1 medium to large pizza crust, I think the one I use is 14"
1/2 cup wild rice + 1 cup water
1/4 cup walnuts
1 cup packed fresh basil
1/2 cup fresh flat leaf parsley
1/2 cup or more olive oil
8 oz each button, crimini, and "specialty" mushrooms (porcini, shitake, etc but I prefer morel, it adds more Minnesota flair to the wild rice) to equal 32 oz total. If your not as keen on the super mushroom overload thing, cut the overall load in half.
1/2 - 3/4 cup crumbled veggie sausage. I really like Gimme lean
vegan parmesan, opt.
1 cup very hot water for dried mushrooms
1 clove garlic
Ok, so 1 hour plus sounds like a lot, but you will be busy doing some prepping to pass the time and the end is very worth it. You can always cut corners by using prepared vegan pesto and making the rice in advance, but I like the homemade version best.
Step 1. Put rice and water in a sauce pan, bring to boil, reduce to simmer, cover, cook for 45-60 minutes. All of the grains will pop open.
Step 2. (If using dried mushrooms, place in glass bowl and cover with hot water for 10 minutes to soften.) While the rice is doing its thing clean the mushrooms and remove any inedible stems. Slice them as thin as you can. a food processor works great, but I just use a small sharp knife.
Step 3. Throw all of the mushrooms in a pan with a couple of cracks of black pepper and proceed to cook until all of the liquid has evaporated and the mushrooms have reduced by 1/2. Set aside.
Step 4. Place walnuts in a small sauce pan and toast over low flame. Cool.
Step 5. In a food processor, grind basil, garlic and parsley with just enough oil to make a smooth pesto, add the nuts at the end so that they have some texture left to them.
Preheat oven to 425 F.
Spread crust with pesto leaving a 1/2'' edge.
Sprinkle evenly with wild rice and "sausage".
Cover with mushrooms.
Add any "cheese" if using.
Cook until crust has browned, about 10-12 minutes.