Mushroom and Potato Vegan Pizza

Vegan pizza.  I know.  It kind of seems ridiculous.  Cause you know pizza is all about the cheese. And its good.  I totally understand.  But all you need to do is shift your attitude a little and you will find that pizza really is so much more.  It can be about any flavor you want.  And of course, it can be about your favorite vegan mozzarella too.  But challenge yourself to go beyond all that.  To try new horizons.

We have had vegan pizza few times.  We like it with sauce and an assortment of roasted vegetables. We liked this one a lot too.  It was so good.

I think what really elevates this is the sauteed onions.  I might have mentioned that before in other recipes.  Do you detect a theme?

Mushroom and Potato Pizza

dough:
3 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon olive oil
2 1/2 teaspoons instant yeast (1 package)
1 1/4 to 1/2 cups water

topping:
4 cups mushrooms, sliced
1 large onion chopped
2 large red potatoes
2 tablespoons Brewers yeast (optional)

Make the dough:  In a bowl, food processor or mixer combine flour, sugar and yeast.  Blend together. Mix salt into water and then pour into the dough mixture while the processor or mixer is running. Add in slowly.  Once it forms a ball, stop adding water.  The ball should be slightly sticky.

If you are not use to working with dough.  You can add more flour if it feels way to gooey or add a bit more water if it feels to dry and dense.  Its one of those things that you have to get a feel for.  You should be able to stretch and fold it onto itself fairly easily (with greased or wet hands).

Take out of machine and knead for a few minutes.  Place in greased bowl and cover.  Let rise for about an hour.

Meanwhile, make topping.  Clean potato and slice.  Boil until fork tender in salted water.  Drain and cool.  Place on paper towels to dry.

Saute onions and mushrooms in oil until onions are golden.  Never stir too much.  Let the mushrooms brown a little.  If you are stirring constantly, browning will never occur. Let cool unitl your dough is ready.

Preheat oven to 450°F. Place a rack on the lowest slot in the oven.

Take about a third of the dough and roll into a circle.  Place on greased pizza sheet or cookie sheet. You can use cornmeal if you like.  I am not a fan of corn meal on the bottom of my pizza.  Spoon onion and mushroom over pizza.  Sprinkle brewers yeast over top.  Lay sliced potatoes over the onion /mushroom topping. Bake in a preheated oven for about 12 to 15 minutes, bottom rack.