I know there’s a definite need out there for a more user-friendly crust for gluten-free vegetarians that won’t cause your insulin to skyrocket (thank you readers). My cauliflower crust has been a major hit, but the problem remains: Cauliflower is a higher-moisture veg and is prone to problems if as much of the liquid as possible isn’t removed. The chicken crust proves positively sinful, but it’s not vegetarian.
Want to bring it for the fungi in the room? Mushrooms are a nice addition to a pizza crust because they add an earthy flavor without being obnoxious in the process. They are also low fat, which allows the cheese to work its fabulosity in binding. Basically, they’re magically delicious.
Just a few tips and suggestions:
- Low moisture content veggies are easier to work with, which makes mushrooms so darned appealing.
- Mushrooms also lend an earthy, meaty feel without the meat.
- I went a little bit silly and used mozzarella and parm because I wanted more flavor and cheesy twang out of this crust. I am not sure if using grated Parm and shredded matters; it’s what I had on hand, so there you go.
- Make sure to mince mushrooms prior to processing with the cheese. I use my Ninja, but a food processor, an amazing blender, or a sharp knife can do the same thing.
- Don’t over-process. You just want a semi-coarse meal, not mushroom pate.
- You will use a processor twice for this recipe: Once to process the mushrooms into fine shreds, and again to incorporate the cheese into the blend.
- If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.
- Parchment paper is your friend in this process, so make sure to have some on hand. (Waxed paper melts, so don’t try to sub for that).
- I always season the top of the crust. If you want even more zhoozh with less effort, try Mrs. Dash’s Garlic Herb blend on top of your dough in lieu of the other spices listed below.
- This crust is gluten free and Atkins induction friendly.
These recipes are for personal, private use only. Please don’t publish any of my recipes elsewhere. If you make obvious changes to the recipe to call it your own (don’t just double the amount of ingredients or make a spice tweaks), please rename the recipe and link back here to give credit to the original.
Easy Vegetarian Pizza Crust
1 pint sliced button mushrooms, minced
1 cup packed mozzarella, shredded
1/2 cup Parmesan cheese, shredded
1/2 cup Parmesan cheese, grated
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
Preheat oven to 425 degrees Fahrenheit.
Process mushrooms and cheese together. Mixture will resemble a coarse meal.
Press mushroom/cheese mixture on parchment paper on a cookie sheet.
Top with parsley, basil, onion, and garlic powder.
Bake for 10 minutes.
Let cool for 10 minutes.
Top with sauce, cheese, and then toppings.
Place under a broiler just until toppings are heated and cheese is golden.
Let cool for five minutes.
Slice and serve.
Nutritional information per 1/8 pizza (sans toppings): Calories: 88.75, Carbohydrates: 1.5 g , Fiber: 0 g, Net Carbohydrates: 1.5 , Protein: 8 g, Fat: 5.7g.