Shroom lovers pizza with creamy truffle drizzle {vegan}


You've heard of meat lovers pizza but what about... shroom lovers? Different types of fresh mushrooms are one of our favorite toppings for pizza night around here. For these pies, I combined oyster mushrooms and shiitake mushrooms from the farmer's market with a drizzle of homemade creamy garlic truffle sauce for the ultimate shroom lovers pie. Surprisingly, cheese isn't even missed on this pie - perfect for people who aren't a huge fan of vegan cheeses or just don't have any on hand. The umami flavors of the mushrooms with the creamy truffle drizzle provide all of the flavor and texture you need.


For the crust, I used my einkorn sourdough pizza crust, but I subbed 50% of the einkorn flour with bread flour (200 g of each) to make a 50% whole grain crust. This is our go to when we want to get in some whole grains but want a little bit more of a classic pizza crust texture. Use any pizza dough of your choice, even storebought!


We used oyster and shiitake mushrooms, but other types of mushrooms would be great here too. My personal favorite is actually maitake. Try it out with whatever mushrooms you can get your hands on!


Ingredients (makes 4 personal pizzas):

For the creamy truffle drizzle:

1 cup raw cashews, soaked at least 4 hours

1/3 cup water

2 tbsp lemon juice

2 tbsp neutral oil (canola, avocado, etc)

1/2 tsp salt

1/2 tsp onion powder

1 small clove of raw garlic OR 1/2 tsp garlic powder

2 tbsp white truffle oil (my favorite is the Unico white truffle oil by Urbani)


For the mushrooms:

1 lb mushrooms of choice, chopped into bite size pieces (I used half shiitake and half oyster mushrooms)

1 tbsp neutral oil

1/2 tsp salt


For the pizza:

Einkorn sourdough pizza dough, made with 200g einkorn or whole wheat flour and 200g bread flour (or 24 oz pizza dough of choice)

3/4 cups tomato sauce (homemade or store bought - I used the rustic marinara from City Saucery, my favorite local brand

Prepared mushrooms

Prepared creamy truffle drizzle



  1. For the creamy truffle drizzle: Add all ingredients except the truffle oil to a high speed blender and blend, starting on low and turning up to high, blending until very smooth and creamy. Add the truffle oil and blend an additional 30 seconds to incorporate. The final drizzle should have the texture of mayonnaise. Set aside.

  2. For the mushrooms: Heat the oil over medium heat until warm. Add the mushrooms to the pan. Sprinkle the mushrooms with salt. Take a separate large, heavy bottomed pot and place it directly on top of the mushrooms while they cook. This weight helps the mushrooms take on a chewy, meaty texture and causes them to release their liquids. Cook for about 10 minutes, removing the pot and stirring the mushrooms to check them every 2-3 minutes. Cook until the mushrooms are caramelized and starting to brown, but not too dark, since they are going back into the oven on the pizza (see photo above).

  3. For the pizza: Preheat the oven, with pizza stones inside if using, to 500 F. Prepare your dough into 4 equal balls. Use your hands to spread each ball into a personal pizza crust.

  4. Add 3 tbsp of tomato sauce and 1/4 of the mushrooms to each pizza. If using pizza stones, slide the pizza onto the preheated pizza stones and bake for about 10 minutes. If baking on a non-preheated baking sheet, bake for 15-17 minutes.

  5. Remove the pizzas from the oven. Add the creamy truffle drizzle in any way you desire: dollops, spread, or piped into a drizzle like I did. Slice and serve immediately!

*Note - if you have extra truffle drizzle, it is to die for on pasta! That's what we had with the leftovers.



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