Cheese-less pizza? Am I crazy? You’re all probably thinking that I am, and you might be right, but just try this pizza (flatbread?) and you will understand why I had to post the recipe. It’s just as comforting and flavourful as a cheese topped pizza, and I’d happily eat this every pizza night.
We don’t actually have a designated pizza night, but I’m thinking we should start one. Do you have one? We did growing up and it was always something I looked forward to. Not to mention a really easy way to make sure all five kids showed up for dinner together at least once a week. This is nothing like the overly-cheesed but exceptionally delicious Chicago style pizza I grew up with, but it’s still so good! And I’m calling it a flatbread, so calm down!
This was my first time experimenting with cashews as a substitute for butter and cream sauce and I was seriously impressed by the decadence of it.
It. Is. Heavenly.
It would be the perfect substitute for any recipes calling for béchamel sauce, or you could thin it out a little more and use it as an Alfredo. Mmmm. Alfred without the stomach ache after?! I’m down! Admittedly, cashews do have a lot of calories so this sauce is definitely not something to eat every day, but on pizza Friday? C’mon! (Ok, Ok, flatbread Friday) It’s taken me years of experimenting with vegan cooking to try cashew sauce and I’m just kicking myself over here for waiting so long! Don’t make my mistake!
You can use any type of crust you like. I’ve been using naan bread lately and find it crisps up nicely on the bottom but still has a nice chewiness to it without being super heavy and thick. The ones shown are an organic whole wheat spinach variety I found at my local health food store. Yum! But use whatever you like, or make your own!
| Caramelized Onion and Roasted Mushroom Flatbread | Print |
- 3 Tablespoons olive oil, divided
- 1 large yellow onion
- pinch of salt
- 2 cloves chopped garlic
- 1 teaspoon dried thyme
- ½ teaspoon salt
- pinch of ground pepper
- 2 cups sliced mushrooms
- Flatbread crust (such as naan bread or other flatbread of choice)
- chopped parsley (about ¼ cup) for garnish
- 1 cup Vegan Cashew Cream Sauce (recipe link below)
- Heat 2 tablespoons of oil in a frying pan over low heat.
- Thinly slice onion into strips and cook in frying pan on low for 1 hour and 15 minutes, just until caramelized. The key here is low and slow, so they don't burn. They will cook and darken more in the oven.
- Meanwhile, preheat the oven to 400 degrees fahrenheit.
- In a medium sized mixing bowl, add 1 tablespoon olive oil, chopped garlic, dried thyme, ½ teaspoon of salt, and a pinch of fresh ground pepper and mix together.
- Add the sliced mushrooms and toss until coated.
- Spread evenly onto a parchment lined baking sheet and bake for 15 minutes. Remove, stir, and cook 5 more minutes. Set aside until ready to top the flatbread.
- If you haven't prepared the cashew sauce already, blend that while waiting for the onions and mushrooms to cook. (Link to recipe below)
- Once the onions and mushrooms are done, increase oven temperature to 425 and top each flatbread with 3-4 heaping tablespoons of Garlic Cream Sauce, depending on how big your crust is. You want a pretty thick layer because it will dry out/melt into your crust a little as it cooks.
- Top with roasted mushrooms and onions, and place directly on the oven rack to cook for 10 minutes, or until the crust has crisped on the bottom and the toppings are heated through.
- Top with chopped parsley-strongly recommended.
- Eat immediately while hot!
Click HERE for the Roasted Garlic Cashew Cream Sauce Recipe!
