Shiitake and oyster mushroom pizza on a home-made cassava flour crust. This mushroom pizza is vegan, gluten-free and grain-free.
Pizza, flat bread, tortilla – I wasn’t sure what to call this because it’s kind of all three. What I do know is that we found beautiful yellow oyster mushrooms at the farmer’s market and I wanted them in my belly asap! I figured this was a good time to experiment with cassava flour and attempt a crust/tortilla/flatbread of sorts as the base for the shrooms.
This pizza is really rustic, not too perfect and surprisingly easy to make. I used the tortilla recipe on the back of the Otto’s Cassava Flour bag and made one large “tortilla” or cassava flour pizza crust. Easy! This isn’t sponsored – I’m just a big fan of their product!
Another reason that I used a cassava flour crust is because we’re going back to a gluten-free diet in our house. Apollo was recently diagnosed with alopecia and we’re starting an elimination diet to see if it helps. We’re starting by eliminating gluten first, and then we might move to dairy. Luckily there are gluten-free versions of EVERYTHING now, so it won’t be super difficult for us.
We got blood work done and everything else came back fine, but it’s definitely stressful for us since we have a lot of questions without definitive answers.
If you can’t get your hands on oyster mushrooms, you can swap them out for another variety or add even more shiitake mushrooms to your pizza. I love how mushrooms taste on pizza, and I made sure to load it up with as much as possible – which does make the whole pizza take a little bit longer to cook. Feel free to add spinach, olives, or any other of your favorite pizza toppings!
Mushroom Pizza on Cassava Flour Crust (Vegan)
|Prep:||Cook:||Yield: serves 2-3 people||Total:|
- For the crust:
- 3/4 cup cassava flour
- 1/4 tsp sea salt
- 2 tbsp olive oil
- 1/3 cup warm water - more if needed
- For the toppings:
- 1-2 cups shiitake mushrooms, chopped in halves
- 1/2 cup oyster mushrooms
- Tomato pasta sauce or pre-made pizza sauce
- 1 tbsp garlic powder
- 1 tbsp nutritional yeast, or more
- 1-2 tbsp coconut oil
- salt and pepper to taste
- Preheat the oven to 350 F
- (Follow the instructions for the cassava flour tortillas - but instead of making 6 make one giant tortilla): whisk together the flour and salt. Add the oil and warm water and knead into a dough. You don't want the dough to be dry or too wet. I had to had a little bit more than 1/3 cup warm water to make mine into the right texture.
- Roll the dough into a ball, then add the ball between two pieces of parchment paper and with a rolling pin, roll the dough into a thin crust.
- You can shape the outer edge to make it a nicer shape or leave as is for a rustic crust.
- Place the crust on a baking sheet and add it to the oven. Lightly bake until it starts to bubble, about 5 minutes, then remove from the oven.
- Add coconut oil to a pan over medium heat, then add the chopped mushrooms, garlic powder, salt and pepper and sautee the mushrooms for 5-7 minutes until tender.
- While the mushrooms are cooking, add a layer of tomato sauce or pasta sauce to the crust.
- Add the mushrooms to the pizza crust, then put it back into the oven and cook for roughly 10-15 minutes until the crust is cooked throughout and the middle isn't soft, but be careful not to burn the crust.
- Top with nutritional yeast and enjoy warm!
The cassava flour crust recipe is from the Otto's Cassava Flour bag for grain free tortillas. You can use more or less mushrooms and any other toppings that you like!