INGREDIENTS: (Yields 2 10 inch pizzas or 1 large baking sheet)

2 ½ cup AP flour

2 tsp salt

2 ¼ tsp active dry yeast

1 1/3 cup water

1 cup hot sauce of choice

1/3 cup vegan butter

8-10 shredded king oyster mushrooms

Scallion to garnish

Vegan mozzarella

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp onion powder


In a large mixing bowl add the flour, salt and yeast. Whisk to combine. Once whisked add in water little by little until shaggy dough starts to come together. Once dough forms turn out onto work surface and knead until smooth. Once kneaded place dough in an oiled bowl and cover to proof in a warm place for 1-1 ½ hours. For the mushrooms, shred along the stems with a fork until strips that you can pull apart form. Add shredded mushrooms to a skillet on med-hi heat with a little oil to saute with seasonings. Once mushrooms begin to release some moisture add in the hot sauce and vegan butter and simmer on low heat for about 5 mins and set aside. Once dough has proofed, preheat oven to highest setting (450ºF – 500ºF). Turn out dough on floured baking sheet and spread across the pan evenly.  Add a layer of vegan cheese then buffalo mushrooms. Place in oven and let bake for 20-25 minutes until edges are crisp and golden. Let cool, slice and serve.