Free and Friendly Foods Mushroom Pizzas

Mushroom Pizza

Like Watermelon Cake, this one had me giggling on the inside all over again. The kids LOVE to make homemade pizza, and when I told them we were having mushroom pizza for dinner, they were excited. You see, several months ago, I whipped out all sorts of fancy and made the kids Lobster Mushroom Pizza. There were several other fancy mushrooms on the pizza too.

Back to this meal. So Kid Three was more than happy to help, but he was confused because there was no pizza dough to be found. As I started to prepare the mushrooms, Kid Two says “OH! Mushroom Pizza!” Yes… Mushroom Pizza. I hope you have just as much fun with your family serving these as I did. Just as an FYI, we made dairy, and non-dairy versions, which you’ll see in the pictures.

Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Yeast Free, Nut Free, Paleo Compatible, GAPs Compatible, Vegan Compatible
To make this Paleo, Vegan, and GAPs, use the appropriate topping of choice.

For the Tomato Sauce:
1 24-ounce jar Organic Strained Tomatoes (we use the Bio Nature Brand)
4 7-ounce cans Organic Tomato Paste
4 TBSP Organic Maple Sugar
4 tsp Sea Salt
3 tsp Organic Dried Parsley
1/2 tsp Organic Dried Basil
3 tsp Organic Onion Granules
2 pinches Organic Dried Rosemary

Combine all of the ingredients in a sauce pan with a whisk until smooth. You don’t have to heat it up if you don’t want to. You will have plenty of leftovers to make more pizza with in the future, like, tomorrow.

Here’s what you’ll need for one pizza:
1 large Organic Portobello Mushroom
3 – 4 tsp Tomato Sauce (above)
Toppings of Choice (we used Daiya Dairy Free Cheese, ramps, organic green onions, Applegate Turkey Pepperoni, Wellshire Bacon Bits, organic peppers, organic chicken, and anything else I could imagine.)

Start by de-stemming and de-gilling the mushrooms. Gently spread the tomato sauce all over, but try not to break the rim of the mushroom. Cover with toppings of choice, and bake at 375 for 15 minutes.

Something I learned: it was easier to de-gill the mushroom using a 1 TBSP measuring spoon. I tried to use a knife, but I felt like I had to be more delicate with the mushroom, plus, I felt like I was going to cut myself. I felt like the measuring spoon allowed me to have a bit more control over what I was doing, and I was also able to apply a little more pressure while working.

 

Free and Friendly Foods Mushroom Pizzas

Ready, Set, GO!

 

Free and Friendly Foods Mushroom Pizzas

Taking the stem off was easier than I thought it would be. I didn’t cut it, instead, I broke it off with my hand.

 

Free and Friendly Foods Mushroom Pizzas

All done… I’m feeling the excitement.

 

Free and Friendly Foods Mushroom Pizzas

Trying to de-gill using a knife… not my best idea.

 

Free and Friendly Foods Mushroom Pizzas

Sauce done, and no, I didn’t heat it up.

 

Free and Friendly Foods Mushroom Pizzas

Sauce on, ready for the next step.

 

Free and Friendly Foods Mushroom Pizzas

Adding the toppings. I found a fork to be very handy.

 

Free and Friendly Foods Mushroom Pizzas

Here’s a close up of the dairy free version before going into the oven.

 

Free and Friendly Foods Mushroom Pizzas

Here they are before going into the oven. I just wanted to stare at them because they looked so pretty and delicious.

 

Free and Friendly Foods Mushroom Pizzas

This is the dairy free one, and Kid Two was so happy that he had this one all to himself.

 

Free and Friendly Foods Mushroom Pizzas

These are the dairy ones, and the kids were really upset that I didn’t make more.

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