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!