Jun 02, 2013
Shiitake and Onion White Pizza. Vegan and Gluten-free.
There’s something about a white pizza that brings out my epicurean gourmet. It doesn’t matter what else is on it. If it’s white, and I made it, I’m my own foodie hero. So make this pizza. And perhaps you will also feel like a gourmet chef. In your own kitchen, of course. Why not?
You can use whatever crust you like. I usually use Bob’s Red Mill Gluten-free Pizza Crust Mix. It’s pretty good and doesn’t take too long to prepare. Unfortunately I couldn’t find it on my last shopping trip. So I got a pre-made, frozen Udi’s. NOT so good. It was rather dry and tasteless so I don’t recommend it. Sorry, Udi’s! Thank goodness the toppings made up for the lackluster crust! This recipe will make one regular sized pizza or two small ones.
~ for the topping
- 1 pound shiitake mushrooms, sliced
- 1 red onion, sliced
- few leaves of fresh basil, sliced
- 1 package vegan mozarella-style cheese shreds (Daiya brand is the best)
- ½ tsp garlic powder
- ½ tsp oregano
- sprinkle of red pepper flakes
- sprinkle of crushed black pepper
~ for the white sauce
- 1 cup raw cashews
- scant 1 cup water
- 2 cloves garlic
- Make your pizza crust if you’re not using a pre-made one. Sorry, I don’t have a homemade, gluten-free crust recipe for you… yet! If you’re using Bob’s Red Mill, just follow the instructions on the package. It’s pretty easy and I use flax meal to replace the egg.
- Preheat oven to 375 degrees F.
- Place a sauté pan over medium heat, let it get hot and then add the onions, mushrooms, garlic powder and a little water.
- Sauté until the onions and mushrooms are tender. Add more splashes of water, as needed, to prevent sticking.
- Place the sauce ingredients into a high powdered blender and blend until smooth.
- Assemble the pie… spread the sauce on top of the pie crust. Don’t worry if it seems too thin. It will thicken a lot when it cooks.
- Top with the mushrooms, onions, basil and cheese shreds.
- Bake until the crust is golden and the “cheese” is soft (10-15 minutes).
- You may want to turn the oven setting to BROIL for the last few minutes to ensure the cheese is hot enough. Vegan cheese will NOT get brown and bubbly, so don’t be waiting for that! As long as it’s soft, if you use Daiya it will become nice and stringy, just like regular cheese.
- Garnish with some red pepper flakes and/or crushed black pepper.