Once upon a time, there was a girl named Sam. Sam was chatting with her mom about how she discovered these things called “blogs” and that these “blogs” were magical places where you could share your recipes with the world.
“So start a blog, then.” Said Sam’s mom.
“Yeah, I will!” said Sam. And so she did.
The problem was that Sam started her blog before she even really understood what a blog was. She had zero knowledge in food photography, and her idea of a recipe was to simply list the ingredients without specific measurements and let whoever read the “recipe” to figure out the rest themselves. Sam thought this was very “fuss-free”. Sam was wrong.
Nevertheless, Sam put in endless hours of hard work. Sam used her own magic to teach herself how to take photos, and how to properly write recipes, and eventually, her blog became her career. It was a dream come true. (No fairy godmother needed, thankyouverymuch).
One fine day, Sam went through her old recipes and deleted some of her early work including a recipe for “ooey gooey vegan pizza”.
“Nay!” The villagers cried. They had enjoyed the ooey gooey vegan pizza recipe, even though it was as ugly as a troll. Sam started to regularly receive messages of their longing for their one true love (pizza).
Sam was a kind and fair blogger so she gave the villagers what they wanted, and re-published the new and improved “Creamy Vegan Coconut Mushroom Pizza”.
“Hurray!” the villagers cheered which made Sam happy. And so they all lived happily ever after with bellies full of creamy pizza deliciousness.
The end.
True story… Well, ok, I added a little flair but you get the idea. This Creamy Vegan Coconut Mushroom Pizza was a winner even way back when it was ugly. Now that I have my lighting and photography on point, and I learned the importance of actually writing a recipe, I thought it was time to reshare it. Well, actually, you thought it was time to reshare it as I really did keep getting requests for that old ugly photo! Haha. It’ just goes to show good food is good food regardless of pretty photos.
Creamy Vegan Coconut Mushroom pizza is a mushroom lovers delight! Sautéd mushrooms covered in a lemon thyme coconut sauce that bubbles and browns to perfection in the oven. If you want something rich and creamy, this is the pizza for you!
To make Creamy VeganCoconutt Mushroom Pizza: melt the butter in a large skillet over medium-high heat then add in the onions and garlic. Sauté for a couple of minutes until they begin to soften. Add in the mushrooms and satué until they have shrunk in size and cooked through, about 5 minutes. If needed you can add a small splash of water to help the mushrooms from sticking to the pan. Remove the mushrooms and onions from the pan and set aside. Return the pan to the heat.
Add more vegan butter to the pan and when melted sprinkle in the flour. Stir the flour into a paste and cook for 1 minute. This makes a roux which will help thicken the sauce.
Whisk in the coconut milk along with all the remaining spices and seasonings. Cook the sauce while whisking for about 5 minutes until it thickens. It should leave a thick coat on the back of the spoon. Remove from heat and let cool a bit.
On a lightly floured surface, stretch the pizza dough until it fits the pizza pan. Spread the mushrooms over the pizza dough.
Then pour the slightly cooled coconut sauce over top. Bake for 18 to 20 minutes until the crust is golden brown and the coconut sauce is bubbly and lightly browned. Let cool 10 minutes before slicing.
This decadent mushroom lovers pizza is covered in a rich dairy-free coconut sauce that bubbles and browns to perfection in the oven.
- 1 tablespoon vegan butter or olive oil
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 450 g button mushrooms, sliced (about 6 cups sliced)
- 1 tablespoon vegan butter or olive oil
- 1 tablespoon all-purpose flour (or gluten-free all purpose blend if preferred)
- 1 1/2 cups full-fat coconut milk (the kind in a can)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 recipe Go-To Pizza Dough from Fuss-Free Vegan page 211 or store-bought pizza dough
- Preheat your oven to 425F (220C). Lightly grease a pizza pan.
- For the mushrooms: melt the butter in a large skillet over medium-high heat then add in the onions and garlic. Sauté for a couple of minutes until they begin to soften. Add in the mushrooms and satué until they have shrunk in size and cooked through, about 5 minutes. If needed you can add a small splash of water to help the mushrooms from sticking to the pan. Remove the mushrooms and onions from the pan and set aside. Return the pan to the heat.
- For the coconut sauce: Add more vegan butter to the pan and when melted sprinkle in the flour. Stir the flour into a paste and cook for 1 minute. This makes a roux which will help thicken the sauce. Whisk in the coconut milk along with all the remaining spices and seasonings. Cook the sauce while whisking for about 5 minutes until it thickens. It should leave a thick coat on the back of the spoon. Remove from heat and let cool a bit.
- To prepare the pizza: On a lightly floured surface, stretch the pizza dough until it fits the pizza pan. Spread the mushrooms over the pizza dough, and then pour the slightly cooled coconut sauce over top. Bake for 18 to 20 minutes until the crust is golden brown and the coconut sauce is bubbly and lightly browned. Let cool 10 minutes before slicing.
Bon appetegan!
Sam
My first cook with coconut milk and IT DOESN’T TASTE LIKE COCONUT! Yippee! This was delish and I’m not a big fan of anything coconut. I think the lemony bits did the trick. This recipe will make the rotation and I think I will add caramelized onions, as another suggested, sauteed spinach and a sprinkle of red pepper flakes. Thanks, Sam!
Hahahahaha! Love it! So happy you enjoyed 🙂
Soooo delicious! Thank you for sharing this recipe with us Sam! I have made your sauce many times and simply topped my pizza with whatever I was feeling.. mostly with a massive amount of caramelized onions, can’t get enough. I’m about to make it again tonight, yummm x
Yay! So happy you love it so much, Ren! Great idea to spice up the toppings too 🙂
So I just made this, and it was super delicious!
However, in the last minute or so of stirring the sauce, it split. Is there something I did that caused this, or something to do to avoid it (or fix it if it happens again?)
Thank you for the amazing recipes!
So happy you enjoyed it so much, D! If your sauce boils for too long it could potentially split, so I recommend cooking it at a low simmer to help avoid this. Different coconut milk brands will have different results as well as lots have added ingredients so you could try a different brand next time. My go to for cooking is Grace. Hope that helps!
I LOVE this recipe. Sam, you make vegan life so easy. I’m sharing this on my Facebook page.
I like a lot of spice do I added Hungarian hots to the mushrooms. Yum
Yay! Thrilled you love it, and so happy you think I’m helping make veganism easy. That’s my goal! 😀
Coconut milk is a favorite, and this looks fantastic! But now you’ve got me thinking about coconut curry pizza…
Ooohhh, interesting!
This was the first post I saw of yours and the Ooey Gooey and the Spicy Avocado Pizza’s were the first two of your recipes that I tried – both were awesome and the Ooey Gooey has become a regular feature on our dinner plate now!
Aww wow! You must have been following me for a long time, then Franceyne 🙂 Thanks for coming along on my journey!
Made it for dinner tonight! Delicious! My husband would have eaten the whole thing himself if I hadnt grabbed mine first! Thank you!
Hahahaha! Love it. So happy you both enjoyed it so much 🙂
This is soooooo delicious! I used a “cheater” pizza crust from the grocery store, so even easier. Super kid-friendly… my picky 4 year old went for seconds! Hubby makes a broccoli mushroom rice casserole and he thought the mushrooms/coconut cream sauce would be awesome in that too; so a versatile recipe is always good! Two-thumbs up!
Yay! So happy you loved another recipe, Srivani! 😀
I made this for dinner last night and it was absolutely DELISH. For the sauce I used soy milk instead of coconut, and added a bt of vegan stock powder and some nooch to the sauce. So yummy. Will try coconut milk next time. Brilliant, thank you paula xo
You’re most welcome! SO happy you loved it, Paula 🙂
We made this last night for dinner and it was yummy! I added crushed red pepper, nooch, pizza seasoning, and a little bbq sauce on top. Yummm
Woohoo! Glad you enjoyed it 🙂
i’m thinking why not just the shrooms mixed in w/ the sauce and then on a spoon? too rich? ok maybe throw in a few other veggies …. looks delicious.
Hahaha, enjoy!
I love the recipe for the pesto pizza, sounds wonderful and i cannot wait to try it.
Awesome! I hope you enjoy it 🙂
Just wondering if per chance you would have a celiac (gluten free) version of this pizza. I would buy a prepared crust but it is the sauce I was most wondering about. Btw It looks fabulous.
Hi Irene, you can use a gluten-free crust, and then sub the all-purpose flour for gluten-free all purpose flour blend. Enjoy!
Pizza. Mushrooms. It’s like you know my soul. This is, also, very timely – I am making pizza for myself this Saturday to have while watching Season 2 of “Stranger Things” on Netflix! So now I have this conundrum – make a traditional pizza or a Creamy Vegan Coconut Mushroom Pizza. WAIT!! I’ll make both! I’ll just divide the dough and make 2 little pizzas. Thanks for the idear. Vegan On! I shall fall asleep with a great big smile on my face that night.
Addendum – the Season 2 of “Stranger Things” on Netflix begins Friday, not Saturday – Sorry!
Yes! I can’t wait!! I had this pizza just the other night, but you’re right, I might have to make it Friday again!!! 🙂