If you want to add Lion's Mane mushroom to this recipe, start by shredding the Lion's Mane into small pieces. Cook the mushroom in a pan on medium heat until the water is evaporated. I suggest using a cast iron press for this. (No oil is necessary) Then, season the mushroom with your choice of marinade and/or dry seasonings. Set aside.

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• Dice the sweet potatoes, lightly spray with cooking oil, and season. Bake or Air-Fry until fork tender. Set aside.
• Blend a small can of chipotle peppers in adobo sauce to create a smooth texture. Set aside.
• Preheat the oven to 400 degrees Fahrenheit.
• Start the beans by creating a roux with flour and vegan butter. Melt the vegan butter in a pot, on low to medium heat. Sprinkle in the flour while continuously stirring. In 3-5 minutes the roux will appear light brown and slightly puffy.
• Add chopped onion, minced garlic, and chopped mini sweet peppers to the roux. Cook for 5 minutes, ensuring the roux doesn't burn. Add plant-based milk, vegetable broth, black beans, 3 tablespoons of the chipotle sauce from step 2, thyme, salt and pepper. Cook for 5 minutes. Add sweet potatoes. Add Lion's Mane mushroom, if using.
• Roll out pizza dough and cut into sections to fit your baking mold. Place the dough in a mold, fill with the black bean, sweet potato mixture. Sprinkle vegan feta cheese on the mixture, then fold the dough edges over the top of the filling. Bake at 400 until the dough is crispy. About 20-30 minutes.

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Enjoy!