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Mushroom Pizza


  • Author: Lexi
  • Total Time: 1 hour
  • Yield: Serves 4
  • Diet: Vegan

Ingredients

Scale

Cauliflower pizza crust:

  • 1 10 oz bag frozen riced cauliflower, thawed to room temp*
  • 3 tbsp flax seed meal
  • 3/4 cup white rice flour
  • 1/2 cup almond flour
  • 1 tsp Italian seasoning blend
  • 3/4 tsp fine kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp garlic powder
  • 1 tsp olive oil

Wild Mushroom Topping:

  • 2 tbsp vegan butter
  • ¼ cup minced shallot or yellow onion
  • 1 tbsp finely minced garlic
  • 12 oz mixed wild mushrooms, roughly chopped
  • 2 tbsp chopped parsley, divided
  • 2 tbsp chopped thyme, divided
  • Splash of white wine
  • Salt and pepper to taste
  • 8 oz shredded vegan mozzarella cheese
  • ⅓ cup vegan parmesan cheese

Instructions

  1. Preheat oven to 400 F. 
  2. Thaw frozen riced cauliflower to room temperature. Wrap in a cheesecloth or nut milk bag and squeeze out as much moisture as possible. 
  3. Add all ingredients to a food processor and pulse until well-combined. Transfer to parchment paper and knead into a ball.  If the dough isn't sticking together well, you may need to add a tsp of water to help it come together.
  4. Transfer to a plate or bowl, cover with a dish towel and refrigerate for 30 minutes (to let the flax meal absorb into the dough).
  5. Return dough to parchment paper. Place another sheet of parchment paper on top of dough and use a rolling pin to roll into a thin round. The thinner the better. 
  6. Transfer to baking sheet and bake for 17-19 minutes. Rotate baking sheet half way through.
  7. Meanwhile, heat a sauté pan to medium and add butter. Once hot, add in shallots and sauté for 3-5 minutes. Add in garlic and continue cooking for a minute or two. 
  8. Add in the mushrooms, turn heat to high and sauté until softened and the moisture has evaporated. Add in 1 tbsp each of parsley and thyme, a splash of white wine to deglaze the pan and salt and pepper to taste. Stir well, then remove from heat. 
  9. Top pizza crust with cheese and mushroom mixture. Bake for additional 10-12 minutes, until cheese is melted. Top with remaining herbs. 

Notes

If you can't find frozen cauliflower rice or would rather use fresh, you'll need to rice it yourself in a food processor. Then, steam the riced cauliflower for 4-5 minutes, let cool and remove excess moisture. (Frozen allows you to skip 2 steps - much easier!)

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Pizza
  • Method: Oven
  • Cuisine: Italian-American

Nutrition

  • Serving Size:
  • Calories: 508
  • Sugar: 4.9 g
  • Sodium: 1434.3 mg
  • Fat: 22.7 g
  • Saturated Fat: 8.7 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 40.8 g
  • Fiber: 6.3 g
  • Protein: 27.6 g
  • Cholesterol: 37.8 mg

Keywords: vegan mushroom pizza