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If I want something with bold flavors that looks like it belongs in an artisanal restaurant, I make this rustic pizza with garlic and mushrooms. I layer my whole wheat crust with caramelized onion, sauteed mushrooms, and melty mozzarella. It is hard to believe that this stunning dish comes together in just 25 minutes.
This rustic pizza with garlic and mushrooms is one of the dishes where my kids have no issue with eating mushrooms or onions. The other recipe they devour without hesitation is my mushroom flatbread. I love making my own pizza at home, and my kids have also come to enjoy and even prefer it over store-bought or takeout pizza. If you have little ones who are going through a picky phase with veggies, add them to a pizza! Melted cheese makes almost anything taste better.
I first created this recipe when I had my friends over for dinner, one of whom could not eat tomatoes in any form. Luckily, there is such a thing as pizza bianca. That night, I served my rustic mushroom and garlic pizza, along with my spinach pizza. I assured him that there was no tomato in sight, but that did not stop him from lifting the cheese and inspecting the base. Ha! Pizzas without the standard tomato base are a great way of experimenting with other base flavors.
This rustic pizza with garlic and mushrooms tastes far more indulgent than it actually is, and as a mom, health coach, and pizza connoisseur, I love that! The caramelized onions bring a strong sweetness, while the mushrooms add an earthy, almost meaty richness. Parmesan and mozzarella create a salty cheese layer that ties everything together on a crispy golden crust.
One of the great things about this recipe is that I use a no-yeast dough. This saves me time, without waiting for it to expand. The baking powder is all I need to create a slight lift in my crust as it bakes. Sauteing my mushrooms and onions before adding them to the pizza is a key step in developing the flavors and preventing a soggy crust. The entire process takes just 25 minutes, which is unbelievable, given its full-bodied, complex flavor and its artistically provincial appearance.
Back when my kids were still extremely picky, I decided not to force certain foods like mushrooms on them. It was homemade pizza night, and I made my kids a plain margherita flatbread, while my husband and I were having my rustic pizza with mushrooms and garlic. I was sauteing everything in the pan when both of my kids appeared to tell me that dinner smelled good, not knowing what it was.
Once they caught a glimpse of the pan, they made a big deal of pretending that mushrooms were still the enemy. At dinner, I offered my kids a piece of my pizza to try sensing their FOMO. That night, my husband and I ended up eating the plain margherita pizzas while my kids developed a more sophisticated palate. Ha!
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🥘 Ingredients
I use simple and wholesome ingredients to create this rustic pizza with garlic and mushrooms. These are all the ingredients I need:
For the dough
Whole wheat flour: I use this for added fiber, nutrients, and a subtle nutty flavor that complements the savory toppings.
Baking powder: This creates a thin, crisp golden crust, eliminating the need for yeast and proofing.
Salt: I add salt for a flavorful base.
Water: Cold water brings the dough together, keeping it pliable and soft for kneading.
Olive oil: I use extra virgin olive oil to add a slight richness to the finished crust.
For the toppings
Red onion: Red onion caramelizes into a sweet, mellow topping that balances out the earthiness of the mushrooms.
Button mushrooms: I use button mushrooms for their mild, earthy flavor, and cook them before adding them to the base to remove excess moisture.
Fresh garlic cloves: I crush the garlic cloves and add them to the pan to caramelize alongside the onions and mushrooms for a savory flavor.
Fresh thyme: Before baking, I scatter the pizza with fresh thyme for a classic Italian herby finish.
Mozzarella cheese: I use creamy mozzarella, which melts perfectly and creates a classic stretchy pull with each slice.
Parmesan cheese: This goes on top of everything for a salty, sharp, and nutty flavor, which contrasts with the mozzarella.
🔪 How To Make
This is the basic step-by-step process I follow whenever I make this rustic pizza with garlic and mushrooms.
Preheat and prep: First, I preheat my oven to 390F and mix the whole wheat flour, baking powder, and salt together in a large bowl.
Make the dough: Next, I add the olive oil and cold water to the flour mixture and stir until a dough forms.
Knead dough, allow to rest: I turn the dough out onto a lightly floured surface and knead it until smooth. Then I place it in a clean bowl and let it rest for 10 minutes.
Cook the toppings: While the dough rests, I heat a drizzle of olive oil in a pan and saute the red onion until caramelized and soft. Then I add the mushrooms and garlic, and cook until fragrant and any excess liquid has evaporated. I drain the mixture and set it aside.
Cut dough: I divide the dough in half to form 2 equal balls.
Roll out dough: Then I place each ball between 2 sheets of parchment paper and roll out until thin, and peel off the top sheet.
Top the pizzas: I mix the mozzarella and parmesan in a bowl and set aside. Next, I transfer each piece of rolled out dough onto a baking sheet and divide the mushroom and onion mix between them. I sprinkle the cheese blend and fresh thyme evenly over each pizza.
Bake and serve: I bake the pizzas for 10-15 minutes until the crust is golden and the cheese has melted and become bubbly. Before serving, I scatter the pizzas with an extra bit of fresh thyme.
My #1 Secret Tip for this rustic pizza with garlic and mushrooms recipe is to always cook the mushrooms before they go anywhere near the pizza. Button mushrooms hold a lot of moisture, and adding them to the pizza uncooked leads to a soggy base and slimy mushrooms. I saute the mushrooms until all the liquid has evaporated and the edges become golden.
Other Tips To Keep In Mind:
- Do not over-knead: I knead the dough just until it comes together into a smooth ball and stops sticking to the surface. Over-kneading leads to overdeveloped gluten strands, which results in a tough, chewy crust.
- Let the dough rest: Always give the dough the full 10 minutes’ rest before rolling out. This gives the gluten a chance to relax, making it easier to roll out without the dough springing back.
- Use a preheated tray or stone: If I want an even crispier base, I preheat a pizza stone or baking sheet before placing my rolled-out dough on top. The instant contact with the hot surface causes the bottom to crisp up immediately.
- Slice mushrooms thinly: I slice my mushrooms in a thin and uniform manner. This allows them to cook at the same rate.
- Drain the mixture: After cooking the onions, mushrooms, and garlic, I tip the mixture into a fine mesh strainer for a minute, allowing any excess liquid to drain.
📖 Variations
The variations for this rustic pizza with garlic and mushrooms are infinite. This recipe serves as a great base for more creative and flamboyant toppings. These are 3 I always enjoy:
White sauce base: Instead of the dry base, I spread 3-4 tablespoons of my homemade alfredo sauce over the dough before adding the toppings. My kids love this extra creamy and saucy layer.
Vegan version: If I am making this as a vegan recipe, I swap out the mozzarella for an equal amount of vegan mozzarella and replace the parmesan with nutritional yeast. I also drizzle a small amount of olive oil over the top just before baking.
Spicy garlic pizza: I scatter a generous amount of red chili flakes and 1 extra teaspoon of minced garlic over the top of the pizza just before baking. If I am making it for my friends who can handle the heat, I dice 1 seeded serrano chili and fry it off with the mushrooms and garlic, and finish with a drizzle of chili oil.
🍽 Serving Suggestions
This rustic pizza with garlic and mushrooms is a complete meal on its own, but I love rounding out pizza night with something fresh and simple on the side, and of course, something sweet to end. Next time you are serving this pizza as part of a cohesive meal, I recommend a roasted pumpkin salad on the side for added freshness and more veggies. And I would finish the meal off with a few pieces of my gluten-free biscotti with apricots and walnuts, keeping the Italian momentum going.
The last time I made this pizza, I decided to get a bit more creative with my toppings without changing them much. Instead of using ordinary button mushrooms, I sliced up a few of my ready-cooked garlic butter miso mushrooms and sauteed them briefly with the onion and half the amount of garlic, then added a few pieces of my vegan mushroom bacon onto the base with my other toppings. The contrast of flavors and textures took this pizza from rustic to gourmet in an instant!
🧊 Storing And ♨️ Reheating
Refrigeration: I let the pizza cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days.
Freezing: I freeze individual slices by wrapping each one tightly in plastic wrap and placing them in a freezer-safe bag for up to 1 month.
Reheating: I always reheat this pizza in the oven at 350F for 8-10 minutes until the crust has crisped and the cheese is soft. If the pizza is frozen, I reheat it straight from the freezer, adding a few extra minutes in the oven.
❓Recipe FAQs
This is a result of too much moisture reaching the dough during baking. To avoid this, I make sure my mushrooms are sliced thinly and cooked properly before adding them. It is also important to distribute the toppings across the base without piling or overcrowding. Too many toppings may start steaming in the oven and cause the base to become soggy. If you do decide to add a layer of sauce, keep it thin, or prebake the base for 5 minutes before adding the toppings.
This happens if the dough has not rested for long enough, or if the gluten strands have been overworked. If it still seems springy after the 10-minute rest, I give the dough another 5 minutes to rest in the fridge, giving the gluten a chance to relax. It is also important that you roll the dough out between 2 pieces of parchment, as this prevents any sticking without relying on extra flour.
Yes, you can, as long as you cook them off properly before adding them to the base. For this recipe, I would recommend using mushrooms with potent flavors and meaty textures like cremini, shiitake, oyster, or chanterelle. Each of these holds different amounts of moisture and may require slightly longer sauteeing. Just make sure to drain your mixture before using it as a topping.
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📋 Recipe Card
Rustic Pizza Recipe
If I want something with bold flavors that looks like it belongs in an artisanal restaurant, I make this rustic pizza with garlic and mushrooms. I layer my whole wheat crust with caramelized onion, sauteed mushrooms, and melty mozzarella. It is hard to believe that this stunning dish comes together in just 25 minutes.
Servings: 4 servings
Calories: 350kcal
- My #1 Secret Tip for this rustic pizza with garlic and mushrooms recipe is to always cook the mushrooms before they go anywhere near the pizza. Button mushrooms hold a lot of moisture, and adding them to the pizza uncooked leads to a soggy base and slimy mushrooms. I saute the mushrooms until all the liquid has evaporated and the edges become golden.
- Do not over-knead: I knead the dough just until it comes together into a smooth ball and stops sticking to the surface. Over-kneading leads to overdeveloped gluten strands, which results in a tough, chewy crust.
- Let the dough rest: Always give the dough the full 10 minutes’ rest before rolling out. This gives the gluten a chance to relax, making it easier to roll out without the dough springing back.
- Use a preheated tray or stone: If I want an even crispier base, I preheat a pizza stone or baking sheet before placing my rolled-out dough on top. The instant contact with the hot surface causes the bottom to crisp up immediately.
- Slice mushrooms thinly: I slice my mushrooms in a thin and uniform manner. This allows them to cook at the same rate.
- Drain the mixture: After cooking the onions, mushrooms, and garlic, I tip the mixture into a fine mesh strainer for a minute, allowing any excess liquid to drain.
Serving: 0.5a pizza | Calories: 350kcal | Carbohydrates: 49g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 733mg | Potassium: 606mg | Fiber: 7g | Sugar: 2g