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Roasted Mushroom Pizza on High-Protein Whole Grain Crust

Recipes

Ingredients:

Crust: – 110 grams stone-ground whole wheat flour – 12 ½ grams brown rice protein powder – 2 ½ grams ground flax seeds – 4 grams salt – 2 ½ grams vital wheat gluten – 2 grams sugar – 0.3 grams instant yeast – 110 grams water – ½ teaspoon oil Mushroom Topping: – Thinly sliced portabella mushrooms – Thinly sliced button mushrooms – Diced shallots – Real California butter – Italian seasoning – Garlic powder – Salt and pepper Garnish: – 55 grams grated Real California part-skim Mozzarella – ¼ cup sliced cherry tomatoes – 6 teaspoons Real California Ricotta cheese – Arugula leaves – Balsamic glaze
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Directions:

To prepare crust, combine dry ingredients in bowl. Mix in water and oil until almost all of moisture has been absorbed. Proof in refrigerator 24 hours.

To prepare mushroom topping, combine mushrooms and shallots with butter. Season with Italian seasoning, garlic powder, salt and pepper to taste. Roast until liquid has been rendered and vegetables are soft.

To prepare pizza, stretch dough to circle of desired thickness. Top with Mozzarella cheese, ½ cup roasted mushrooms, cherry tomatoes and Ricotta cheese. Bake in preheated pizza oven for approximately 6 minutes. Remove from oven, top with arugula leaves and balsamic glaze.

Plant-Forward Category Finalist – 2020 Real California Pizza Contest

Recipe developed by Anisha Blodgett, Powerhaus Wholesome Pizza & Eats, San Diego, Calif.

Per Order:

Yield: 1 pizza

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