Tim Burton-Inspired Mushroom Pizza

This pizza is all about fun, flavour, and a touch of experimentation! Inspired by the whimsical world of Tim Burton, this gluten-free sourdough pizza features a vibrant purplish-pink crust made with black rice flour. Topped with homemade vegan pesto, playful “skeleton” mushrooms, and creamy cashew cheese, it’s the perfect dish for your Halloween nerd party or any gathering where you want to impress your friends!

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To start with, why do we call it Tim Burton-inspired pizza? First, just look at the colours! The purplish-pink gluten-free sourdough crust (thanks to black rice) paired with bright green broccolini and pesto is pure Burton. And, with mushroom “skeletons” adding a touch of creepy, it’s all entirely cruelty-free—just like the heart of Burton’s work.

This October, we’re giving mushroom pizza a spooky twist by using a gluten-free sourdough crust with only vegan, whole-food ingredients. Don’t be intimidated! You can start with any crust recipe you feel comfortable with. But if you’re interested in gluten-free sourdough baking, let me know – I’d be thrilled to share the recipe for my magic gluten-free sourdough starter and explore gluten-free baking together.

We’ve recently become big fans of black rice – its rich, earthy flavour with a hint of smokiness is just magic in any dish. Not only does it add incredible depth, but the colour it brings to plating is pure eye candy. While experimenting with gluten-free sourdough baking, Jenna even ended up feeding her starter with black rice flour. And yes, we make our own black rice flour at home in the Vitamix – not the typical use for it, but it still works beautifully in gluten-free sourdough bread and other bakes!

For the base sauce, we use vegan basil pesto (also homemade), topped with cremini mushrooms, tender broccolini, and our favourite cashew cheese. This spooky, plant-based pizza is the perfect centrepiece for any Halloween table!

Tim Burton Inspired Mushroom Pizza Ingredients

For the Gluten-Free Sourdough Starter:

• 10g gluten-free sourdough starter (mine is fed with black rice flour)
• 22g cassava flour
• 22g black rice flour
• 50g water

For the Gluten-Free Sourdough Crust:

• 100g gluten-free sourdough starter
• 90g tapioca flour
• 70g cassava flour
• 20g black rice flour
• 1.5g guar gum
• 5g psyllium husk
• 15g extra virgin olive oil
• 2g salt
• 170g water

For the Filling:

• 1/4 cup vegan pesto
• 1/2 bunch broccolini
• 2 cups cremini mushrooms
• 1/2 cup cashew cheese
• 1 tbsp extra virgin olive oil

Step-by-Step

Gluten-Free Sourdough Pizza Crust

Prepare the sourdough pizza starter the night before baking. In a glass container or jar, mix your active gluten-free sourdough starter with water and a blend of cassava and black rice flour. Cover and leave it to ferment overnight or for 8 hours.

When ready to mix the dough, combine psyllium husk, lukewarm water, and olive oil in a bowl. Let it sit for up to 15 minutes to allow the psyllium husk to absorb the liquid. In a separate bowl, mix together the tapioca flour, cassava flour, and black rice flour. Add the water and psyllium husk mixture, followed by the sourdough starter and salt. Start mixing with a spatula, then use your hands to fully incorporate the ingredients. Since gluten-free dough doesn’t require folding to develop gluten, simply leave the dough covered on the counter for 2–3 hours.

When ready to bake, roll out the dough into a crust and brush with extra virgin olive oil. Preheat the oven to 230°C (450°F) and bake the crust for 10–15 minutes.

Vegan Pizza Ingredients

Meanwhile, prepare the vegan basil pesto if making it from scratch. Blend a bunch of fresh basil with 1/4 cup pine nuts, 1/4 cup extra virgin olive oil, 1/4 cup nutritional yeast, and 1 tbsp salt. Our broccolini walnut pesto is another great option for this recipe.

Next, prepare the mushrooms. We use cremini mushrooms here for their rich flavour. For a spooky twist, carve eyes and a mouth into the mushroom caps using a straw for the eyes and a toothpick or small knife for the mouth.

Spread the pesto over the prebaked crust, add broccolini florets and the “skeleton” mushrooms. Bake for another 10 minutes at 200°C (400°F). When ready, just sprinkle with vegan cheese – our favourite is Spread’em Cashew Cheese, top with fresh arugula and a drizzle of Extra Virgin olive oil.

Serve warm, and enjoy!

recipe

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