This garlic mushroom pizza is made with super easy pizza dough that is ready in 10 minutes, paired with flavorful onion garlic sauce. It is topped with mushrooms, basils and crushed peppers. A perfect solution to your sudden pizza craving!
This is a perfect option when you do not feel like spending hours proofing pizza dough! It is so quick, easy to make in one bowl and so good with the flavorful sauce made from scratch.
Why is this recipe quick?
So what makes it a quick recipe? Using baking powder instead of yeast. All it takes is to combine the dough ingredients in one bowl, roll out, add toppings and place straight into the oven. It takes 30-40 minutes from the start to the end, making a fun activity with friends and family as well.
Delicious onion garlic sauce
The sauce in this recipe is made with onion and garlic. The moisture in the onion comes out as it gets cooked, creating a perfect consistency. To bring out all the flavor and sweetness, make sure to cook them until they are fragrant and slightly translucent.
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Ingredients for this recipe
- Onion
- Garlic
- Gluten free all purpose flour - Make sure your flour contains xanthan gum which has a binding effect to replace gluten. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Salt
- Sugar
- Baking powder
- Olive oil
- Water
- Baby portobello mushrooms
- Basil leaves
- Crushed peppers
How to make garlic mushroom pizza
- Preheat the oven to 425°F/ 220°C.
- For the sauce, heat up the olive oil, cook the onion and garlic together with salt. Set aside.
- In a large bowl, combine the flour, salt, sugar, and baking powder together.
- Combine olive oil and water in a cup and pour into the flour mix, little at a time. Knead until a dough forms.
- Place the dough on a parchment paper and roll out to an 8 inch circle. Lift the parchment paper and pizza dough together and transfer to baking sheet pan.
- Spread the sauce right up to the edge of the pizza dough. Arrange mushrooms and drizzle olive oil on top.
- Bake for 15 - 17 minutes or until the edge starts to brown.
- Serve with basil leaves and crushed peppers on top.
FAQs
Depending on the brand of the flour you are using, you may just need a little more flour. Add some flour to the dough until it no longer sticks to your hands but still nice and soft.
The pizza dough can be kept in the fridge for up to a day, tightly covered with plastic wrap. It can also be frozen for up to 2 months. Make sure to wrap tightly to avoid freezer burn, and thaw in the fridge before using.
The onion sauce can be made up to 3 days in advance. Store in an airtight container and keep refrigerated.
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Recipe
Quick Garlic Mushroom Pizza (no yeast)
Ingredients
For sauce
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 large garlic cloves minced
- ½ teaspoon salt
For pizza dough
- 1 cup gluten-free all purpose flour I use Bob's Red Mill gluten free 1 to 1 baking flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 ½ teaspoon baking powder
- 4 teaspoons olive oil
- ½ cup water
Toppings
- 3-5 baby portobello mushrooms stems removed, thinly sliced
- 1 tablespoon olive oil to drizzle
- Basil leaves
- Crushed peppers to taste
Instructions
- Preheat the oven to 425°F/ 220°C.
- For the sauce, heat up the olive oil, cook the onion and garlic together with salt. Set aside.
- In a large bowl, combine the flour, salt, sugar, baking powder together and mix well.
- Combine 4 teaspoon oil and water in a cup and pour into the flour mix, little at a time. Knead until a dough forms. If the dough seems dry, add more water, 1 teaspoon at a time.
- Place the dough on a parchment paper and roll out to an 8 inch circle. Lift the parchment paper and pizza dough together and transfer to a baking sheet pan.
- Spread the sauce right up to the edge of the pizza dough. Arrange mushrooms and drizzle 1 tablespoon olive oil on top.
- Bake the pizza for 15 - 17 minutes or until the edge starts to brown.
- Serve with basil leaves and crushed peppers on top.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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