Vegan 3-Mushroom Pizza Toppings
I love my mushrooms and this Vegan 3-Mushroom Pizza Toppings recipe is the bomb! Shitake and portobello are 2 of my favorites mushrooms and this pizza is loaded with them. I had a whole bunch of extra mushrooms from another job and I was just irking to use them up.
Mushrooms are either a love or hate relationship. As a kid, I loved pizza however I didn’t care much for mushrooms but somehow as an adult, I just can’t get enough of them. Now, pizza is still one of my favorites but finding one that will suit my dietary restrictions is somewhat of a challenge. Not only that but finding one that I actually enjoy is a whole other challenge. Like it or not, gluten-free pizzas tend to be dry and crumbly and have rarely been something that I can enjoy. This week, I have been experimenting with yeast-based doughs, more specifically pizza doughs, and when I finally found a mix that worked out, I was floored on how much more delicious it was than the frozen isle store-bought pizzas and even most restaurants that serve gluten-free pizza.
Now that I had a great dough recipe, what to load it up with? I scoured the internet for ideas and I finally ran into some mushroom pizzas that got me excited. This 3-Mushroom Pizza was amazing! If you’re a big fan of shrooms then this pizza will be your next big thing. For this, I used portobello, shitake, and oyster mushrooms which made for a phenomenal combination but feel free to get creative. Personally, I think that morels or truffles would be the bomb. For this, I used a delicious tomato-based sauce but if you have a little extra time to make a pesto, I would highly suggest you make it. Pesto is one of those sauces that you just can’t go wrong with and it goes so well with mushrooms. Top it off with some arugula and drizzle on some spicy oil and you’ve got yourself a killer gluten-free pizza. I would love to see your creations and feel free to send me your photos and comments.
Vegan 3-Mushroom Pizza Toppings
- 2 9-inch Parbaked pizzas *see notes for link to dough recipe
- 2 tbsp Olive oil
- 1 Ãƒâ€šÃ‚Â½ cups (200g) Shitake mushrooms sliced
- 1 Ãƒâ€šÃ‚Â½ cups (200g) Oyster mushrooms sliced
- 1 Red pepper finely sliced
- 1 Medium-sized portobello mushrooms sliced
- 3 Medium-sized garlic cloves pressed
- 2 tbsp Tomato paste
- 2 tbsp Fresh thyme
- 2 cups Vegan cheese shredded
- Spicy oil
- Handful of Arugula
- Preheat oven to 400Ãƒâ€¹Ã…Â¡F and place your cooled parbaked pizzas on a cookie sheet.
- In a skillet over medium-low heat, add 1 tbsp of olive oil, 2 garlic cloves and sautÃƒÆ’Ã‚Â© for a minute or 2. Then add your shitake, oyster mushrooms and red peppers and continue sautÃƒÆ’Ã‚Â©ing until soft about 3-4 minutes. Remove mushrooms from pan and set aside.Ãƒâ€šÃ‚Â Ãƒâ€šÃ‚Â Add another tbsp of olive oil and portobello mushrooms then sautÃƒÆ’Ã‚Â© for 3-4 minutes on each side or until they have browned. Set aside.
- While your mushrooms are sautÃƒÆ’Ã‚Â©ing, spread your tomato paste, garlic cloves and 1 tbsp of thyme onto the pizza leaving about an inch from the edge.Ãƒâ€šÃ‚Â
- Spread your vegan shredded cheese all over both pizzas and top with the sautÃƒÆ’Ã‚Â©ed mushrooms and peppers. Bake for 10 minutes.
- Ãƒâ€šÃ‚Â Remove from oven when cheese is fully melted. Top with optional ingredients and leftover thyme and enjoy!