This one is the bomb. This pizza is a lovechild of the passion for truffled mushrooms and foodgasm after a few great white pizzas enjoyed in Melbourne and in Italy. It has taken some serious product development with different sauces, toppings, and bases, but now I dare to write down the recipe. The flavor in this one is something to die for and worth the trip to the supermarket to get the few fancy ingredients. It’s definitely that Sunday dish to impress and make anyone at the dinner table to love you. And literally, it is covered with all the veggies. All the best ones. Did you hear I said mushrooms?
This is a recipe that you can start and finish in an hour and so worth the effort. Also, I highly encourage to do any pizza base that you love if you are not a fan of this more alternative one, which I guess would make any Italian nonna cry.
White Truffled Mushroom Pizza (vegan, GF)
White Truffle Sauce
1/2 C soaked cashews
1 heaped tbs of nutritional yeast
1 tsp truffle oil
1/2 C water
1 tbs lemon juice
1 garlic glove
Salt & Pepper
4-8 portobello mushrooms (or any mushrooms, when chopped approximately 1 & 1/2 cups)
1 tsp truffle oil
1 tbs olive oil
1 C chopped pumpkin (any pumpkin will do, or sweet potato)
1 tbs of lemon juice
Salt & pepper
3 tbs chia seeds
2/5 C water
2/3 C coconut flour
1 tbs psyllium husk
1 tsp baking powder
1/3 C olive oil
1 C water
- Heat the oven to 200 C and place the chopped pumpkin on an oven tray sprinkled with olive oil. By the way, always use the peel of the pumpkin, it gets soft in the oven and is good for you. Season with salt and pepper. Bake for 20 mins or until golden. Put the pumpkin on the side. Increase the oven temperature to 225 C after removing pumpkin from the oven.
- While pumpkin is baking make the sauce. Blend all the ingredients. Let it sit in the fridge until using.
- Chop radicchio to strings. Put it in a bowl, sprinkle with lemon juice and dash of oil and salt. Leave on the side to marinade.
- Half each asparagus, keep them long.
- Make the base. Start by soaking chia seeds in the water. Meanwhile, mix the dry ingredients. Add oil and water. Add chia mix. Let sit for a minute. The mixture is definitely strange because coconut flour acts different to any other flour, but trust me it works well.
- Use your hands to press the dough to oven tray covered with baking paper. It should be easy to handle, but like I said, expect nothing like traditional pizza dough.
- Prebake for 8 minutes in 225 C.
- Next sautee mushrooms. Heat olive oil in a pan, add mushrooms and crushed garlic and a dash of water. Add truffle oil when mushrooms star to get some color. Put on the side after some 3 min of sauteing.
- After the base is prebaked, spread 2/3 of the sauce on the bottom. Sprinkle pumpkin, mushrooms, and asparagus on it. Add radicchio. Sprinkle rest of the sauce on top. Season generously with freshly grounded pepper. Bake for 10 minutes in 225 C.
Hope this makes you as happy as it makes me. Preferably enjoy with a glass of nice red wine and with someone, you want to make happy.
I do encourage to giving this base a go. As it is completely grain free it makes you feel satisfied but not heavy afterward. Also, it goes really well with the truffle sauce. I have adapted the recipe for the pizza base from the book Kiitos Hyvää Pikaruokaa, which is a great read by a talented author and blogger Virpi. As far as I know this book is published only in Finnish at the moment. It literally changed my pizza eating habits, I mean, chia seed pizza. But this sauce will be heaven on any base, spelt, buckwheat… You name it.