Introducing, the story of the "Creamy Vegan Coconut Mushroom Pizza and the Blog":
Feel free to skip ahead to the recipe card but stick around if you want to hear a lovely story starring me (Sam) and an early favourite of mine (Creamy Vegan Coconut Mushroom Pizza). Here goes:
Once upon a time, there was a girl named Sam. Sam was chatting with her mom about how she discovered these things called "blogs" and that these "blogs" were magical places where you could share your recipes with the world.
"So start a blog, then." Said Sam's mom.
"Yeah, I will!" said Sam. And so she did.
The problem was that Sam started her blog before she even really understood what a blog was. She had zero knowledge in food photography, and her idea of a recipe was to simply list the ingredients without specific measurements and let whoever read the "recipe" to figure out the rest themselves. Sam thought this was very "fuss-free". Sam was wrong.
Nevertheless, Sam put in endless hours of hard work. Sam used her own magic to teach herself how to take photos, and how to properly write recipes, and eventually, her blog became her career. It was a dream come true. (No fairy godmother needed, thankyouverymuch).
One fine day, Sam went through her old recipes and deleted some of her early work including a recipe for "ooey gooey vegan pizza".
"Nay!" The villagers cried. They had enjoyed the ooey gooey vegan pizza recipe, even though it was as ugly as a troll. Sam started to regularly receive messages of their longing for their one true love (pizza).
Sam was a kind and fair blogger so she gave the villagers what they wanted, and re-published the new and improved "Creamy Vegan Coconut Mushroom Pizza".
"Hurray!" the villagers cheered which made Sam happy. And so they all lived happily ever after with bellies full of creamy pizza deliciousness.
The end.
True story... Well, ok, I added a little flair but you get the idea. This Creamy Vegan Coconut Mushroom Pizza was a winner even way back when it was ugly. Now that I have my lighting and photography on point, and I learned the importance of actually writing a recipe, I thought it was time to reshare it. Well, actually, you thought it was time to reshare it as I really did keep getting requests for that old ugly photo! Haha. It' just goes to show good food is good food regardless of pretty photos.
Creamy Vegan Coconut Mushroom pizza is a mushroom lovers delight! Sautéd mushrooms covered in a lemon thyme coconut sauce that bubbles and browns to perfection in the oven. If you want something rich and creamy, this is the pizza for you!
To make Creamy Vegan Coconut Mushroom Pizza:
Melt the butter in a large skillet over medium-high heat then add in the onions and garlic. Sauté for a couple of minutes until they begin to soften. Add in the mushrooms and sauté until they have shrunk in size and cooked through, about 5 minutes. If needed you can add a small splash of water to help the mushrooms from sticking to the pan. Remove the mushrooms and onions from the pan and set aside. Return the pan to the heat.
Add more vegan butter to the pan and when melted sprinkle in the flour. Stir the flour into a paste and cook for 1 minute. This makes a roux which will help thicken the sauce.
Whisk in the coconut milk along with all the remaining spices and seasonings. Cook the sauce while whisking for about 5 minutes until it thickens. It should leave a thick coat on the back of the spoon. Remove from heat and let cool a bit.
On a lightly floured surface, stretch the pizza dough until it fits the pizza pan. Spread the mushrooms over the pizza dough.
Then pour the slightly cooled coconut sauce over top. Bake for 18 to 20 minutes until the crust is golden brown and the coconut sauce is bubbly and lightly browned. Let cool 10 minutes before slicing.
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Creamy Vegan Coconut Mushroom Pizza
Servings: slices (1 pizza)
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Ingredients
For the mushrooms:
- 1 tablespoon vegan butter or olive oil
- ½ yellow onion,, chopped
- 2 cloves garlic,, minced
- 450 g button mushrooms, sliced (about 6 cups sliced)
For the coconut sauce:
- 1 tablespoon vegan butter or olive oil
- 1 tablespoon all-purpose flour, (or gluten-free all purpose blend if preferred)
- 1 ½ cups full-fat coconut milk, (the kind in a can)
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 recipe Go-To Pizza Dough from Fuss-Free Vegan page 211, or store-bought pizza dough
Instructions
- Preheat your oven to 425F (220C). Lightly grease a pizza pan.
- For the mushrooms: melt the butter in a large skillet over medium-high heat then add in the onions and garlic. Sauté for a couple of minutes until they begin to soften. Add in the mushrooms and satué until they have shrunk in size and cooked through, about 5 minutes. If needed you can add a small splash of water to help the mushrooms from sticking to the pan. Remove the mushrooms and onions from the pan and set aside. Return the pan to the heat.
- For the coconut sauce: Add more vegan butter to the pan and when melted sprinkle in the flour. Stir the flour into a paste and cook for 1 minute. This makes a roux which will help thicken the sauce. Whisk in the coconut milk along with all the remaining spices and seasonings. Cook the sauce while whisking for about 5 minutes until it thickens. It should leave a thick coat on the back of the spoon. Remove from heat and let cool a bit.
- To prepare the pizza: On a lightly floured surface, stretch the pizza dough until it fits the pizza pan. Spread the mushrooms over the pizza dough, and then pour the slightly cooled coconut sauce over top. Bake for 18 to 20 minutes until the crust is golden brown and the coconut sauce is bubbly and lightly browned. Let cool 10 minutes before slicing.
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Nutrition
Bon appetegan!
Sam
BobbieNYC says
I love reading your stories to your recipes. You are so funny!!!!! You make it easy to go Vegan. Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much! 🙂
Roopa Krithivasan says
I was craving something like this, but extra garlicky and mushroomy, so doubled the mushroom, tripled the garlic (and the thyme) and kept everything else as-is. tried it first on pasta, then on our usual pizza base, both were terrific. would highly highly recommend.
Sam Turnbull says
Yay!! So happy you love it! Thank you for your review 🙂
Joy says
I loved it! Tastes creamy and delicious as an non-traditional pizza.
Beth says
I hate to say this but I was disappointed with this recipe, I had really high hopes for it. I felt that it was bland overall. the lemon in the sauce added bit of brightness so that was good. IF I was to try it again (and I'm not sure I will) I would be adding more of everything spice wise.
Damian Kane says
I already tried this on pizza and it was delicious, but I was wondering if you can serve this over pasta like a creamy mushroom mac and cheese, or am I pushing my luck?
Patti says
I’ve done just that, Damian, and it’s delicious!
Greg says
Thanks for the recipe and the entertainment. It was fun watching. Have vegan friends visiting and will try it. Was looking for something without tomatoes because one has a nightshade veggie allergy.
Hint: Pre-bake your crust for 5 min and it is crispier.
Belem says
Good recipe, my family and I love pizza, I will prepare this recipe for you. Thanks for sharing. Greetings!