Mushroom Pizza Recipe
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. The last time I used mushrooms on pizza, I took the fancy road and purchased exotic-to-us mushrooms 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. FYI, we made dairy, and non-dairy versions, which you’ll see in the pictures.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Cane/Refined Sugar Free, Sesame Free, Legume Free, Nightshade Free, Diabetic Friendly, Paleo, GAPs, Vegan, Low Histamine Compatible, SCD Compatible
Important Note: Choose toppings wisely as some may contain major and/or less common allergens.
For Low Histamine: Use an alternative cream sauce.
For SCD: Use Organic date sugar instead of maple, and fresh crushed tomatoes for your sauce.
For the Tomato Sauce:
24 ounces Organic Strained Tomatoes (we use the Bio Nature Brand)
28 ounces 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.
Related post: Lamb, Onion, Garlic Pizza Recipe
For The Pizza Assembly:
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.
It’s easier to de-gill the mushroom using a 1 Tablespoon measuring spoon. I experimented with several options, and this was the easiest and safest way.