Is there ever a wrong time for pizza? It's good for lunch, dinner, and even breakfast the next day. This yummy mushroom pizza has a crispy homemade crust, an easy cashew cheese sauce, and a topping of savory mushroom. Add your favorite fresh herbs, a drizzle of truffle oil, or any other vegetable toppings you want.

Mushroom Pizza With Creamy Cashew Cheese [Vegan]

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Cooking Time



For the Dough:

  • 2 cups all-purpose flour
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 1 sachet yeast
  • 1 1/3 tablespoons water

For the Cashew Cheese:

  • 1/2 cashews
  • 1 cup non-dairy milk
  • 1 tablespoon cider vinegar
  • 1 garlic clove
  • 0.7 ounces malted yeast
  • 2 tablespoons tapioca starch
  • 1 teaspoon of miso or salt
  • 1 teaspoon ground pepper

For the Topping:

  • 17.6 ounces mushrooms
  • Parsley
  • Herbs de Provence
  • Truffle oil (optional)


To Make the Dough:

  1. Place all ingredients in a bowl and mix with a spatula only. The dough will be sticky.
  2. Oil a pizza pan or baking tray. Use the spatula to turn the dough out onto the pan and sprinkle lightly with flour.
  3. Spread it with your hands until it is evenly distributed throughout the dish. Sprinkle flour again, if necessary.

To Make the Cashew Cheese:

  1. Mix all ingredients and place in a saucepan over medium heat, stirring constantly until it becomes creamy. Spread onto the dough immediately.

To Make the Pizza:

  1. Gently separate the mushrooms. If they are dirty, do not wash with water, but with a damp cloth. Cook in a lightly oiled pan and sprinkle with herbs de Provence.
  2. Add to the pizza and cook at 410°F for 40 minutes. If the filling begins to burn, cover with tin foil.

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