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

Ingredients:

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

Toppings:
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)

Tools:

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

Directions: 

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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