Vegan White Sauce Mushroom Pizza
Switch up your regular tomato pizza for this vegan white sauce pizza for a fun change. It is quick and easy to prepare and absolutely delicious, even without any cheese! The garlic and generous amount of dried herbs make the white sauce so flavorful, which pairs so well with mushrooms and artichokes. You'll love it!
Servings: 8 slices
Calories: 170kcal
Ingredients
For the white pizza sauce
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 ½ cup plain plant-based milk unflavored and unsweetened, use soy or oat milk for a nut-free recipe
- 1 tbsp nutritional yeast
- ½ tsp onion powder
- ½ garlic powder
- ½ tsp salt
- 1 tsp dried basil
- 1 tsp dried parsley or oregano
- 2 tbsp lemon juice
For the funghi pizza
- 1 batch of pizza dough (16 oz) or buckwheat pizza crust see notes
- ½ yellow onion finely chopped/sliced
- 4 oz assorted mushrooms thinly sliced
- canned artichokes drained, patted dry and roughly chopped (I used ¾ of a 14 oz can)
- ¼ tsp dried thyme
- sprinkle of salt and freshly cracked black pepper to taste
- arugula or fresh basil for serving, optional
Instructions
Make the pizza sauce
- In a small sauce pan, add the oil and warm up on medium-high heat. Then, add the flour and whisk while cooking for 1-2 minutes. Then, add the milk and whisk well.
- While the sauce is warming up, add the garlic and onion powder, nutritional yeast, dried herbs and salt. Whisk often and keep cooking on medium heat until the sauce thickens, about 5-7 minutes. Remove from the heat, add the lemon juice and stir to combine. Set aside to cool down.
Make the funghi pizza
- Pre-heat the oven to 375º.
- If you are using fresh pizza dough or my buckwheat pizza crust, then start by shaping/rolling it and pre-bake for about 5-7 minutes (if doing my buckwheat pizza crust, the surface should look a little dry with a few cracks after pre-baked).
- Take out of the oven and spread as much of the white sauce as you want over the crust. Then, top with the onions, mushrooms and artichokes. Sprinkle with the dried thyme and a little salt and black pepper. Bake for another 15 minutes or until the vegetables look done to your liking.
- Let the pizza rest for 5-10 minutes before slicing. Top with fresh basil, vegan parmesan and red pepper flakes, if desired. Enjoy!
Video
Notes
- Store any leftovers in an air-tight container for 2-3 days and reheat using the oven or toaster oven.
- Other garnishing ideas include roasted zucchini, wilted spinach or kale, red pepper, white beans, caramelized onions, etc.
- Once the pizza is done, you can top with red pepper flakes, fresh basil, truffle oil or salt, vegan ricotta cheese, walnut pesto, arugula, vegan parmesan cheese, etc.
- I used this gluten-free pizza crust to make this recipe.
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 169mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg