil, red pepper flakes (for serving)

This Vegan Mushroom & Shallot White Pizza is better than takeout! Plenty of herbs, sun-dried tomatoes, creamy sauce & caramelized mushrooms!

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Are you ready for restaurant quality pizza at home...but super easy to make??? I've got you. Because this pizza is seriously mouthwatering and better than any vegan pizza I've ever ordered. I've got some tricks up my sleeve to get you a super yummy "cheese" without vegan cheese shreds and a "sauce" you might not expect on a pizza.

Cooking up the mushrooms and shallots

While the dough is resting (I always use pre-made dough) and the oven is pre-heating, the mushrooms and shallots are going to get a quick browning. Now...you want them to caramelize, but you definitely don't want them to burn or overcook. So keep an eye on them, and don't overdo it.

I also cooked them up in the oil from a sun-dried tomato jar. This gives them an extra layer of flavor!

What kind of sauce to use on Vegan Mushroom & Shallot White Pizza

This pizza doesn't have a traditional sauce. Instead we are going to use herbs, oil and garlic to create a tasty base for all of the other toppings.

Again, I used the oil from a sun-dried tomato jar in addition to a clove of garlic, fresh thyme & basil. You could swap out the fresh herbs depending on what you have on hand. But this "sauce" adds so much flavor. It is mind blowing!

How to make the "cheese" for this Vegan Mushroom & Shallot White Pizza

I'm bringing back one of my favorite vegan cheese techniques - vegan cream cheese & vegan creamer. I swear by this combo. It starts out as a liquid and cooks into a faux-mozzarella. It is basically magic.

You can see how I've used this with Spaghetti and Meatballs and Vegan Lasagna. It is quickly becoming my go-to!

How to serve this Vegan Mushroom & Shallot White Pizza

After the pizza is assembled and cooked it is time for my favorite part...extra toppings! I'm talking about the toppings you put on after it comes out of the oven.

I went for arugula, basil, red pepper flakes, a sprinkle of salt and a drizzle of olive oil. You can do all of these (like me) or add your favorites. It will be delicious no matter what!

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5 from 1 vote

Vegan Mushroom & Shallot White Pizza

This Vegan Mushroom & Shallot White Pizza is better than takeout! Plenty of herbs, sun-dried tomatoes, creamy sauce & caramelized mushrooms!

Course Main Course

Cuisine Italian

Keyword mushrooms, pizza, shallots

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings

Calories 391kcal

Ingredients

1 16-ounce package pre-made pizza dough
flour for rolling out dough
3 tbsp sun-dried tomato oil from the jar, separated
4 shiitake mushrooms stems removed and thinly sliced
1 shallot thinly sliced
salt and pepper to taste
1 teaspoon fresh thyme chopped
1 teaspoon fresh basil chopped
1 clove garlic minced
4 tablespoon vegan cream cheese
3 tablespoon vegan creamer* unsweetened
¼ cup sun-dried tomatoes roughly chopped, oil drained
arugula, olive oil, basil, red pepper flakes for serving

Instructions

Place the dough on a lightly floured surface and preheat the oven to 500 degrees. Allow the dough to come to room temperature and the oven to preheat for 30 minutes.
While the dough is resting, add 1 tablespoon of the sun-dried tomato oil to a pan over medium heat. Add the mushrooms, shallots and a pinch of pepper and stir to combine. Cook for 5 minutes, stirring only a couple of times. Add a pinch of salt and cook for a couple more minutes.** Remove from the heat and set aside.
Add the remaining 2 tablespoon of oil to a bowl with the thyme, basil & garlic. Stir to combine and set aside.
Combine the cream cheese and creamer in a bowl and whisk until smooth. Set aside.
To assemble spread out the dough on a lightly oiled baking sheet. Spread out to your desired shape. Spread the oil/herb mixture out on the dough. Top with the sun-dried tomatoes. Drizzle the cream cheese mixture over the tomatoes. Finally, spread out the mushrooms/shallots over the top. Place in the oven and bake for 10 minutes. Rotate the pizza and cook for another 3 minutes.
Remove from the oven and top with arugula, basil, red pepper flakes, a pinch of salt & a drizzle of olive oil (optional). Slice and serve!

Notes

*You can usually find this in the coffee creamer section at the store. You can swap for non-dairy milk, but adjust the amount since non-dairy milk is thinner.

**You want the mushrooms caramelized but not overcooked - they will continue to cook in the oven.

Nutrition

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