Sometimes, you get a pizza craving and want something vegan-friendly, delicious, and easy to make. In this post, I’m going to show you how to make an amazing mushroom and spinach pizza with a creamy “cheesy” sauce.
This is a simple yet satisfying recipe that combines earthy flavors taste Mushrooms and spinach paired with a rich and thick homemade vegan cheese sauce. This pizza is perfect for a weekend cooking project or a midweek meal (just serve it with a salad).
Before we discuss how to make this mouth-watering treat, let’s dive into some of the key ingredients.
1. High gluten flour: This is a high protein flour perfect for making pizza dough. It gives the crust the right chew and structure. If you don’t have this on hand, you can also use plain flour.
2. Instant yeast: A key ingredient in making pizza dough rise. Instant yeast is easy to use because it requires no activation and can be mixed directly with flour.
3. Vegan Cream: Vegan butter is a plant-based alternative to traditional butter and does not contain any dairy. Brands like Flora and Vitalite are good choices.
4. Vegan milk: Any dairy-free alternative can be used to make the creamy cheese sauce, such as soy, oat, almond, coconut or rice milk. It helps achieve a smooth and creamy texture.
5. Vegan cheese: An important ingredient in cheese sauce, but you can omit it entirely if you don’t have access to a good quality variety. Vegan cheeses like applewood melt well and add a delicious, cheesy, smoky flavor to the pizza. You can also use nutritional yeast.
6. Fresh spinach: Adds fresh, slightly earthy scent smell to pizza. Spinach is also packed with nutrients, making it a healthy and colorful ingredient. You may choose to use other leafy greens such as kale, arugula, or kale.
raw material
(makes 2 pizzas)
For the pizza base:
450g high-gluten flour
7 grams (1 packet) instant yeast
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons sunflower oil
300ml warm water
For the cheese sauce:
75 g vegan cream
50g plain flour
360ml vegan milk (soy or oat milk)
Salt, appropriate amount
1 teaspoon coarsely ground black pepper
100g grated vegan cheese (I recommend Applewood as it melts beautifully)
For the toppings:
handful of small spinach leaves
BBQ or hot sauce (optional)
125g mushrooms (sliced)
1 tablespoon sunflower oil
1 teaspoon paprika (optional)
method
1. To make the pizza dough, mix all pizza base ingredients in a stand mixer on medium-low speed for 5-7 minutes, or until the dough pulls away from the sides of the bowl and forms a cohesive dough ball. If you don’t have a stand mixer, combine all ingredients in a large bowl and knead the dough by hand on a lightly floured surface for 10 minutes. Humidity and flour type will affect the hydration of the dough, but the dough should be soft and elastic, not too sticky. If it’s too sticky, add flour a tablespoon at a time until you reach the right consistency. If it’s too dry, add a little water at a time.
2. Place the dough into a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 60 minutes or until doubled in size.
3. Make the cheese sauce by melting the vegan cream in a saucepan over medium heat. Add flour and mix well to form a smooth paste. Slowly add the vegan milk, stirring, until the sauce is smooth. Simmer, stirring constantly, until sauce thickens. Season with salt and coarsely ground black pepper. Add the vegan cheese (grated or cut into small pieces) and continue stirring until melted into the sauce. Remove from heat, add a handful of baby spinach and set aside.
4. Preheat the oven to 250C.
5. Assemble pizza. Divide dough in half. Place half in a bowl and cover with a clean kitchen towel to prevent it from drying out. Take the other half, place it on a lightly floured surface, flatten with your hands and shape into a 12-inch round. No need to be precise – you can also just eyeball it and flatten to your desired thickness (I like a thick crust!) Transfer the pizza base to a lightly oiled baking sheet and let rest for 2- 3 minutes while you repeat the process with the other half of the dough. If you are making only one pizza, the second dough can be frozen in an airtight bag or container for up to 3 months. When ready to use, thaw in the refrigerator overnight.
6. Toss the sliced mushrooms with some sunflower oil and paprika (if you want a little spiciness). This is optional, but you can also slather the dough with barbecue sauce or hot sauce to enhance the flavor. Spread half the cheese sauce (and spinach) onto the pizza and top with half the sliced mushrooms. If making two pizzas, do the same with the second dough.
7. Bake for 15 minutes or until pizza crust is golden brown. Garnish with a few fresh spinach leaves, cut into slices and serve hot or warm.
