Change up your usual pizza night with this delicious Vegan Potato Mushroom Pizza! Chewy, fluffy pizza dough is topped with a creamy mushroom sauce and thinly sliced potatoes for a perfectly savory pie.
Happy Friday, loves! I am continuing the Veganuary/veggie-friendly theme I've had going for the past few weeks with this delicious Vegan Potato Mushroom Pizza! This is reminiscent of an absolutely delicious pizza I had while in Paris this fall and I have to say, my version is just as good {if not better} than the original! This baby features no tomato sauce and no cheese. A fluffy, chewy pizza crust is topped with a creamy, savory mushroom sauce, thinly sliced potatoes, and finished off with just a little sprinkle of onion. This is SO good, y'all!
Okay so I'm sure you might be wondering, what is up with all this vegan food?! I promise it's not intentional! I mean... it is a little intentional, but I want y'all to know this is not turning into an exclusively vegan blog or anything like that. My everyday life is still firmly in the vegetarian range, so my site at this point is making me seem better at my diet than I actually am 😉 I confess the first run of this pizza did have cheese on it. I honestly love vegan cuisine not just because it tastes great, but because I LOVE the challenge of turning something full of dairy/eggs/meat into something without any of those things... that tastes just as delicious. I will incorporate more vegetarian friendly options, promise! And the other thing about vegan cooking... it is SO EASY to make it not-vegan. Just use the dairy/eggs I am purposefully leaving out and ta-da! Seems silly for people to not like a ~vegan~ recipe when they can easily adapt it to what they have.
But enough of the vegan soapbox 😉 Variety is coming, worry not. Now, back to this potato mushroom pizza! It's seriously amazing, and after having this creamy mushroom sauce on pizza, honestly I don't see a need for tomato sauce anymore. I kid you not when I say we ate this pizza up in less than 10 minutes. We had a fight to the death over who got the last piece. ? The thin little slices of potato on top add such great texture and the flavor is spot-on. Don't be afraid of the carbs-on-carbs action we got goin on here.
I hope y'all try this vegan potato mushroom pizza soon! It is seriously SO good and it'll make you a non-tomato pizza believer! 😉 Looking for more pizza ideas? Check out my Mac & Cheese Pizza, Personal Brunch Pizzas, Margherita Pizza with Watercress Salad, and Heirloom Tomato Burrata Pizza.
You can find my homemade pizza dough recipe HERE.
vegan potato mushroom pizza
Ingredients
- 1 lb pizza dough {store-bought or homemade}
- 3 small potatoes
- 1 tablespoon vegan buter
- 2 tablespoon olive oil
- 1 cup chopped mushrooms
- 1 teaspoon Italian herb mix
- 1 teaspoon garlic salt
- ¼ cup white wine
- 2 tablespoon flour
- 1 cup unsweetened soy milk {or your fav nondairy option}
- ¼ cup thinly sliced onion
Instructions
- First, prepare your pizza dough according to recipe or take out of packaging, and let it rest at room temperature while you prepare the rest.
- Wash and scrub the potatoes well, peel if desired. Slice very thinly. Bring a medium pot of water to a boil, add a generous spoonful of salt, and toss in the potatoes. Cook for 4-5 minutes, until slightly softened but not mushy. Drain and set aside.
- Now, prepare the mushroom sauce. In a medium nonstick pot over medium-high, combine the vegan butter and olive oil. Add in the chopped mushrooms, italian herbs, and garlic salt, and cook until mushrooms are softened and savory (about 5 minutes).
- Add in your white wine, and allow to evaporate off. Now, add in the flour and quickly mix everything together.
- Allow mixture to cook, stirring constantly, for 2-3 minutes. Slowly start adding in the milk, stirring as you go to prevent lumps. Cook sauce until thickened, which should take just a few minutes. Add more salt and pepper to taste.
- Now, preheat oven to 475F. Grease a 9x13 baking sheet with olive oil, and gently arrange the pizza dough inside of it.
- Spread the mushroom sauce on top, and then arrange the potato slices. Finish off with the thinly sliced pieces of onion.
- Cook for 18-20 minutes, until crust is golden brown and cooked through. Let cool slightly and enjoy!
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