Broccoli and mushroom white pizza is the no-red-sauce weeknight win — a quick garlicky white sauce with mozzarella and Parmesan over mushrooms and broccoli on a crackly crust. Thirty-five minutes with refrigerated dough, and there's never a slice left over.
Forget the boring takeout menu! We’re elevating pizza night with this incredible Broccoli and Mushroom White Pizza. Imagine a perfectly crisp crust topped not with red sauce, but with a luscious, garlicky two-cheese white sauce. We pile it high with tender-crisp broccoli florets and savory sautéed mushrooms for a flavor combination that’s sophisticated, comforting, and utterly irresistible. This is the vegetarian pizza you’ve been dreaming of!
Ingredients
• 2 Tbs / 28 g (0.99 oz) nonhydrogenated margarine or butter, divided
• 6 oz / 170 g mushrooms, sliced
• 8 oz / 225 g broccoli florets
• 1 Tbs / 8 g (0.28 oz) all-purpose flour
• 1 cup / 240 ml low-fat milk
• 2 cloves garlic, minced
• ¼ tsp / 1.5 g (0.05 oz) salt
• ½ cup / 56 g (1.98 oz) shredded mozzarella, divided
• ¼ cup / 25 g (0.88 oz) grated Parmesan, divided
• 1 13.8-oz / 391 g (13.8 oz) package refrigerated pizza dough
Instructions
1. Preheat Your Oven: Place a pizza stone or baking sheet on the center rack of your oven and preheat to 425°F / 220°C.2. Sauté the Veggies: In a large skillet, melt 1½ tsp. of the margarine over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, for 4 to 7 minutes until they begin to brown. Add the broccoli florets and ⅓ cup of water. Cover the skillet tightly and steam for 3 to 4 minutes, until the broccoli is tender-crisp.3. Make the White Sauce: While the veggies cook, melt the remaining 1½ Tbs. margarine in a small saucepan over medium-high heat. Whisk in the flour and cook for 2 minutes, stirring constantly, until it turns a pale golden color. Gradually whisk in the milk, minced garlic, and salt. Continue cooking and stirring for 3 to 4 minutes until the sauce thickens and just begins to boil. Remove from the heat and stir in ¼ cup of mozzarella and 2 Tbs. of Parmesan until the cheese is fully melted and the sauce is smooth.4. Assemble the Pizza: Carefully shape your pizza dough according to the package . Cautiously remove the hot pizza stone from the oven and place the shaped dough directly onto it.5. Top and Bake: Spread the creamy white sauce evenly over the dough, leaving a ½-inch border around the edge. Arrange the cooked broccoli and mushroom mixture over the sauce. Sprinkle the remaining ¼ cup mozzarella and 2 Tbs. Parmesan over the top. Bake for 18 to 20 minutes, until the crust is golden brown and the cheese is hot and bubbly. Let it cool for a few minutes before slicing and serving.
Nutritional Information
• Nutrition InformationCalories: 275Protein: 13 gTotal Fat: 9 gSaturated Fat: 4 gCarbohydrates: 38 gCholesterol: 10 mgSodium: 746 mgFiber: 3 gSugar: 7 g (0.25 oz)
Pro Tips
• Preheating your baking stone or sheet is the key to achieving a perfectly crisp, non-soggy crust.
• For an even crispier base, par-bake the pizza dough for 3-4 minutes on the hot stone before adding the sauce and toppings.
• Don’t overcrowd the mushrooms in the pan. Cook them in batches if needed to ensure they brown properly rather than steam.
• Pat the cooked vegetables dry with a paper towel before adding them to the pizza to prevent excess moisture.
FAQ
Q: Can I make this broccoli mushroom pizza vegan
A: Yes, you can easily make this pizza vegan. Use a non-dairy margarine, a plant-based milk like unsweetened almond or soy for the white sauce, and substitute the mozzarella and Parmesan with your favorite vegan cheese shreds. The results will be just as creamy and delicious.
Q: How can I add more protein to this vegetarian pizza
A: To boost the protein, consider adding a cup of chickpeas, some crumbled firm tofu that has been pan-fried, or edamame. You can also use a protein-fortified or whole-wheat pizza dough to increase the overall protein and fiber content.
Q: What is the best way to store and reheat leftover white pizza
A: Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. For the best results when reheating, place slices on a baking sheet in a 375°F (190°C) oven or in an air fryer for 5-7 minutes, until the crust is crisp and the cheese is melted again. Avoid the microwave to prevent a soggy crust.
Q: Can I use frozen broccoli for this recipe
A: Yes, you can use frozen broccoli florets. Be sure to thaw them completely and pat them very dry with a paper towel before adding them to the skillet with the mushrooms. This removes excess moisture and prevents the pizza from becoming watery.
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- Simple Make-Ahead Vegetarian Pizza Dough
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Broccoli and Mushroom White Pizza
Ingredients
Method
- Preheat Your Oven: Place a pizza stone or baking sheet on the center rack of your oven and preheat to 425°F / 220°C. 2.
- Sauté the Veggies: In a large skillet, melt 1½ tsp. of the margarine over medium-high heat.
- Add the sliced mushrooms and cook, stirring frequently, for 4 to 7 minutes until they begin to brown.
- Add the broccoli florets and ⅓ cup of water.
- Cover the skillet tightly and steam for 3 to 4 minutes, until the broccoli is tender-crisp. 3. Make the White Sauce: While the veggies cook, melt the remaining 1½ Tbs. margarine in a small saucepan over medium-high heat.
- Whisk in the flour and cook for 2 minutes, stirring constantly, until it turns a pale golden color. Gradually whisk in the milk, minced garlic, and salt.
- Continue cooking and stirring for 3 to 4 minutes until the sauce thickens and just begins to boil.
- Remove from the heat and stir in ¼ cup of mozzarella and 2 Tbs. of Parmesan until the cheese is fully melted and the sauce is smooth. 4. Assemble the Pizza: Carefully shape your pizza dough according to the package . Cautiously remove the hot pizza stone from the oven and place the shaped dough directly onto it. 5.
- Top and Bake: Spread the creamy white sauce evenly over the dough, leaving a ½-inch border around the edge.
- Arrange the cooked broccoli and mushroom mixture over the sauce.
- Sprinkle the remaining ¼ cup mozzarella and 2 Tbs. Parmesan over the top.
- Bake for 18 to 20 minutes, until the crust is golden brown and the cheese is hot and bubbly.
- Let it cool for a few minutes before slicing and serving.
- Preheating your baking stone or sheet is the key to achieving a perfectly crisp, non-soggy crust.
- Don't overcrowd the mushrooms in the pan.
- Cook them in batches if needed to ensure they brown properly rather than steam.
- Pat the cooked vegetables dry with a paper towel before adding them to the pizza to prevent excess moisture.
