You’ll be surprised at how easily this Gluten-Free Vegan Pizza with Mushrooms & Onions comes together! It is made with my new favorite gluten-free pizza crust and topped off with tomato sauce, homemade vegan mozzarella cheese, mushrooms and onions. Perfect for pizza night!
For the dough
- 1⅓ cups (128g) blanched almond flour
- ¾ cup (85g) tapioca flour, plus extra for rolling out
- ¼ teaspoon baking powder
- 1¼ teaspoons sea salt
- ¼–⅓ cup room temperature water
- 2 tablespoons olive oil or avocado oil, plus extra to brush on top
For the vegan mozzarella (this will make enough for about 4 pizzas)
- ⅔ cup raw cashews
- 2 tablespoons fresh lemon juice
- 1 clove fresh garlic
- 3 tablespoons nutritional yeast
- 1 tablespoon agar powder, this is the one I use (see Notes for replacement)
- 2 tablespoons tapioca starch
- 1½ teaspoons sea salt, or to taste
- ⅓ cup (67g) refined coconut oil
- 1⅔ cups water
For the toppings
- ½ cup marinara sauce (see Notes)
- 1 onion, sliced
- 8 oz. mushrooms of choice, I used Chestnut mushrooms
- Salt, pepper & herbs, to taste
- Fresh basil
For the dough
- Preheat the oven to 400ºF.
- In a mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt. Add in the ¼ cup of water and oil. Stir until combined. If the dough seems dry, add a little extra water. If it seems wet, add extra tapioca flour until a smooth dough forms. It shouldn’t be too sticky or wet.
- Dust a sheet of parchment paper with tapioca flour. Place the dough on top and roll the dough out until it’s thin and even – I like it super thin and crunchy. Fold the edges of the pizza up to form a crust, if desired.
- Slide the crust (still on the parchment) onto a baking sheet. Brush with olive oil.
- Bake on the top rack of the oven for 7 to 10 minutes, or until just starting to turn golden brown.
For the cheese
- Add all the ingredients to the blender and blend until smooth.
- Pour out into a saucepan and bring to the boil, stirring constantly. It will start to thicken — as it does, continue to stir very vigorously.
- As soon as it starts to bubble along the sides, set your timer for 2 minutes and keep stirring. After 2 minutes, remove from the heat. Pour into a bowl or ramekins. Cover and place in the fridge to set, about an hour. You can also use it while still hot. Keep covered until ready to use.
For the toppings/to assemble
- Bring a large skillet to medium heat. Once hot, add 1 tablespoon olive oil or avocado oil, along with the sliced onion. Season with salt and pepper, stir. Cook until translucent, and then add the mushrooms. Cook for another 5 minutes or so. Season with salt and herbs, as desired. I love adding a little fresh thyme.
- Once your crust has been par-baked, spread the marinara sauce on top. Dollop with the vegan cheese, and then add your sauteed vegetables.
- Bake for about 10 to 15 minutes, until cheese is softened and the crust is golden brown.
- Top with fresh basil and serve immediately. Leftovers keep well, too!
- If you don’t have agar powder and don’t want to buy it specifically for this recipe, you can replace it with an extra tablespoon of tapioca starch. The consistency will be slightly softer.
- I like to cook down my marinara sauce to make it thicker and more concentrated. To do this, heat about 1 cup of marinara sauce on the stove over medium-low heat. Stir frequently, until reduced by half, about 10 minutes.
- If you’re cooking for a crowd, the pizza dough recipe easily doubles or triples!