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.

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.

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).

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

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.

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

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

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