Vegan Portobello and Oyster Mushroom Pizza with Almond-Cashew Cheese
I’ve been making plant based pizza for many years and this latest creation is both simple and quite delicious.
Dough: I constantly experiment with dough, always in search of that elusive perfect blend of ingredients and conditions. From all of my experience with ovens, BBQ’s, temperatures, and trays vs. stones, I typically prefer to cook at very high heat (my home stove maxes out at 550F, while the BBQ goes to 650F) and depending on the oven or the BBQ will pre-heat on high. I also swear by a good pizza stone - these don’t have to be the most expensive (one that lasted me the longest was the cheapest version from the local grocer) but just have to be able to withstand high heat. As contained within the recipe, once my dough has raised and I’m ready to assemble the pizza, I preheat the oven on high with the stone inside. I then will actually transfer my rolled out dough onto the hot pizza stone and top it. This helps to ensure a nice crisp crust throughout the center of the pizza especially. With that being said let’s get to making this thing!
2-1/2 tsp yeast
2 cups all purpose flour
1/2 cup whole wheat flour (obviously you can do 2-1/2 cups of one or the other, but I like this combination)
3 tsp raw sugar
1 tsp salt
1 tsp onion powder
1 tsp garlic power
1 cup warm water
2 Tbsp olive oil
In a large mixing bowl, combine the yeast, flours, sugar, salt, onion powder and garlic powder. Mix well. Add warm water and oil and mix until evenly combined throughout. Place the dough on a lightly floured work service and knead for approximately 10 minutes until the dough has a nice smooth appearance. Place dough in a lightly oiled large bowl, cover and let sit to rise for an hour.
1/2 cup raw almonds
1/2 cup raw cashews
2 Tbsp lemon juice
1 tsp garlic powder
1 tsp onion powder
2 Tbsp nutritional yeast
1 Tbsp olive oil
1/2 cup water (+ more to turn)
sea salt to taste
This Almond-Cashew cheese is remarkably simple and quick to prepare. Place all ingredients in a blender and mix. Increase the water as necessary only enough to make the blender turn. The cheese, when mixed, should be a thick consistency similar to hummus. I also typically oversalt this recipe a bit on purpose as the cheese will be spread out over the pizza.
1 raised pizza dough (see above)
1 batch of Almond-Cashew Cheese (see above)
1 15oz can or jar of pizza sauce (I love to make my own and prefer it, but that recipe is for another day!)
2 large portobello mushrooms, chopped
6oz oyster mushrooms, chopped
1 cup fresh basil leaves (stems removed)
Sprinkle of cornmeal
While the dough is rising, I next prepare the mushrooms. Heat a medium to large skillet over medium heat with 2 tsp vegetable oil. When the skillet is hot, add the portobello and oyster mushrooms. Saute for 5-7 minutes until soft. Remove from heat.
Let’s finally assemble this thing!
Preheat your oven to 550F or as high as it will go and this recipe can also be put on the BBQ (see above). Place your pizza stone into the oven to preheat.
Lightly cover the dough with a dusting of flour and place on a lightly floured work surface. Knead for 3-5 minutes. Roll out dough to the size of your stone. Have all other ingredients and toppings ready.
When the oven is preheated, carefully remove the hot stone from the oven and place on a heat resistant surface. Lightly dust the surface of the stone with cornmeal. Next, carefully transfer the dough from the work surface onto the pizza stone. Next, add a thin layer of pizza sauce and then on top spoon a thin layer of the almond-cashew cheese. Spread evenly. Then place basil leaves across the pizza and sprinkle the sautéed mushrooms evenly throughout.
Carefully place the pizza in the preheated oven and cook at same temperature for approximately 8-10 minutes, until the crust is a golden brown.