(restrained dance music) - Hi friends.
I'm Sam from the blog It Doesn't Taste Like Chicken
and I'm also the author of the cookbook
Fuss-Free Vegan. (pop)
Today we are going to make
vegan creamy (pop)
coconut mushroom pizza.
Yes, it is an unusual combination
but it is oh so good.
Yeah.
If you like white pizzas, this is a super delicious,
creamy, rich, white pizza.
(kiss) Delish.
I highly recommend you try it.
So let's get to cooking!
So first things first, let's prepare the mushrooms.
When you saute mushrooms ahead of time
they're going to be so delicious, extra flavorful,
and they're not going to get kind of like gross
and dried out like mushrooms can do on pizza sometimes.
This is going to be key for making
this pizza up a few notches.
I'm going to take half of a yellow onion.
Chop up this dude.
Beautiful.
Two cloves of garlic, I'm going to mince these guys up.
(banging)
If you give them a good swack like that
they're already half chopped, basically.
Then I just run a knife through them
and they're perfectly good to go.
So I'm just doing, you know,
a regular sliced-sized mushrooms.
Is sliced-size a size?
I don't think that's a size. (laughs)
But I am slicing some mushrooms.
(chop) And mushrooms are sliced.
This looks like a giant pile of mushrooms,
but I assure you, it's going to cook down
and it's not going to be that much (laughs) in the long run.
It'll be just the right amount.
Move over onions.
(tapping)
Gotta make room for more more friends.
I'm also going to prepare my fresh thyme
for the coconut sauce portion of this recipe.
So I have a lovely fresh thyme here.
Holding the top of the stem and running my fingers down
and that just pulls off all the leaves.
So top of the stem, run my fingers down,
and all the leaves come off.
Except for maybe that top, which let's just do that.
And that's how you remove the thyme leaves
from the stem, yeah.
Just adds a little (kiss),
just a little (kiss) to kind of
everything you add it to, you know?
Just a little Prince (kisses) kiss.
(pop) (chopping)
And I'm also going to zest some lemon.
This is a zester.
If you don't have a zester you can use
the small hole side of a cheese grader.
And that will work just fine.
Perfect.
Hello, juicer?
(clanging)
Here you are.
Juice this lemon up, perfect.
Okay so all of my ingredients are prepped.
I'm good to go.
So let's start by hopping over to the stove
and sauteing up some delicious mushrooms.
Here we are ready to make some delicious mushrooms. (laughs)
So I have vegan butter in my pan.
Going to turn on the heat.
It is melting.
Now adding the onions and garlic.
(scraping) (sizzling)
I want to saute this for about five minutes
until the onions turn translucent and being to brown.
It's going to smell delicious and oniony.
♪ Waiting for onions to cook, la la la la. ♪
Patience is a virtue that I do not have.
I'm regretfully impatient. (laughs)
So, waiting for things to cook,
even though it only takes five minutes,
not my favorite. (laughs)
Onions and garlic are looking delish, smelling delish.
So now time to add all the mushrooms.
Get in there.
No, mushrooms overboard.
Ah, no fun guy gets left behind.
There we go.
So keep, ooh.
Really?
You want to make sure the mushrooms are kept at
like a medium heat, not too high.
So that they can start releasing their water as they cook.
Beautiful, my mushrooms have cooked down.
They've released all of their, not all of their,
they've released some of their juices,
and are smelling delicious.
And this is going to be perfect for the pizza.
So we're going to stop here,
(tap)
and set these mushrooms aside.
Get in there. (spoon tapping)
And now to making the coconut sauce.
So keep that pan going.
It's perfect that it's dirty.
It's got all those delicious flavors in there.
So to make the coconut sauce,
add in another tablespoon of vegan butter.
(butter sizzling) Okay, settle down.
Sprinkle a tablespoon of flour over top.
Well, that wasn't a very good sprinkle.
(tap)
And mix that together to form a little bit of a paste.
You're just going to have this like tiny amount
of sludge on the bottom of your pan
and that's just what you want.
This is actually called making a roux,
and you just want this butter and flour
to cook for just like a minute
until it becomes a little bit fragrant.
Just cook out that flour taste.
And this is going to help make the sauce thicken.
So now that, oop. (clanging)
I am going to add my coconut milk.
(sizzling)
Delish.
And whisk this in to get all that flour off of the bottom.
My lemon zest and thyme here.
A quarter teaspoon of salt.
A quarter teaspoon of black pepper.
(tapping)
One teaspoon of lemon juice.
And whisk that in.
Whew, just adding those flavors you can smell it.
It smells so good.
So I'm just going to keep an eye on this
and whisk it every now and then
to make sure it doesn't burn,
it doesn't stick to the edges or anything.
And I'm going to cook it about five minutes
until it makes a nice thick coat on the back of a spoon.
That's how you know it's done.
So it's just going to thicken down a little bit.
Smells so good.
This sauce is looking a little bit thickened
and bubbly, gorgeous.
I think we've got to do the spoon test
to make sure it's done.
You see that's how that's formed a nice thick layer
on the back of the spoon, it's not coming off?
That's the texture you're looking for.
So I'm just going to set this aside
and let it cool a little bit, and let's hop back over
to the other side of the kitchen.
We're going to stretch out that dough
and assemble the pizza. (clap)
Time to roll up those sleeves,
and by roll up I mean pull up.
(claps) (laughs)
Now to stretch the pizza dough.
Lightly four your work surface.
Obviously make sure it is a clean work surface, please.
On top of that put your pizza dough.
(patting)
And I'm going to sprinkle some more four on top
because my dough feels quite sticky.
Then I'm just going to smush this down
until I have a gorgeous pizza shape.
Press and pull and knead
and do all the things you need to do
until your pizza reaches pizza shape.
I have a recipe for my go-to pizza dough
in my cookbook Fuss-Free Vegan.
I'll put a link up here to my cookbook.
Of you can just buy store bought, pre-made pizza dough.
Whatever you like.
Traditionally, pizza dough is almost always vegan.
So just double check the ingredients,
but you're pretty much going to be good to go.
Of course if you want to use a gluten-free crust
you can do that.
I am not a good pizza dough stretcher person.
I have friends who used to own a pizza shop
and they could do this like (trilling) in two seconds,
and throw the pizza dough in the air.
That is not my talent, but it doesn't matter.
You don't have to have that talent
to make good pizza taste delicious.
Na na na na na.
If it's sticking just add more flour.
My pizza dough is more or less stretched out
in an odd, peculiar shape, but that's okay.
I'm going to fit it to the pan.
So I've got my lightly greased pizza pan here.
And let's just plop it on here,
and then you can kind of stretch to fit.
That's what we're going to go for.
So I got my pizza crust all stretched out there.
Beautiful, I love it, it's perfect, it's amazing.
It's a little bit thin in the middle
and you can see through it, but we're
not going to point that out.
Now we can assemble this pizza and chuck it in the oven.
(claps) Grabbing my mushrooms.
Where did they go?
So with the mushrooms that you had set aside,
just dump them all on there.
Spread them out nice and evenly.
Uh, smells so good.
I love mushrooms.
Okay so those are nicely spreaded around.
Spreaded?
That's not a word.
And now the coconut sauce.
You're just going to pour this coconut sauce
right on top of that mushrooms.
Making sure to cover every layer that you can.
I'll just lightly spread this sauce
to make sure everything is nicely covered
right to the edge.
Beautiful.
And here it is!
At this point you might look at your pizza
and say I've made soup pizza.
What have I done?
Don't worry, I promise it's going to turn out
(kissing) beautiful.
(claps) Time to pop it in the oven and I'll see you
in about 18 to 20 minutes when it's done.
And then we're going to have a taste test
and then it's going to be delicious,
and then we're going to eat pizza
and we're going to be so happy.
- [Man] Moment's later.
- Whew hoo, it is pizza time.
The best time is pizza time. (laughs)
I'm crazy.
So I pulled my pizza out of the oven.
You can see that it was golden and bubbly and delicious.
And then you just want to let it cool
for like five to 10 minutes.
I know, it's really hard to do,
but trust me, you want to do that.
Otherwise all your toppings are just
going to go sliding right off.
So you want to make sure to let it cool
and set just a little bit.
(claps) Let's grab it.
Let's taste it.
Let's get to pizza time.
(laughs)
♪ Gorgeous pizza. ♪
So I'm just going to slide it onto my
cutting board here carefully, ooh.
(clanging)
Cut a slice here of pizza.
Oh my god, see I didn't even really wait
for it to cool enough.
I'm the worst.
The cooler you let it get, the more set it's going to be.
But right now it is going to be creamy and delicious.
Do you see that?
No one is going to hate this pizza
unless you hate mushrooms and coconut.
But other than that, no one is going to hate this pizza.
(squeals)
Mm, oh, I need a second bite, it's that good.
Hot, uh.
Oh baby that is one mighty fine pizza.
If you're a mushroom-lover kind of person
you're going to love this pizza.
I highly recommend you try it
weather you're vegan or not.
It is just a delicious pizza.
The coconut, you taste it as a little bit subtle,
but it's got a really cool combination with mushrooms.
I actually use coconut and mushrooms as a combination
together quite often because I've fallen in love with that.
The thyme, the lemon adds a little freshness,
a little yumminess, a little yumminess.
I just said that.
And it makes for one really nice, rich, delicious pizza.
I'll put a link to this recipe right here for you,
and there will be one in the description as well
so you can try making this pizza for yourself.
I hope you like this recipe and if you do
let me know by leaving a like and of course,
don't forget to subscribe.
I'm going to be posting a brand new video
every single week on Wednesdays this entire year.
That is my new year's resolution,
so make sure to follow me along on my path.
I don't know why I keep doing this a million times. (laughs)
(pop) And don't forget
to visit my blog and follow me on my social medias
for more delicious vegan-ness.
And I'll see you next time.
Bon appetegan.
(chicken clucking)
(dance music)