This delicious mushroom pizza is smothered in sautéed mushrooms, onions and garlic, slivers of lacinato kale and layers of mozzarella and fresh-grated parmesan. The dough has same day as well as overnight options. You will love it!
I recently spent several days with my friends atCalifornia Grown visiting farms (including a mushroom farm) along the Monterey coastline and learning about innovative farming methods that California farmers are employing to keep California, and the US, fed and it was a beautiful, delicious trip!
Most mushroom pizzas go for a white sauce, but nope, not here! I wanted my favorite pizza sauce and a heap of seasonal, delicious veggies.
Caramelized Onion & Mushroom White Pizza
This pizza is layered in sauce (that comes together in seconds), quick sautéed mushrooms, onions and garlic, ribbons of lacinato kale and light layers of mozzarella (fresh and shredded) and parmesan cheese.
The pizza in the photos also has some salami (yum). Read below for my tips on putting mushrooms on pizza (no raw mushrooms!), making the sauce, the dough and all that goodness!
Our last in-personCalifornia Grown Ag Tour was in November 2019. The past several years they have been remote (and lovely!), but nothing beats visiting the actual farms and speaking with the farmers one-on-one.
Homemade Vegan Pizza (no Yeast!)
I am a proud partner with CA Grown whose mission is to connect us with the people that grow our food. On this trip we met with organic farmers, the largest artichoke producer in California (did you know artichokes are the official state veg of California and that we produce 100% of the commercial US crop?).
Our first stop on the tour was to a mushroom farm (which inspired this recipe!!) — scroll to read more and get my current, favorite pizza recipe that is loaded with sautéed mushrooms, kale and all kinds of deliciousness!
The first stop was atFar West Fungi, a 35-year-old, family-run farm dedicated to growing and distributing high-quality, delicious mushrooms…this is where I got the idea for this pizza!
Portobello Mushroom Pizzas {low Carb Recipe}
They showed us the different types of mushrooms they grow and walked us through the mushroom’s life cycle and each varietals different needs.
They sent us home with thismushroom kitand if you have mushroom lovers in your life, I can’t recommend it enough (I think kids would love it!).
One of my favorite ways to highlight California produce is by making pizza…you need very few ingredients to produce a delicious crust, it takes surprisingly little effort and you can feed a crowd – what’s not to love?
An Excellent No Yeast Pizza Dough
This particular pizza I baked in my new pizza oven. It took me a minute to get usedto the extreme heat, but now I’m in love! The instructions included below are for using a regular indoor oven. If that’s how you’re baking your pizza, I can’t recommend a pizza steel enough.
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
This is my favorite pizza dough that I’ve been futzing and refining over the years. You’ll find slightly different iterations of it throughout my site (some with beer instead of water, some overnight, some same day, more yeast, less yeast, etc).
Portobello Mushroom Cap Pizzas {a Meatless Monday Recipe
This is a rather sticky dough but if you follow the instructions, it will be a piece of cake to work with.
You can assemble the dough in the morning, knead it, place it in a lightly oiled, air-tight container and stash it in the fridge until the evening.
About an hour before I want to put the pizzas in the oven, I’ll pull the dough out of the fridge and separate it into however many pizzas I’m making (I feel like 3 to 6 is the sweet spot). I’ll roll each hunk into a dough ball and cover with a clean, slightly damp hand towel (read the recipe and watch the video for more details).
Caramelized Onion, Mushroom, & Spinach Pizza
After about 30-ish minutes, I will start gently shaping the dough into a pizza round working from the center of the dough out. I’m thinking I should put together a pizza dough shaping video…putting that on the to-do list! In the interim, you can see some pizza-dough shaping in the video on this page.
Once your pizza dough is the desired shape and thickness (I don’t like it too thin or it gets fussy to work with), then I either transfer to the well-floured pizza peel, add my sauce + toppings or place on a piece of parchment and then decorate away!
Alternatively, you can mix up the dough, let it double in size (about 1 1/2 to 2 hours) and then proceed with separating the dough as outlined above.
Simple Vegan Pizza
For overnight dough you’ll just follow the above steps but leave the dough in the fridge overnight or up to 48 hours. You can use the dough after this point I just don’t like the consistency of it as much.
You don’t want to add raw mushrooms to your pizza as they’ll dry out while baking. I have you give them a quick sauté in olive oil with minced garlic and thinly sliced onions. This is literally all your pizza needs with the cheese and the sauce.
However, for these pizzas I also addedOllithinly sliced Calabrese, Pepperoni and Chorizo salami…because I was in the mood for something meaty. I also add in some thinly slice kale which gets crispy and delicious when on top of pizza.
Bbq Mushroom Pizza Recipe
The types of mushrooms we saw on our tour included Fresh King Trumpets, Shiitake, Lion’s Mane (which I think has a citrus flavor lingering in the background…fresh…I loved it) and Oyster mushrooms. Random note:not all mushrooms can be cultivated…some have to just grown wild and we get ‘em when we can!
Any mushrooms would be delicious on pizza, but one of my favorites is Shiitake, which is what I used on these pizzas. Experiment with Cremini, Button and Oyster or a combo of the four would be delicious!
Back to the farm tour…after lunch, on our first day, we popped over toLakeside Organic Gardens, one of the first organic farms in California. Owner Dick Peixoto walked us through his fields, harvesting procedures and everything they do to manage pests (see the tractor above that sucks up pests!).
Easy Mushroom Pizza
The thought that Dick puts into caring for the land, his workers and the products he puts out into the world was honestly amazing – the world needs more people like him.
One of my favorite parts of these California ag tours (aside from meeting the farmers and visiting the farms) is when we all get to sit down to eat together. This year they prepared the most delicious (and completely vegetarian) meal that many of us didn’t even realize was meatless until it was mentioned.
We sampled lots of California wines, had mai tais in the lobby bar of theMonterey PlazaHotel(they’re so good!)and called it a night.
Ham And Mushroom Pizza Bianca
The next day we were off early to visitOcean Mist Farm. We saw first-hand their enormous artichoke harvesting process in action. They sent us off with handfuls of beautiful artichokes and that was the end of this year’s ag tour!
I’m always struck with the care the farmers put into the land, rotating crops throughout California seasonally, bringing their workers with them throughout the state so their work is stable and less seasonal. Also, fyi, both Ocean Mist and Far West Fungi ship nationwide!
California Grown is an amazing resource for recipes, finding out what produce is in season and learning more about where your food comes. I hope you’ll hop over to check it out!!
White Mushroom Pizza
*This recipe can be made with an electric stand mixer fitted with the dough hook attachment or using a bowl and your strong arms for kneading — both work great! If you knead by hand look for the dough to become smooth and elastic; it will take longer than 10 minutes to get there.
*You can use fresh tomatoes for the sauce but you’ll need to either strain out the excess moisture or cook the tomatoes down before using so you don’t end up with soggy pizza.
*In the video, I used finely minced garlic for the pizza sauce instead of a crushed garlic clove; use whichever is easiest (I go back and forth between the two). The finely minced will yield a more garlic-y pizza sauce.
Skillet Truffle Mushroom Pizza • The Cook Report
*Also in the video, I used a light-flavored beer in place of water for the pizza dough. Feel free to use either, I have tested this recipe with both!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @ # so I can see your beautiful treats! xo
This post was created in collaboration withCalifornia Grown!! A big THANK YOU to them + you for supporting the brands I work with! When shopping, look for the California Grown license plate logo to know that you’re getting the goods from our awesome state!!
Triple Mushroom And Herb Grilled Pizza
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