When I first went vegan, I thought that meant cutting out pizza, because the best part of the pizza is the mountain of cheese…right? Wrong! Pizza can be totally delicious without cheese at all. Whether it is just tomato sauce and veggies or pesto pizza. However, sometimes, you just want something ooey and gooey and creamy and just plain tasty.
So I created the ooey gooey vegan pizza.
Otherwise known as white vegan pizza.
Otherwise known as coconut and mushroom pizza.
Yep, the goo is coconut, and wait until you taste it!
1/2 of a Medium Onion
2 Cloves of Garlic
2 Cups of Mushrooms (A Tub) Mixed or all one kind
1 Tablespoons of Olive Oil
1/2 teaspoon Salt
Several Grinds of Pepper
1/2 teaspoon Dried or Fresh Thyme, and more for garnish
1 Tablespoon Vegan Butter (or more Olive Oil)
1 Tablespoon All Purpose Flour
1 Can of Coconut Milk (Not lite!) a little over 1 1/2 Cups
1/2 of a Cube of Vegetable Bouillon, or 1 1/2 teaspoons Vegetable Broth Powder (Not liquid broth!)
2 teaspoons Lemon Juice
A Few Grates of Lemon Zest
Pizza dough (I bought mine but you can make your own if you want)
*These measurements have been updated from the original post, to make it easier for you!
Heat your oven to 425F. Chop up your onion, garlic, and mushrooms. A mixture of mushrooms is yummiest, but all one kind is fine. I used shiitake, oyster, and button. Sauté the onion in 1 tablespoon of olive oil. When they start looking golden and delicious, add the mushrooms and garlic. Season with salt, pepper and thyme.Sauté until everything is almost cooked, but not completely. They will finish cooking in the oven. Dump the mushrooms out into a bowl, and set aside.
No, this isn’t a really gross, dirty pan. Those are the remainder bits of the onion and mushroom sauté. You don’t want to clean this out, because it provides awesome flavour to the sauce. So in the same dirty pan, add a 1 tablespoons of vegan butter or olive oil, and your flour. You are making a roux. Whisk it together, this will form a paste, and let that paste cook for about a minute, but do not burn!
Pour the can of coconut milk in the pan. Whisk it all up so the roux is evenly mixed in. Add the lemon juice, the vegetable bouillon (a great cheat for flavour). Let it thicken and cook down.
While the sauce is thickening, shape your pizza dough. Sprinkle the counter and dough with a bit of flour so that it isn’t sticky, and just stretch and pull and squish until you get a nice pizza shape. Now put that baby on a lightly greased pan.
Your sauce should be ready now. To test, it should leave a nice thick coat on the back of the spoon. If it doesn’t seem to be getting thick, whisk in another tablespoon of flour, and cook longer, if your sauce gets too thick, whisk in a bit of water.
Right about now, you may feel that you have made a horrible mess and ended up with soup pizza. Don’t worry! It will be awesome when it comes out of the oven. So, put that pizza in the oven. Bake for 15 to 20 minutes, until it looks golden and delicious.
The coconut sauce needs to set and thicken, so it doesn’t slide off the pizza. So let it rest for 10 minutes. (Unlike I did in the feature picture). It is too hot to eat at this point anyways. (Lesson learned).