Step 1

Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes.

Step 2

Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas

Step 3

One hour before you're ready to bake, preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for 1 hour before baking pizza for best results.

Step 4

At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax.

Step 5

When the oven is nice and hot, prepare your pizzas one at a time. Stretch (don't roll!) your dough to around 10-12" diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella, and the fresh rosemary.

Step 6

Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake.

Step 7

Repeat the pizza assembly and baking with the remaining dough.

Step 8

Let the pizza cool for a couple minutes before cutting and serve with crushed red pepper. Enjoy while hot!