Wednesday, March 20, 2013

Meatless Mushroom Pizza with Sprouted Whole Wheat Crust

Convincing my husband to have a meatless day isn't easy! But if there is one thing he'll eat without meat, it's my mushroom, tomato, and caramelized onion pizza. I used to make it with regular whole wheat and white unbleached flour, but now I've adapted the crust to our diet for healing tooth decay - which limits grains and encourages using sprouted and soaked, traditionally prepared grains. 

The crust recipe is actually the exact same thing as my homemade, sprouted and soaked crackers (recipe coming soon!), believe it or not. I have used organic sprouted whole wheat flour, but ideally I would make it with organic sprouted spelt flour (it's just twice as expensive). The recipe is really simple, just a little time consuming. I usually involve my little chefs and that takes twice as long - so I allow about two hours of leisurely family pizza making on the weekend. The crust is best made a day ahead, so take note! 

Makes one 14 inch pizza


Crust (makes 2 pizzas, freeze one or make half for one pizza):
3 1/4 cups sprouted flour
1 cup plain whole milk yogurt
1 cup butter, softened
1 tsp real salt
1/4 tsp Italian herbs

3 large Portabello mushrooms
1 large sweet onion
1 tbsp ghee
2 beefsteak tomatoes
1 tbsp olive oil
2 cups grated grass fed cheddar cheese
1 cup cooked chicken pieces (optional)


pizza stone (we have the Emile Henry one and love it, I cut the pizza right on it)


1. Day 1: Mix the crust ingredients in a large bowl and form into a dough ball. Leave covered with a towel and pan cover overnight. 

2. Day 2: Dust the pizza stone with flour. Roll out pizza crust. Preheat oven to 425 degrees. 
3. Slice onions, sautee in ghee for 10 to 20 minutes (depending on how you like your onions). Meanwhile slice portabellos, add to onions and sautee until soft, about 10 minutes. Add ghee as needed. 
4. Place the rolled out pizza crust on pizza stone into oven for ten minutes. Meanwhile, grate the cheese and slice the tomatoes. 
5. Take out the pizza crust. Brush with olive oil. Layer tomatoes, onions with mushrooms, and the grated cheese onto the crust. 
6. Bake at 425 for 25 to 35 minutes (time will vary with oven). 
7. Enjoy with a side of fresh salad or nothing at all! 

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)

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  1. This sounds delicious! I would love for you to share it at what i am eating http://www.townsend-house.com/2013/03/what-i-am-eating_15.html I'm your newest follower, would love for you to follow me back!

    1. Thanks, I just put mine there and followed you!

  2. Mmmm just found this on Cultured Palate, Looks amazing!

  3. I'm always looking for a good crust recipe and this looks fantastic - pinned to make this week. thanks

  4. This looks incredible. I just wish there were a way to sneak onions and mushrooms into my pizza's! No one at my house likes them but me! So I always have to make a split one for the family. I am going to use this one next time, and I'll just have to make two.

  5. As vegetarians this is roughly how we have our pizzas but with cheddar and mozzarella cheese

  6. Sounds really tasty and pizza always seems to taste better when you make it on a stone.

  7. My family loves pizza, I love being able to add veggies without the kiddos complaining, its pizza!!

  8. This sounds delicious! I love pizza. We'll have to try it.


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