Craving a pizza that’s both rustic and ridiculously satisfying? Look no further! This Portobello Mushroom Pizza features a wonderfully nutty and flavorful spelt crust, providing the perfect hearty base for savory sautéed mushrooms and gooey mozzarella. It’s a wholesome twist on a classic that delivers incredible flavor in every single bite. Get ready to fall in love with pizza night all over again!
Ingredients
• For the Spelt Crust
• ⅔ cup / 160 ml warm water
• ¼ tsp / 1 g active dry yeast
• 1 pinch sugar
• 1½ cups / 180 g spelt flour, plus more for dusting
• ½ tsp / 3 g salt
• 2½ Tbs / 37 ml olive oil, divided
• For the Toppings
• 2 or 3 portobello mushroom caps, thinly sliced
• ¾ cup / 180 ml prepared tomato sauce
• 1 cup / 113 g shredded low-fat mozzarella cheese
Instructions
1. Activate the Yeast: In a small bowl, stir together the warm water, yeast, and sugar until dissolved. Let the mixture stand for about 5 minutes, or until it becomes foamy.
2. Make the Dough: In a food processor, pulse the spelt flour and salt to combine. With the machine running, pour the foamy yeast mixture through the feed tube. Once the mixture is crumbly, drizzle in 2 tablespoons of olive oil and process just until the dough forms a ball. If the dough is too sticky, add 1 to 2 more tablespoons of flour.
3. Let it Rise: Turn the dough out onto a lightly floured surface and knead it briefly. Place it in a bowl, cover with plastic wrap, and let it rise in a warm spot for 45 minutes.
4. Prepare Toppings & Oven: While the dough rises, preheat your oven to 450°F / 230°C. Heat the remaining ½ tablespoon of olive oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté for 3 minutes until tender. Use a slotted spoon to transfer them to a paper towel-lined plate.
5. Shape and Assemble: Once risen, punch down the dough and knead it a few times. On a floured surface, use a rolling pin to roll the dough into a 12-inch circle. Carefully transfer the dough to a pizza pan or baking sheet.
6. Bake to Perfection: Spread the tomato sauce evenly over the dough, leaving a small border. Sprinkle with the shredded mozzarella, then distribute the sautéed mushrooms on top. Bake on the lowest oven rack for 20 to 25 minutes, until the cheese is bubbly and the crust is golden brown.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 184
• Protein: 12 g
• Total Fat: 7 g
• Saturated Fat: 3 g
• Carbohydrates: 21 g
• Cholesterol: 19 mg
• Sodium: 438 mg
• Fiber: 5 g
Pro Tips
• For a lighter, softer crust, replace ½ cup (60 g) of the spelt flour with ½ cup (45 g) of oat flour.
• To prevent a soggy pizza, don’t overcrowd the skillet when sautéing the mushrooms. Cook them in batches if needed to ensure they get a nice golden-brown sear.
• Elevate your pizza with a sprinkle of fresh herbs like thyme or oregano after baking, or add a handful of fresh spinach on top of the sauce before the cheese.
FAQ
Q: Can I make this portobello mushroom pizza vegan
A: Absolutely! To make this pizza vegan, simply substitute the low-fat mozzarella cheese with your favorite brand of dairy-free mozzarella shreds. The spelt crust is already naturally vegan.
Q: How can I add more protein to this vegetarian pizza
A: For a protein boost, consider adding a handful of chickpeas, some crumbled firm tofu, or a sprinkle of nutritional yeast on top of the sauce before adding the cheese. Each serving already provides a solid 12g of protein.
Q: What is the best way to store leftover mushroom pizza
A: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture when reheating, place slices on a baking sheet in a 350°F (175°C) oven or in an air fryer until the crust is crisp and the cheese is melted.
Q: Is there a good substitute for spelt flour
A: Yes, for a similar nutty flavor and texture, you can substitute whole wheat flour. For a lighter crust as mentioned in the pro tips, you can replace a portion of the spelt flour with oat flour.
