For years, I absolutely hated mushrooms. Actually, for years I hated pretty much anything that wasn’t a cheese + carb (grilled cheese, pasta with cheese, cheese quesadilla). Then I started to incorporate alternatives into my cheese + carb combination. Baby steps at first: grilled cheese with pesto; pasta with cheese and tomato sauce; chicken and cheese quesadilla. Then, the leap: entire meals without any cheese.

This is not that meal.

Deep Dish Whole Wheat Mushroom Pizza

Nope, it’s no cheeseless meal. But cheese is definitely not the main event – this one is all about the mushrooms.

Steaming Mushrooms

No garlic, no spices, just soft, juicy mushrooms covering the pizza, sprinkled with a little mozzarella.

Slice of Whole Wheat Deep Dish Mushroom Pizza

Deep Dish Whole Wheat Mushroom Pizza

Whole Wheat Pizza Dough
Based on Oh She Glows Easy Herb Infused Pizza Dough

1 cup + ¾ cup whole wheat all-purpose flour, divided
¾ tsp kosher salt
1 ½ tsp white sugar
2 tsp pizza seasoning
2 ½ tsp instant yeast
3 tbsp oil
2/3 cup very warm water
More flour for surface when kneading

In a large mixing bowl, mix together 1 cup of flour, salt, sugar, pizza herbs, yeast.
Stir well. Now quickly add in 2/3 cup of very warm water along with your 3 tbsp of oil. Stir well. Now add in ¾-1 cup more of flour, gradually, as you  stir. Once all the flour is in, grab the dough and place on floured surface. Knead the dough for 5  minutes, adding flour if it gets tacky. After 5 minutes the dough should be smooth and not sticky. Form into a ball and place in a large, oiled bowl. Cover the ball with a bit of oil so it doesn’t dry out. Now cover the bowl and let it rise for 1.5 hours. You can punch out the air once half way through.

Deep Dish Whole Wheat Mushroom Pizza

1 batch whole wheat pizza dough
1 tbsp olive oil
1 cup mushrooms, chopped
1 8-ounce can fire roasted diced tomatoes, drained
1/3 cup shredded mozzarella cheese
Preheat oven to 400F.

While your pizza dough is rising, heat olive oil in a medium-sized pan over medium heat. Once warm, add the mushrooms. Sautee until they soften, about 10 minutes. Remove from heat and drain the mushrooms (they release water while sautéing). Mix together the drained tomatoes and mushrooms in a bowl and set aside.
In a large greased sauté pan (or cast iron, if you have it), press the dough out into the pizza shape, pushing into the edges to create a crust.

Deep Dish dough in Pan

Cook in the oven for 6-8 minutes, so it begins to rise.

Remove the pan from the oven and cover the pizza dough with the tomato and mushroom mix. Sprinkle the cheese over the pizza and place back in the oven.

Cook another 10-12 minutes.