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!
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
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 tbsp 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 tbsp 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.
Calories: 391kcal, Carbohydrates: 66g, Protein: 12g, Fat: 11g, Saturated Fat: 3g, Sodium: 935mg, Potassium: 504mg, Fiber: 5g, Sugar: 12g, Iron: 5mg
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