Mushrooms are nutrient powerhouses. They are great sources of vitamin D and potassium, among other nutrients. I love to snack on raw mushrooms with hummus. It is one of my favorite study snacks! Mushroom pizza has been a part of pizza parlor menus for years. Now I know why. The mushrooms add a wonderful flavor to what would be a regular tomato and cheese pizza. It definitely kicks it up a notch. We have two more days of gluten-free pizza recipes. Next up: southwest pork pizza and artichoke bacon and basil pizza.
Makes 1 pizza
- 1 pizza crust, homemade or pre-made
- 1 Portabello mushroom, sliced thin
- 5 button mushrooms, sliced thin
- ¼ cup tomato sauce
- 1/3 cup Parmesan cheese
- 2 cups shredded mozzarella
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Pre-heat oven to 425 degrees Fahrenheit. Place pizza crusts on a cookie sheet or pizza pan. Spread tomato sauce over crusts. Top with salt, pepper, thyme, shallot and garlic. Place mushrooms over pizza. Top with cheese and bake until cheese is melted and crusts are golden brown, about 10 minutes.
This recipe is linked to Gluten-Free Wednesdays.
This is the eighth recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.