Vegan Green Bean Casserole Pizza

By BakeandDestroy Published: November 2, 2014

• Yield: 1 - 12 (6-8 Servings)
• Prep: 30 mins
• Cook: 25 mins
• Ready In: 55 mins

You'll have to buy my book to find my favorite recipe for a chewy, yummy crust (and about 90 other fantastic vegan recipes) so for now, use your favorite recipe or visit your local pizza shop and buy some from them!

Ingredients

• 1 12 inch pizza crust
• 2 Tbs salt + 1 tsp for later use
• 1/2 lb fresh green beans trimmed & halved
• 2 Tbs vegan butter
• 1/2 lb white mushrooms sliced
• 1/2 tsp black pepper
• 2 cloves garlic minced
• 1/4 tsp ground nutmeg
• 2 Tbs all-purpose flour
• 1 cup vegetable broth
• 1 cup plain, unsweetened soy yogurt or whiz 1 cup (8 oz) of silken tofu together w/ 1 & 1/2 Tbs of fresh lemon juice in a food processor
• 3/4 cup fried onions + more for topping

Instructions

1. Pre-cook crust in a 450 degree oven for 5 mins and set aside.
   
2. Bring a gallon of water and 2 Tbs of salt to boil. Add the beans and cook for 5 minutes, then drain and plunge into a large bowl of ice water to stop the cooking. Drain and set aside.
   
3. Melt the margarine in a large skillet over medium-high heat. Add the mushrooms, 1 tsp salt and pepper and cook until the mushrooms start to give up some liquid, about 5 minutes.
   
4. Add the garlic and nutmeg and cook 1-2 more minutes. Add flour and stir. Cook for 1 minute, then add the vegetable stock and simmer.
   
5. Decrease the heat to medium-low and add the soy yogurt (or tofu). Cook until the mixture thickens, stirring occasionally – about 6-8 minutes.
   
6. Remove from heat and stir in 3/4 cup of fried onions and the green beans. Spread over prepared pizza crust and bake 10-15 minutes until crust is golden and toppings are hot and bubbly. Sprinkle with more fried onions to taste.
   

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