Meet my favorite winter pizza: Mushroom & caramelized onion pizza with sage pesto. For the first time, I decided to make a vegan pizza.
For the past several months, I’ve been trying to cut back on dairy as much as I can. Why? First, I prefer to eat a mostly vegan diet, but also, I know it worsens my acne.
In the past few weeks, I’ve been desperately trying to find some natural ways to clear my skin, including limiting dairy. It’s something I talked about during my vegan month this year and it’s something I’ve been taking more seriously lately.
So yes, as much as I love cheese on a pizza, I made us a vegan pizza this time.
Instead of dairy cheese, I used my favorite (but not cheap) vegan feta. It’s a rare treat, but it was so worth it! If you’re vegan or trying to limit dairy, feel free to use your favorite vegan cheese or just omit it. Homemade vegan parmesan cheese is also a great option.
If you’re not vegan and you want cheese, then go ahead and add cheese. Mozzarella would be a simple one, but goat cheese, fontina and parmesan would all be delicious as well!
So here’s what you’ll find on this pizza:
I made my own whole wheat pizza dough, but you can certainly use store-bought dough for a quicker option. You can also use a gluten-free crust as needed (I love this one from Bob’s Red Mill).
This pizza does have a few steps, but it’s so worth it! To make it easier, you can make the pesto in advance and use store-bought dough. That way, you can have dinner done in less than 30 minutes.
This delicious-winter inspired pizza can easily be made vegan and gluten-free. It's packed with flavor from the garlicky sage pesto and balsamic caramelized onions. Top it with vegan cheese or your favorite cheese for a satisfying meal.
In a medium bowl, mix your active dry yeast with warm water. Stir and let sit for 10 minutes to let it foam.
Add your flour and salt to the water and yeast. Mix together, then stir in the olive oil. Form a ball and let the dough rise for 45 minutes in the bowl, covered with a towel. Meanwhile, prepare the pesto.
Preheat the oven to 300F. Spread the walnuts on a baking sheet and toast for 12 minutes or until lghtly golden and fragrant. When the walnuts are done toasting, increase oven to 450F.
Add all the pesto ingredients to a food processor, including the walnuts. I use the small bowl of my food processor. Process until desired consistency. It doesn't have to be smooth, but it should be well blended without any big chunks.
Heat 1/2 a tablespoon of oil in a medium saucepan. Add the onions and sauté for 5 minutes. Add balsamic vinegar and continue to cook for 5 minutes or until the onion softens and becomes lightly caramelized. Set aside.
When the pizza dough is done rising, line a baking sheet with parchment paper (or use a pizza stone). Sprinkle a bit of flour on the parchment paper and on the dough. With lightly floured hands, scoop out the dough from the bowl. Place on the prepared baking sheet. Spread into your desired shape. You should get a thin crust
Spread the pesto on the crust (I use about 1/2-3/4 of the batch). Spread the caramelized onions and mushrooms evenly on the pizza. Top with cheese of choice.
Cook at 400F for 15 minutes. Serve and enjoy!
Keep the leftover pesto in an airtight container in the fridge. I like to use it in pasta or even sandwiches.
Feel free to use regular or vegan cheese. I used a local vegan cheese from Black Sheep vegan cheeze. Vegan parmesan would be good too.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!