Pizza!! With Goat Cheese and Wild Mushrooms!! And Herb Pesto. Need I say anything else!!?? Seriously, this pizza rocks. It has killer flavor, authentic pizza texture, and it’s loaded with goat cheese. Hello to the return of weekend pizza nights with this Grain-free, Low-Carb, Nut-free PIZZA!!
Wild Mushroom Pizza
- 1 1/2 cups goat cheese, shredded (I use a blend of goat mozzarella + goat Monterrey jack)
- 2 Tablespoons soft sheep or goat cheese
- 1 pastured egg
- 1/2 to 3/4 cup sunflower seed “flour” (or 3/4 cup almond flour)
- Preheat oven to 425*F. (or 400*F for a lighter baked crust)
- Grate goat cheese on a cheese grater.
- Grind sunflower seeds in a coffee grinder. Measure 1/2 cup after grinding.
- Mix and mash ingredients together in a bowl. I start out with 1/2 cup of ground sunflower seeds (or almonds), and add a little more if needed, up to 3/4 cup. The types of cheese you use depending on if they are hard (Monterrey jack) or softer cheeses (mozzarella) will vary the amount of ground sunflower seeds you need, expect the dough to be sticky.
- After a couple minutes of mashing the ingredients form a sticky dough. (In the original recipe she microwaves the cheese, but we don’t own a microwave, and it worked fine just mashing)
- Line a baking sheet with parchment paper. Spoon the sticky dough onto the parchment paper.
- Cover dough with a piece of saran wrap. You want to have the dough sandwiched between the parchment paper on the bottom and the saran wrap on top. Use your hands to push out the dough to form a 12 inch pizza crust. Discard saran wrap.
- Bake pizza crust in the oven for 10 minutes at 425*F.
- Make your sauce. I used a simple blend of fresh herbs and garlic, as listed below. (The olive oil from my herb pesto leaked out a little on the edges of the pizza while cooking, but the pizza was still amazing, and not soggy at all. Next time I am going to try Steve’s Cilantro Ginger Salad Dressing as a pizza sauce, as I think it would taste amazing!)
- Thinly slice mushrooms. Saute mushrooms in goat milk butter over medium heat for around 5 minutes, or until well cooked.
- After crust is finished baking, top pizza crust with sauce (I used herb pesto), shredded goat cheese, sheep cheese, and cooked mushrooms.
- Return to oven and bake another 7 to 10 minutes, until cheese is nicely cooked. You can turn the broiler on high for an extra minute or two at the end if needed to lightly brown the cheese.
- Slice, and enjoy!
Simple Herb Pesto
- 2 Tablespoons fresh oregano
- 3 Tablespoons fresh parsley
- 3 Tablespoons fresh basil
- 1 large clove garlic
- 1 to 2 Tablespoons olive oil
- optional: add in a few Tablespoons of pine nuts and hard sheep cheese for a more authentic pesto.
- I tossed the herbs, oil and garlic into a wide mouth mason jar and used an immersion blender to puree them together into a pesto.
Wild Mushrooms for Topping
- 3 cups sliced mushrooms* – I used shiitake, king oyster, enoki, and “hen of the woods” (maitake) mushrooms.
- 1 Tablespoon of goat milk butter (or other fat/oil)
- 1 cup goat mozzarella, shredded
- 4 Tablespoons soft sheep cheese
*Note: I love foraging for mushrooms here in the NW. I have had great luck finding wild chanterelles, lobster mushrooms, and morels. I have also found elusive wild truffles near our house. While I included mushrooms that can be found in the wild like the maitake, enoki, and other types of oyster mushrooms, technically the only foraging I did for this pizza was in the New Season’s grocery store where I picked up a “chef’s sampler” box of mushrooms. I so look forward to adding wild chanterelle mushrooms to this pizza next time!
Nutrition Info Below
Estimated Nutritional Information for the Pizza Crust Only. Based on 12 slices, and each serving have 3 slices. 4 servings per pizza.