Using large, flat cap mushrooms you can make a no-bread pizza which tastes just as delicious as the real thing, and you will not miss the breaded crusts with this delicious pizza mushroom. A savoury tomato marinara sauce and gooey mozzarella on top, this is a delicious variation to your regular pizza night.

How to make pizza mushroom

Whisk all the ingredients to prepare the marinade, in a shallow bowl.

Add the flat cap mushrooms with the stems removed and let marinade for at least an hour.

Turn the mushrooms after half the time and spoon some of the marinade over the mushrooms.

In a standing mixer, mix all the ingredients for the tomato sauce and set aside.

Cut the mozzarella in smaller pieces.

Preheat the oven.

Fill the marinated mushrooms with the tomato sauce and place the mozzarella pieces on top.

Bake the mushroom pizzas in the oven for 12 minutes, until the mozzarella has melted.
If you wish to make the mozzarella a bit crispier, turn your oven to broil and place the pizza mushrooms at the top of your oven for no more than two minutes. Keep an eye on them the whole time so that they do not burn.

For a full list of ingredients and cooking instructions, see the recipe card below.

Substitutes

You can use which ever tomatoes you have at home, I like the baby plum tomatoes, because I find them to be sweeter in taste, especially out of the regular tomato season.

Freezable

Mushrooms do not freeze very well, due to their high water content. However if you get any leftover from the tomato sauce, it works perfectly well to freeze in an airtight container and take out as needed.

Variations

Make bite size variations of these flat cap mushroom pizzas by using smaller mushrooms, for your next finger food event. Small enough top pop in your mouth in one bite works best for finger foods.

The tomato sauce works well to use as a quick pasta sauce too. Especially if you have a small bit left after your pizza night, then it is easy to whip up a lunch portion of pasta the day after.

For a more traditional pizza nights try my pizza dough, marinara sauce and pizza bianca. Or for a sharing feast, try my pull apart pizza bread.

Print Recipe

Pizza mushroom

Using large flat cap mushrooms you can make a no bread pizza which tastes just as delicious as the real thing, and you will not miss the breaded crust. A savoury tomato marinara sauce and gooey mozzarella on top, this is a good variation to your regular pizza night.

Prep Time10 minutes mins

Cook Time14 minutes mins

Marinating time1 hour hr

Total Time1 hour hr 24 minutes mins

Course: Main Course

Cuisine: Vegetarian

Keyword: Cheese, mushroom, pizza

Servings: 4 portions

Ingredients

• 4 large flat cap mushrooms
• 1 mozzarella ball
• A few leaves of fresh basil

Marinade

• 50 ml balsamic vinegar
• 50 ml olive oil
• 1 tsp oregano
• 1 pinch of salt

Quick tomato sauce

• 10 plum baby tomatoes
• 1 tsp oregano
• 1 tsp olive oil
• A pinch of salt

Instructions

• Take out the stem of the mushrooms.
• Mix all the ingredients for the marinade in a shallow bowl.
• Add the mushrooms to the marinade and spoon some of the marinade over them without submerging them.
• Let sit for at lease one hour. After 30 minutes turn the mushrooms over and spoon the marinade over again.
• Mix all the ingredients for the tomato sauce in a standing mixer.
• Cut the mozzarella into smaller pieces.
• Set the oven to 200 °C (390 °F).
• Add the tomato sauce into the mushrooms, put mozzarella pieces on top.
• Bake the pizza mushrooms in the oven for 12 min + 2 min broil in oven to brown the mozzarella.
• Remove from oven and decorate with a few leaves of fresh basil before serving.