Vegan Pizza! Mushroom and Cream Cheesy Tomato Sauce

Usually, I wont make the same pizza twice, but ONE taste of this vegan mushroom pizza and I KNEW I had to make it again and film it for you guys. The crust has a great crisp on the bottom but its soft and slightly chewy on the inside. The sauce tastes like it has cream cheese swirled in; rich and dreamy. SO FLIPPING GOOD.\r
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Let me know if you try this recipe. Better yet, post it on Instagram and tag me! I love seeing your creations! @marystestkitchen\r
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EASY VEGAN MUSHROOM PIZZA WITH CREAM CHEESY TOMATO SAUCE\r
Makes 6 personal sized pizzas, or 1 large pizza\r
Printable recipe here: \r
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INGREDIENTS\r
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***For Dough***\r
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1 cup warm water [40C or 104F]\r
2 1/4 teaspoons dry yeast (instant or traditional) [11cc]\r
1 tablespoon sugar [14cc]\r
2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance) [30cc]\r
2 tablespoons ground flax seed (the more finely ground, the better) [30cc]\r
1/2 teaspoon salt [2.5cc]\r
3 or more cups all-purpose white flour [710cc]\r
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***For Sauce***\r
1 can of pizza sauce [ 213 ml or about 7oz]\r
6 oz extra firm silken tofu (I used a half package of Mori-nu Extra Firm Silken Tofu)[175g]\r
3 tablespoons nutritional yeast [45cc]\r
1 tablespoon onion powder [15cc]\r
2 teaspoons herb blend, your choice [10cc]\r
1/2 to 1 teaspoon salt [2.5cc to 5cc]\r
1 clove garlic\r
optional: 1/4 teaspoon white pepper\r
optional: 1-2 tablespoons vegan BBQ sauce\r
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***Toppings***\r
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mushrooms, sliced (about 1 large mushroom per serving)\r
shredded meltable vegan mozzarella (about 1/4 cup per serving or 60cc) OR a homemade vegan mozzarella like this one: \r
nutritional yeast\r
salt & pepper\r
paprika (regular or smoked)\r
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INSTRUCTIONS\r
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********** Starting the Dough **********\r
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In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.\r
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Let stand for 5 to 10 minutes. Youll know the yeast is ive when it blooms.\r
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Mix in the oil, salt, and ground flax seed.\r
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Incorporate the flour, a half cup or so at a time until it becomes doughy.\r
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Turn dough onto a flat surface and knead for five to ten minutes. If the dough is too sticky, add a little more flour, but try not to add too much. As you knead, the dough will become more elastic and should not stick.\r
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Let the dough rest in the bowl with a warm damp cloth or vented lid over top. Place it in a warm location free from drafts for 45 minutes or until the dough has doubled in size.\r
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Punch down the dough and turn it onto your flat kneading surface again.\r
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Knead and form into a ball. Flatten slightly. \r
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If youre making personal sized pizza like I am in the video, cut the dough into six pizza (or as many as youd like). Knead each into a ball and flatten slightly.\r
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Cover with a damp lint-free towel or floured plastic wrap and set aside.\r
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********** Preheat Oven ***********\r
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Set the temperature to 500 Farenheit or 260 Celcius\r
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********** Making the Sauce **********\r
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In a blender, combine all the sauce ingredients. Blend until very smooth.\r
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Taste the sauce and adjust for salt and pepper.\r
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********** Assembling the Pizza **********\r
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Flatten the dough and stretch it gently until it is about 1 cm thick or just under 1/2 inch. Alternatively, you can use a rolling pin.\r
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Add the pizza sauce, using about 2-3 tablespoons per serving, and spread it out evenly.\r
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Add the sliced mushrooms.\r
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Top with vegan shredded mozzarella (like Daiya), about 1/4 cups per serving. Alternatively, you can use an easy homemade cheese like this one: Foxy Moxy cheese (\r
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Sprinkle top with salt, pepper, paprika, and extra nutritional yeast.\r
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Bake the pizza at 500F or 260C for about 13 minutes or until the middle is bubbling and the edges look lightly golden. \r
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Broil under high for 1 or 2 more minutes or until the cheese brown in spots on top.\r
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Remove carefully, slice and serve!\r
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Enjoy!\r
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NOTE\r
Want to do this oil-free? Just leave out the oil and add the same amount of water instead. This does affect the final dough but it will still be nice.\r
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