Mushroom Broccoli Pizza
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This simple homemade thin crust pizza is topped with mozzarella, mushrooms, broccoli, and red onion for a delicious veggie pizza that's so good you won't even miss having meat! Try this Mushroom Broccoli Pizza this weekend.
If you love making homemade pizza as much as I do, be sure to check out some of my other favorites like my BBQ Veggie Pizza, Napoli Pizza, or my Supreme Pizza Pot Pie.
Table of Contents
Pizza is probably one of my favorite healthy indulgences. I say that because when you think of pizza you may think unhealthy. However, if you are making pizza with organic ingredients, fresh veggies, and homemade crust — then why is it unhealthy? It checks all the boxes for food groups — carbs, protein, and veggies. So, I like to think of pizza as a healthy lunch or dinner recipe. If you are making pizza from scratch with real organic ingredients — pizza is healthy!
Now that I've just blown your mind, let me tell you about this Mushroom Broccoli Pizza. You may be thinking…broccoli on a pizza? Yes, it is so good! I tried this one night when I had pizza dough, but was also out of my usual veggies for pizza. But, I had tons of broccoli in my fridge. So, I gave it a whirl and to my surprise it is so good!
So, this is my new favorite combination of broccoli and other veggies for pizza — broccoli, mushrooms, and red onion. I now make this one all the time with my Thin Crust Pizza Dough recipe. And you could also add meat to this pizza, chicken or Italian Sausage would probably be the best. But, it's so good just on its own!
Why You'll Love This Recipe
Thin Crust: I use my Thin Crust Pizza Dough recipe here which makes a delicious thin and chewy crust!
Loaded with Veggies: This is a delicious vegetarian pizza that has tons of veggies.
Simple: Once the pizza dough is made, it's pretty quick and simple to roll it out and bake it off! If you prep pizza dough ahead of time, that makes pizza night incredibly easy.
Flexible: Make this pizza in your pizza oven, on a pizza stone, or even just on a baking sheet.
Ingredients & Health Benefits
Pizza Dough: I use my Thin Crust Pizza Dough with just a few simple ingredients.
Tomato Sauce: I love to use organic tomato basil sauce, but marinara or any kind you like will work.
Mozzarella: My favorite is Organic Valley Mozzarella, and I like to buy the block to grate it myself. Check out my post 5 Reasons to Grate Your Own Cheese for more info on why.
Broccoli: I use organic broccoli, which is a cruciferous veggie that promotes gut health.
Red Onion: I love organic red onion as it brings a little sweet onion flavor to this pizza. It also has tons of antioxidants.
Mushrooms: For this recipe, I'm using organic baby Bella mushrooms.
Parmesan: Organic parmesan is crucial for topping! I prefer to buy blocks so I can grate my own.
Tools Needed
Half Sheet Pan (or pizza stone or pizza oven)
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Step by Step Instructions
Step 1
To make the dough: To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth. Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
Step 2
Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
Step 3
Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
Step 4
Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese, mushrooms, red onion, and broccoli.
Step 5
Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
Tips
- Make your pizza dough at least 24 to 48 hours in advance of when you plan to make the pizza. I know this is difficult to do sometimes as it involves planning. But, this will give you the best homemade pizza crust! You can even use it for up to 1 week after making it, and the longer it can sit the more flavor it has.
- This recipe makes two small 8-inch pizzas. Each pizza is about 2 servings. If you're a small family, like us, you can just make one pizza at a time and place teh dough in the fridge for up to a week.
- Because my homemade pizza dough is so chewy and delicious, it can be challenging to roll out sometimes as the dough is so stretchy! Use your hands more over a rolling pin, I find this helps to move and stretch the dough (think like in a pizzeria!). And make sure to use extra flour as it can get sticky!
- • You can bake this pizza on a baking sheet with parchment paper, on a pizza stone, or in your pizza oven. The pizza stone I have can be found here. And I highly recommend you get one as it really helps if you don't have a pizza oven.
- The broccoli bushels will sometimes just break when you chop them, that's okay! Just put all the broccoli pieces onto the pizza.
- I always prefer red onion over any other kind, but you could also use white or yellow in this recipe too.
FAQ's
Yes, of course. You can use any kind of veggies you have in your fridge. Bell peppers and zucchini would also be delicious on this pizza.
The pizza dough will last in the fridge for up to a week.
Yes, preheat your pizza oven to 900°F and bake for 2 to 3 minutes.
Craving More?
Mushroom Broccoli Pizza
Equipment
- Half Sheet Pan (or pizza stone or pizza oven)
Ingredients
Pizza Dough
- 6 grams active dry yeast
- ½ teaspoon cane sugar
- ¼ cup warm water
- 255 grams 00 flour
- 1 ½ teaspoons fine salt
- ½ cup warm water (heaping)
- 2 teaspoons extra virgin olive oil
Toppings
- ½ cup marinara sauce
- 2 ½ cups grated mozzarella
- 6 baby bella mushrooms (sliced)
- 4 slices red onion (chopped)
- 6 broccoli florets (chopped)
- parmesan (for serving)
Instructions
- To make the dough: To make the dough: Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil and mix with your hands until it comes together. No need to knead it or make it really smooth.
- Cover with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.
- Preheat the oven to 550°F and place pizza stone inside. Or, alternatively line a baking sheet with parchment paper if not using pizza stone.
- Divide pizza dough into two portions. On a floured surface, roll out or use your hands and stretch the pizza dough. Generously flour your pizza peel. Or alternatively, if using the baking sheet, grease the parchment paper very well with olive oil and a sprinkle of flour.
- Place pizza dough on pizza peel or baking sheet. Top with sauce going all the way to the edges edges (trust me here, as it bakes in!). Top with cheese, mushrooms, red onion, and broccoli.
- Bake for 10 to 12 minutes, or until the cheese is bubbly and lightly browned. Remove from oven and allow to rest for a few minutes. Top with fresh grated parmesan.
Notes
Nutrition
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Mhmm looks delicious!