Portobello Mushroom Pizza With Spelt Crust Recipe

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Servings: 8


Cost per serving $0.28 view details


  1. Wheat-Free 8 SERVINGS VEGAN
  2. Allergy sufferers can eat pizza with this rich, flavorful, spelt crust which is similar to a whole wheat crust. If you prefer a lighter crust, substitute 1/2 c. of oat flour for 1/2 c. of the spelt flour.
  3. In small bowl, combine water, yeast and sugar and stir to dissolve. Let stand till foamy, about 5 min.
  4. In food processor, combine flour and salt and pulse to mix. With machine running, add in dissolved yeast through feed tube and process till mix is crumbly. Keep machine running and add in 2 Tbsp. oil and process just till dough forms a ball, adding 1 to 2 more Tbsp. flour if dough is too sticky. Turn dough our onto lightly floured surface and knead briefly. Cover with plastic wrap or possibly a clean kitchen towel and let rise 45 min. Punch down dough, knead it several times, then flatten into a circle. Using a floured rolling pin, roll dough our into a 12-inch circle. Transfer dough to pizza pan or possibly baking sheet.
  5. Preheat oven to 450 degrees. In small skillet, heat remaining 1/2 Tbsp. oil over medium-high heat. Add in mushrooms and cook, stirring often, till softened, about 3 min. Using slotted spoon, remove mushrooms to paper towels to drain. Spread pizza dough with tomato sauce, sprinkle proportionately with cheese and distribute mushrooms over cheese. Bake on lowest oven rack till cheese has melted and crust has turned golden, 20 to 25 min. Serve warm.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 85g
Recipe makes 8 servings
Calories 106  
Calories from Fat 74 70%
Total Fat 8.3g 10%
Saturated Fat 2.87g 11%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 364mg 15%
Potassium 194mg 6%
Total Carbs 3.03g 1%
Dietary Fiber 0.7g 2%
Sugars 1.58g 1%
Protein 5.4g 9%
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