Vegan Matcha Pizza with Sesame Glazed Mushrooms from HeatherChristo.com

Hi Guys! How’s your week going so far? It’s been so beautiful in Seattle it is just crazy. Wednesday is the last day of sun for a week though, so if you are looking for me, I will be outside soaking up every single ray I can.

And we are getting ready for a very special weekend!!! Mother’s Day is just around the corner and I can’t wait. I really can’t.

We are having a special brunch that morning with the whole family (and I don’t even have to cook it!!) What’s crazy is that my own mom is actually out of town, so we won’t get to celebrate in person. HOWEVER! I am going to make it up to her as soon as possible.

Vegan Matcha Pizza with Sesame Glazed Mushrooms from HeatherChristo.com

And I know what I am going to make her. This Matcha Pizza with Sesame Glazed Mushrooms. She was the inspiration when I whipped it up a few weeks ago, and I just know she will love it.

You guys. The mushrooms are out of this world. Combined with this fluffy, chewy (vegan and gluten free!!!) pizza crust, scented with matcha green tea, sweet caramelized onions, creamy almond ricotta, sesame, fresh green onions and a drizzle of spicy chili oil- I mean wow. Just wow.

Whether you make this for your own mom or just for yourself on a Wednesday night- it is a little effort, but SO worth it! Delicious!

Vegan Matcha Pizza with Sesame Glazed Mushrooms from HeatherChristo.comALMOND RICOTTA RECIPE

Matcha Green Tea Pizza with Sesame Glazed Mushrooms
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Caramelized Onions:
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced against the grain
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • kosher salt
  • Sesame Glazed Mushrooms:
  • 4 cups assorted mushrooms (I used whole morel mushrooms, whole shiitake mushrooms and thinly sliced trumpet mushrooms)
  • 2 tablespoons sesame oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • ¼ cup gluten free hoisin
  • ½ cup dry white wine
  • kosher salt
  • Matcha Green Tea Pizza Crust:
  • 1 and ¼ cups hot water (between 110 – 115ºF)
  • 1 teaspoon
  • 1 packet (1/4 ounce) active dry yeast
  • 1 cup tapioca starch
  • 1 cup sorghum flour
  • 1 cup potato starch
  • ½ cup brown rice flour
  • ½ cup GF millet flour
  • 4 teaspoons matcha powder (or 6 grams)
  • 3 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 3 tablespoons white sugar (or beet sugar)
  • ¼ cup good olive oil
  • ¼ cup aquafaba (canned chickpea liquid)
  • 2 teaspoon white vinegar
  • 1 tablespoons toasted sesame seeds
  • ⅓ cup thinly sliced green onions
  • 3 tablespoons olive oil for brushing the crust
  • 1 cup soft almond ricotta (optional)
  • chili oil for drizzling
Instructions
  1. For the Caramelized Onions: In a heavy pan or skillet over medium heat add the olive oil and the onions and sprinkle with kosher salt. Stir them well every few minutes. Add some water to the pan if the onions get dry and cook over medium low until very sift and melted down- about 20 minutes. Sprinkle with the sugar and the vinegar and cook for another few minutes. Season to taste with kosher salt and then set aside.
  2. For the Sesame Glazed Mushrooms: In a heavy pan or skillet over medium-high heat add the mushrooms to a dry pan. Let the mushrooms get really hot and start to release their water. This should take 3-5 minutes, with occasional stirring. When the mushrooms have given up water and are getting a little golden around the edges add the sesame oil, shallots and garlic. Stir and cook another 3-4 minutes until golden. Add the wine and the hoisin and deglaze, stirring into the mushrooms well. Let the mixture reduce until it gets more syrupy and then stir to coat the mushrooms with the glaze- they will be very tender- about 10 minutes. Set aside.
  3. Preheat the oven to 400 degrees. Grease two sheet pans with olive oil and set aside.
  4. Proof the yeast in 1¼ cup warm water (110-115 degrees) with the 1 teaspoon of sugar.
  5. In the bowl of a standing mixer, whisk together the dry ingredients.
  6. Add the proofed yeast to the dry ingredients. Add the olive oil, aquafaba and vinegar.
  7. Beat the dough until you have a smooth and sticky batter. The pizza dough should be creamy smooth and not too thick. It reminds me of a soft cookie dough consistency.
  8. Transfer the dough onto the center of a prepared pizza pan. Then, using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges for the crust. (I had to constantly keep wetting my hands as I went along. The water helps to shape it smoothly.) Remember that the dough is VERY soft and if you try to touch it with dry hands it will simply tear away from the pan. Take your time to smooth out the dough with wet palms. Get it as smooth as possible, and thin in the center.
  9. Set the pizza crust in a draft free spot to rest and rise, about 15 minutes.
  10. Brush the crust with olive oil and sprinkle with kosher salt and place the pizza pan in the oven and bake for 12-15 minutes until golden.
  11. Remove the crusts from the oven and smear the pizza with the caramelized onions. If using, arrange dollops of almond ricotta and then top with the mushrooms and then sprinkle with the sesame seeds. Brush the crust with a little extra olive oil.
  12. Bake for another 5 minutes until everything is hot and then sprinkle the whole pizza with the finely sliced green onions. Drizzle with chili oil and then slice and serve immediately.

 

 

 

 

 

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Vegan Matcha Pizza with Sesame Glazed Mushrooms from HeatherChristo.com

Hi Guys! How’s your week going so far? It’s been so beautiful in Seattle it is just crazy. Wednesday is the last day of sun for a week though, so if you are looking for me, I will be outside soaking up every single ray I can.

And we are getting ready for a very special weekend!!! Mother’s Day is just around the corner and I can’t wait. I really can’t.

We are having a special brunch that morning with the whole family (and I don’t even have to cook it!!) What’s crazy is that my own mom is actually out of town, so we won’t get to celebrate in person. HOWEVER! I am going to make it up to her as soon as possible.

Vegan Matcha Pizza with Sesame Glazed Mushrooms from HeatherChristo.com

And I know what I am going to make her. This Matcha Pizza with Sesame Glazed Mushrooms. She was the inspiration when I whipped it up a few weeks ago, and I just know she will love it.

You guys. The mushrooms are out of this world. Combined with this fluffy, chewy (vegan and gluten free!!!) pizza crust, scented with matcha green tea, sweet caramelized onions, creamy almond ricotta, sesame, fresh green onions and a drizzle of spicy chili oil- I mean wow. Just wow.

Whether you make this for your own mom or just for yourself on a Wednesday night- it is a little effort, but SO worth it! Delicious!

Vegan Matcha Pizza with Sesame Glazed Mushrooms from HeatherChristo.comALMOND RICOTTA RECIPE

Matcha Green Tea Pizza with Sesame Glazed Mushrooms
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Caramelized Onions:
  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced against the grain
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • kosher salt
  • Sesame Glazed Mushrooms:
  • 4 cups assorted mushrooms (I used whole morel mushrooms, whole shiitake mushrooms and thinly sliced trumpet mushrooms)
  • 2 tablespoons sesame oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • ¼ cup gluten free hoisin
  • ½ cup dry white wine
  • kosher salt
  • Matcha Green Tea Pizza Crust:
  • 1 and ¼ cups hot water (between 110 – 115ºF)
  • 1 teaspoon
  • 1 packet (1/4 ounce) active dry yeast
  • 1 cup tapioca starch
  • 1 cup sorghum flour
  • 1 cup potato starch
  • ½ cup brown rice flour
  • ½ cup GF millet flour
  • 4 teaspoons matcha powder (or 6 grams)
  • 3 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon kosher salt
  • 1 teaspoon onion powder
  • 3 tablespoons white sugar (or beet sugar)
  • ¼ cup good olive oil
  • ¼ cup aquafaba (canned chickpea liquid)
  • 2 teaspoon white vinegar
  • 1 tablespoons toasted sesame seeds
  • ⅓ cup thinly sliced green onions
  • 3 tablespoons olive oil for brushing the crust
  • 1 cup soft almond ricotta (optional)
  • chili oil for drizzling
Instructions
  1. For the Caramelized Onions: In a heavy pan or skillet over medium heat add the olive oil and the onions and sprinkle with kosher salt. Stir them well every few minutes. Add some water to the pan if the onions get dry and cook over medium low until very sift and melted down- about 20 minutes. Sprinkle with the sugar and the vinegar and cook for another few minutes. Season to taste with kosher salt and then set aside.
  2. For the Sesame Glazed Mushrooms: In a heavy pan or skillet over medium-high heat add the mushrooms to a dry pan. Let the mushrooms get really hot and start to release their water. This should take 3-5 minutes, with occasional stirring. When the mushrooms have given up water and are getting a little golden around the edges add the sesame oil, shallots and garlic. Stir and cook another 3-4 minutes until golden. Add the wine and the hoisin and deglaze, stirring into the mushrooms well. Let the mixture reduce until it gets more syrupy and then stir to coat the mushrooms with the glaze- they will be very tender- about 10 minutes. Set aside.
  3. Preheat the oven to 400 degrees. Grease two sheet pans with olive oil and set aside.
  4. Proof the yeast in 1¼ cup warm water (110-115 degrees) with the 1 teaspoon of sugar.
  5. In the bowl of a standing mixer, whisk together the dry ingredients.
  6. Add the proofed yeast to the dry ingredients. Add the olive oil, aquafaba and vinegar.
  7. Beat the dough until you have a smooth and sticky batter. The pizza dough should be creamy smooth and not too thick. It reminds me of a soft cookie dough consistency.
  8. Transfer the dough onto the center of a prepared pizza pan. Then, using clean, wet hands press down lightly and flatten the dough to create a thin, even pizza shell, with slightly raised edges for the crust. (I had to constantly keep wetting my hands as I went along. The water helps to shape it smoothly.) Remember that the dough is VERY soft and if you try to touch it with dry hands it will simply tear away from the pan. Take your time to smooth out the dough with wet palms. Get it as smooth as possible, and thin in the center.
  9. Set the pizza crust in a draft free spot to rest and rise, about 15 minutes.
  10. Brush the crust with olive oil and sprinkle with kosher salt and place the pizza pan in the oven and bake for 12-15 minutes until golden.
  11. Remove the crusts from the oven and smear the pizza with the caramelized onions. If using, arrange dollops of almond ricotta and then top with the mushrooms and then sprinkle with the sesame seeds. Brush the crust with a little extra olive oil.
  12. Bake for another 5 minutes until everything is hot and then sprinkle the whole pizza with the finely sliced green onions. Drizzle with chili oil and then slice and serve immediately.