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I brought this dish to my mom’s very first vegetarian Thanksgiving and received the ultimate compliment from my little brother: “I didn’t like green beans until I had this pizza.” You can prepare the topping and crust ahead of time - but wait to assemble them until guests arrive or until you’re at your final cooking destination.

Green Bean Casserole Pizza [Vegan]

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Serves

8

Cooking Time

35

Ingredients You Need for Green Bean Casserole Pizza [Vegan]

  • 1 pre-made pizza crust
  • 2 tablespoons, plus 1 teaspoon salt, divided
  • 1/2 pound fresh green beans, trimmed and halved
  • 2 tablespoons vegan butter
  • 1/2 pound White Button mushrooms, sliced
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1  cup vegetable stock
  • 1  cup plain, unsweetened dairy-free yogurt
  • 3/4 cups fried onion pieces, plus more for topping

How to Prepare Green Bean Casserole Pizza [Vegan]

  1. Pre-cook crust in a 450°F oven for 5 minutes and set aside.
  2. Bring a gallon of water and 2 tablespoons of salt to boil. Add the beans and cook for 5 minutes, then drain and plunge into a large bowl of ice water to stop the cooking. Drain and set aside.
  3. Melt the margarine in a large skillet over medium-high heat. Add the mushrooms, 1 teaspoon salt, and pepper, and cook until the mushrooms start to give up some liquid, about 5 minutes.
  4. Add the garlic and nutmeg and cook 1-2 more minutes. Add flour and stir. Cook for 1 minute, then add the vegetable stock and cook until bubbling.
  5. Decrease the heat to medium-low and add the soy yogurt. Cook until the mixture thickens, occasionally stirring, about 6-8 minutes.
  6. Remove from heat and stir in 3/4 cup of fried onions and the green beans. Spread over prepared pizza crust and bake 10-15 minutes until crust is golden and toppings are hot and bubbly.
  7. Sprinkle with more fried onions to taste.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

If you don't have plain, unsweetened soy yogurt, pulse 1 cup (8 ounces) of silken tofu together with 1 1/2 tablespoons of fresh lemon juice in a food processor.

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About The Author

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Natalie Slater

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Natalie Slater is the creator and writer of popular food blog Bake and Destroy. As a recurring Threadcakes celebrity judge, guest judge on Food Network's Cupcake Wars, and creator of SugarSlam (an online, pro-wrestling-themed bake-off), Natalie puts her cooking expertise and sassy opinions to work in finding underground culinary talent. Natalie lives in Chicago, IL with her husband Tony, and their son Teno.

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