Roasted garlic. Caramelized onions. Sauteed mushrooms. Tangy aioli. Yes please!
This is an amazing and satisfying cheese-less, vegan pizza. The creamy tanginess of the garlic aioli sauce really does a great job of replacing the cheese, you won’t miss it at all! Find the recipe for the crust here and experiment with your own toppings!
- 1 Batch pizza dough
- 2 Bulbs plus 2 cloves garlic
- 1/2 c Just Mayo (or your choice mayonnaise)
- 1 T Lemon Juice
- 1 T Almond milk (or milk of your choice)
- 1/2 Onion
- 2 c Mushrooms (your choice)
- 2 T Fresh rosemary
- Salt and pepper to taste
- Olive oil
Prepare the pizza dough in bread machine on dough cycle. Roll out on pizza pan, cover, and let rise for 30 minutes. Brush with olive oil and bake for 10 minutes.
Roast 2 bulbs of garlic in oven or toaster oven. Slice both bulbs in half horizontally, brush with olive oil, place in baking dish and cover with foil. Bake for 40 minutes at 400 and set aside.
Prepare garlic aioli. Mince 2 cloves of garlic very finely, add mayo, almond milk, and lemon juice. Set aside.
Saute toppings. Put onion, mushrooms, rosemary, olive oil, and salt an pepper in a frying pan and saute until onions are caramelized.
Add toppings to crust. Remove roasted garlic cloves from the bulb and mush them on to crust with the back of a spoon. Add mushrooms and onions to top of pizza. Drizzle with aioli.
Slice and serve!