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The most delicious Vegan and Gluten Free MUSHROOM AND MOZZARELLA PIZZA #healthy #recipe #begoodorganics #plantbased #wholefoods
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Mushroom and Mozzarella Pizza

Servings 3
Calories 796kcal

Ingredients

Pizza Base

  • 1 1/4 c chickpea flour
  • 1 1/2 c water
  • 2 tbsp olive oil
  • 1 tbsp fresh or dried thyme or rosemary/oregano
  • 1/2 tsp sea salt

Mushrooms

  • 2 tbsp coconut oil
  • 400 g mixed mushrooms sliced (~6c)
  • 5 cloves garlic sliced
  • 2 shallots sliced (~150g)
  • 1 tbsp fresh or dried thyme
  • 1/2 tsp sea salt
  • Black pepper to taste

Mozzarella Sauce

  • 1 1/2 c cashews Soaked for 1-2 hours in cold water, or 5-10 minutes in boiling water.
  • 1 c water
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt

Instructions

  • Preheat your oven to 180°C (355°F) on fan bake and liberally grease two 21cm (8 inch) round cake tins with removable sides with olive oil.
  • Base: Put all base ingredients in a blender and blend until super smooth. Then pour into your two tins and bake for 15 minutes until just starting to brown on top and it feels fully cooked but still tender when pressed with your finger.
  • Mushrooms: Heat coconut oil in a flat pan on low, add sliced shallots and saute for a few minutes until they start to caramelise, then add garlic for 2 minutes, then finally your robust/firm mushrooms (whites/browns/portabellos). Saute for a few minutes until they just begin to release their juices, then turn off the heat and add your delicate mushrooms (oyster/wild mushrooms) and thyme and stir to combine.
  • Mozzarella Sauce: Put all mozzarella ingredients in a blender and blend until super smooth, then drizzle over 1/4 cup on each pizza. You'll have leftovers but see the notes below for how to use.
  • Remove your bases from the oven when done, let cool for a few minutes, then carefully with a sharp knife score round the edge to ease them away from the tin. Unlock the sides, then using your knife, carefully slice underneath the pizza moving around the tin, to ease it away from the base. It needs a bit of tender loving care to remove it here so go easy.
  • Place the bases on a baking tray, cover with mushrooms leaving a 3cm border around the edge, drizzle with mozzarella, then pop back in the oven for 2 minutes to heat up.
  • Remove and leave for a few minutes before slicing and serving.
  • Enjoy with a big salad and devour!

Notes

  • Make it nut free: use watermelon seeds instead of cashews in the mozzarella sauce.
  • You can also use a single baking pan for a rectangle/square pizza, which means less cleaning up, but no authentic round pizza-like shape ;) Just make sure to use a pan or tin that is non-stick, as the chickpea base has an affinity for sticking if you're not careful.
  • Cooking your mushroom mix on low allows the shallots and garlic to caramelise instead of plain fry, giving them a lovely sweet taste. Don't overcook them, only until they start to release their moisture, as they'll continue cooking in the oven once you've added the mozzarella sauce.
  • Adding the more delicate mushrooms last (I used oyster, but any wild mushrooms would be great) retains their nutrients and also maintains their shape and texture. No one wants mushy mushrooms.
  • You will have leftover mozzarella sauce, but you need to make it in this quantity for it to blend properly in your blender. Leftovers will NOT be a problem to use however - think drizzled over pasta, pizza, lasagne, roast potatoes, as a dip for crudites/crackers, as an alternative to hummus, watered down slightly as a salad dressing. 
  • These chickpea bases do need a bit of extra care as they like to stick to things if you're not careful, so make sure you grease your tin well (no need for the final bake off, but just for the initial cook), and be delicate when scouring them around the sides and bottom before removing.
  • These pizzas taste best hot, as the base is nice and light and fluffy. Leftovers though can easily be reheated under a warm grill in the oven for 10 minutes.
  • The recipe can easily be doubled for 6-8 people, but you'll need 4 cake tins, or I recommend just doing the large baking tray version and cutting into triangles from there. 

Nutrition

Calories: 796kcal | Carbohydrates: 64g | Protein: 29g | Fat: 50g | Saturated Fat: 14g | Sodium: 1228mg | Potassium: 1429mg | Fiber: 12g | Sugar: 14g | Vitamin A: 20IU | Vitamin C: 7.1mg | Calcium: 65mg | Iron: 7.9mg