Is there any better reward after a long week than homemade pizza? Like most families, pizza was a staple in my house growing up. While we usually ordered takeout, it was always special to indulge in carb-y, gooey goodness. These days, I’m all about making pizza at home. It’s really not that much work and it tastes just as good (if not better) than what comes in a cardboard box. Just take a look at my Mushroom and Caramelized Onion Pizza!
Some people like to go all out with the veggies on vegan pizza. Personally, I like to keep it simple, yet super flavorful. Sautéed mushrooms and caramelized onions pair perfectly with our Smoked Provolone Cream Cheeze. Of course, homemade pizza sauce really kicks things up a notch.
The idea of making your own pizza sauce might seem daunting, but it’s really very simple. Just throw a few ingredients in a saucepan and let everything simmer while you prep the rest of your pizza components. If you’re really not into it, feel free to swap with store bought pizza sauce. Just look for an organic brand and check the label to make sure there’s no added sugar. If you’re going to make your own pizza, it might as well be as healthy as possible!
Let’s talk about crust. I love bread as much as the next gal, but it doesn’t always make me feel so great. I borrowed the tortilla-in-a-cast-iron-skillet technique from a new cookbook I picked up called Healthier Together by Liz Moody. Tortillas really do make nice, extra-thin pizza crusts! Just be careful not to load up your pies with too much sauce or things will get soggy. Happy eating!
Mushroom and Caramelized Onion Pizza
For the pizza sauce (makes extra!)
- 1 teaspoons olive oil
- 2 garlic cloves, minced
- 1 28-oz. can crushed tomatoes (organic preferred)
- 2 tablespoons tomato paste (organic preferred)
- ½ teaspoon agave or maple syrup (optional)
- 1 teaspoon Italian seasonings
- ¼ teaspoon onion powder
- ½ teaspoon salt
- Few twists of black pepper
For the pizza
- 2 teaspoons olive oil, divided
- ½ sweet onion, thinly sliced
- 8 oz. baby bella mushrooms, sliced
- 2 10-inch sprouted grain (or gluten-free) tortillas
- 1 container Plant Perks Smoked Provolone Cream Cheeze
- Fresh herbs, for topping
- Start by making the pizza sauce. Warm 1 teaspoon of olive oil in a medium-sized pot over medium-low heat. Add the garlic and cook for 30 seconds, then add the crushed tomatoes, tomato paste, agave (if using), Italian seasonings, salt, and pepper. Simmer for 20 to 30 minutes, until thickened. Adjust flavors to taste.
- Warm another teaspoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and stir to coat them in the oil. After about 10 minutes, add a pinch of salt to the onions and stir. Allow the onions to cook for 25 to 30 minutes, stirring only occasionally to allow them to caramelize. In the last 5 minutes of cooking, add the mushrooms to the pan.
- Preheat your oven to 425F degrees. Unless you have two cast iron skillets, you’ll cook each pizza separately. Warm the cast iron skillet over medium-low heat and add ½ teaspoon of olive oil. Swirl to coat the bottom. Place one of the tortillas in the skillet and spread a spoonful of pizza sauce in an even layer. Top with caramelized onions and mushrooms, followed by a few dollops of Smoked Provolone Cream Cheeze. Pop the pizza in the oven and cook for 5 minutes, until the crust is just barely golden and crispy. Repeat with the remaining pizza.
- Transfer the pizzas to a cutting board top with fresh herbs. Slice into triangles (or squares!) and serve warm. Store leftover pizza sauce in an airtight container in the fridge or freezer.