Access Denied
IMPORTANT! If you’re a store owner, please make sure you have Customer accounts enabled in your Store Admin, as you have customer based locks set up with EasyLockdown app. Enable Customer Accounts
Entertaining
Vegan Mushroom Pizza
Serves
2
Prep Time
30 min + 15 min rest
Cook Time
35 min
Ingredients
- 1 gluten-free pizza dough
- 50 g onion squash
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of thyme
- 30 g soy cream
- 80 g mixed mushrooms
- 1 chopped garlic clove
- 1 tbsp chopped fresh parsley
Method
- Make the gluten-free pizza dough recipe.
- To make the sauce: cut the onion squash in half and scoop out the seeds with a spoon. Preheat your domestic oven to 220°C. Season your squash with salt and pepper and add a light drizzle of olive oil and the thyme. Close the squash back up and wrap it in tin foil to make a papillote. Bake at 220°C for around 30 minutes. Check it is cooked by using the tip of a knife. Keep cooking if needed.
- Set aside the amount of squash you need to make the sauce. Save the rest for another recipe, or you can make extra sauce and freeze it for later.
- Using a hand-held mixer or a blender, combine the cooked squash with the soya cream. Set aside.
- Wash, finely chop and fry the mushrooms with a drizzle of olive oil. Season with salt and pepper. Once cooked, add the chopped garlic and parsley. Leave to cool.
- Turn on your oven and let it preheat (about 7 minutes on the highest setting). You need to get the rotating stone up to a temperature of 250°C. Once this temperature has been reached, turn your oven onto the lowest setting.
- Use the brown rice flour to dust your work surface and the underside of the dough. This will stop the dough sticking to the work surface and make it easier to transfer. Roll out your balls of dough, making sure each one is around 25 cm in diameter. You can pull up the edges to create a crust. Leave your pizzas to rest on the table for 15 minutes to allow the yeast to react. Prick the dough all over with a fork.
- Dust the pizza peel lightly with rice flour. Carefully slide the peel under the pizza dough or rotate the dough onto the peel.
- Add the toppings while the pizza is on the peel: spoon the sauce into the centre of the pizza (around 80 g per pizza). Spread it over the entire pizza. Arrange the fried mushrooms neatly on top.
- Place the pizza in the oven and bake for around 5 minutes, turning regularly with the knob on the side of the oven to ensure it cooks evenly.
- Using the peel, take the pizza out of the oven and slide it onto a serving plate. Slice, serve and enjoy! If you like, add a little chopped fresh parsley to garnish.
- Tip: The skin of the squash is edible! Keep it for the cream, as it gives it a subtle hazelnut flavour. You can also make this recipe with 48h pizza dough or Neapolitan pizza dough (8h). You can use button mushrooms, brown mushrooms, oyster mushrooms, shiitake mushrooms, and more. If you have an infrared thermometer, measure the cooking temperature on the rotating stone: 380-430°C.
Recommended Products
Tefal Pizza Pronto Outdoor Gas Pizza Oven JM4188
Sale price
$599.00
Regular price$699.95
Invalid password
Enter