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Gluten-Free Mushroom Pizza

Fun for family dinners and TGIF nights, this gluten-free pizza is a great blend of crunchy thin crust and cheesy goodness. 



Prep Time:

20 min.

Bake for:

30 min.

Good For:



Gluten-Free Mushroom Pizza

One of my favorite activities EVER is making pizza with family and friends (I’m an easily entertained person). There’s something so fun about customizing your own pizza toppings! The umami of the maitake and shiitake mushrooms sauteed in white wine and garlic go so well on this thin-crust pizza. Follow the recipe below for a fun and super simple autumn lunch or dinner! 

Gluten Free Mushroom Pizza Meraki Japan



  • All purpose gluten-free flour, 1 & 1/2 cup
  • Dry baking yeast, 1/2 tbsp.
  • Warm water, 1/2 cup
  • Coconut sugar, 1 tbsp.
  • Salt, 1/2 tsp.
  • Olive oil, 1 tbsp.


  • Maitake mushrooms
  • Shiitake mushrooms
  • Shredded cheese
  • Ricotta
  • Olive oil
  • White wine
  • Garlic

Mix water, yeast and 1/2 tbsp. of sugar until the sugar is dissolved and let sit for 10 min. 

Add to dry ingredients (gluten free flour and salt), add an additional 1/2 tbsp. of sugar and knead well into a ball. Unlike regular pizza dough, this gluten-free dough will feel a bit moist, yet not as cohesive or “stretchy.” If anything it’ll feel a bit like corn tortilla dough. 

Add olive oil and knead into the dough. 

Let it sit in a warm part of the house for around 10 min. so the dough can expand a bit. 

Preheat your oven to 180C. 

After letting your dough rise (again, it won’t rise as much as regular pizza dough), flatten it out between 2 cookie sheets into your preferred pizza shape. This recipe works great for thin crust pizzas so flatten the dough out as much as possible. 

Bake at 180C for 20 min. You’ll notice there will be some cracks but this isn’t anything to worry about!

In the meantime slice up your maitake and shiitake mushrooms and stir fry with olive oil, salt, white wine and fresh chopped garlic. 

When the pizza dough is done baking, add your toppings – I like to layer the base with cheese, then add mushrooms, thinly sliced garlic, and top with ricotta. Bake at 180C for an additional 10 min. 

Tastes delicious fresh out of the oven! 


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