Roasted Mushroom and Pesto Pizza (low FODMAP)
20 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-Free • Vegetarian • Serves 4 • Ok to make-ahead: Steps 1 - 3
I have published a number of pizza recipes and each one I create is my new favorite. This one is no exception! Roasted mushrooms are full of flavor and, when paired with our lemon basil pesto and some really good cheese, they make this pizza really special. Serve it with one of our delicious salads and you’ll have a perfect meal.
Ingredients: Pizza
2 tablespoons garlic-infused olive oil
1 pound oyster mushrooms, chopped
1 teaspoon Gourmend Garlic Scape Powder (use code IBSGC15 for 15% discount)
1/2 teaspoon dry thyme
2 tablespoons pine nuts
3/4 cup warm water (105 – 110 degrees F)
1 packet active dry yeast (about 2 1/4 tsp)
1 tablespoon sugar
2 cups gluten-free flour (Bob’s Red Mill works well)
1 teaspoon Kosher salt
1 large egg
1 teaspoon dried basil
3 tablespoons garlic-infused olive oil plus additional for spreading out the dough
1 teaspoon apple cider vinegar (or white vinegar works too)
2 cups gruyere cheese, grated
Kosher salt and black pepper
Red pepper flakes (optional)
Ingredients: Pesto
2 cups fresh basil leaves - chopped
1/2 cup fresh dill - chopped
1/4 cup garlic-infused olive oil
1-2 tablespoon fresh-squeezed lemon juice
2 tablespoons pine nuts plus more for serving
1/4 - 1/2 cup fresh-grated parmesan cheese
Directions: Pesto
1) Prepare the ingredients: Wash and chop the basil and dill. Squeeze the lemon juice. Grate the parmesan.
(2) Blend the ingredients: Blend all ingredients except salt and pepper in either a blender or food processor until smooth.
(3) Finish: Taste and add salt and pepper to your liking.
Directions: Pizza
(1) Make the pesto: Directions above.
(2) Cook the mushrooms: In a large frying pan, heat 1 tablespoon of garlic-infused olive oil. When hot, add the chopped mushrooms, garlic scape powder, thyme, salt, and pepper. Stir and cook until the mushrooms start to turn golden brown and a bit crispy. Add the pinenuts in the last couple minutes of cooking. Taste and add salt and pepper if needed. Set aside.
(3) Grate the cheese: Grate the cheese and set aside.
Make-ahead note: At this point, you may set the pesto, mushrooms, and cheese aside (and refrigerate) until you’re ready to make the pizza.
(4) Preheat the oven: Set pizza stone or cookie sheet on the middle rack of the oven and preheat oven to 425 degrees F.
(5) Start the yeast: Combine water, sugar, and yeast in a mixing bowl and let it sit for 5 minutes until it begins to froth.
(6) Make the dough: Combine flour, salt, and dried basil in a large bowl. Add in the egg, olive oil, vinegar, and yeast mixture. Stir until the flour is combined and the dough comes away from the sides of the bowl. Don’t add more flour – the dough is supposed to be a bit sticky.
(7) “Roll” the dough: Turn the dough out in the middle of a piece of parchment on a flat surface and, using your fingers dipped in olive oil, gently press and push the dough out into a round or rectangle. It’s a bit sticky so keep dipping your fingers in olive oil and keep pressing it out until it’s all about the same thickness and in the shape you want. The surface of your crust doesn’t have to be smooth, your toppings will be covering it anyway. I like to spread it out fairly thin so I have more room to add toppings. You can roll or crimp around the outside edge of the crust if you like just to make it pretty.
(8) Pre-cook the pizza crust: Before adding any sauce or toppings, transfer the dough on the parchment to the hot pizza stone or cookie sheet in the oven and cook for 8 minutes.
(9) Add toppings: Remove from the oven and spread the pesto sauce on the hot pizza crust. Then, layer on the cooked mushrooms, and the cheese. Season with salt and pepper.
(10) Finish: Put the pizza back in the oven and cook for another 8-10 minutes until the edges of the crust are browning nicely and the cheese is melted and bubbly.
(11) Plate and serve: Remove from the oven to a cutting board. Sprinkle with the red pepper flakes and let stand for a couple of minutes, then slice and serve hot as it’s best that way!
Eat and enjoy every bite because you can!
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