Step 1

First, prepare your pizza dough according to recipe or take out of packaging, and let it rest at room temperature while you prepare the rest.

Step 2

Wash and scrub the potatoes well, peel if desired. Slice very thinly. Bring a medium pot of water to a boil, add a generous spoonful of salt, and toss in the potatoes. Cook for 4-5 minutes, until slightly softened but not mushy. Drain and set aside.

Step 3

Now, prepare the mushroom sauce. In a medium nonstick pot over medium-high, combine the vegan butter and olive oil. Add in the chopped mushrooms, italian herbs, and garlic salt, and cook until mushrooms are softened and savory (about 5 minutes).

Step 4

Add in your white wine, and allow to evaporate off. Now, add in the flour and quickly mix everything together.

Step 5

Allow mixture to cook, stirring constantly, for 2-3 minutes. Slowly start adding in the milk, stirring as you go to prevent lumps. Cook sauce until thickened, which should take just a few minutes. Add more salt and pepper to taste.

Step 6

Now, preheat oven to 475F. Grease a 9x13 baking sheet with olive oil, and gently arrange the pizza dough inside of it.

Step 7

Spread the mushroom sauce on top, and then arrange the potato slices. Finish off with the thinly sliced pieces of onion.

Step 8

Cook for 18-20 minutes, until crust is golden brown and cooked through. Let cool slightly and enjoy!