Delicious white mushroom and cheese pizza. You don’t need any special equipment and the pizza is on the table in 25 minutes. The perfect pizza to make at home!
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Quick pizza recipe
No precooking mushrooms
How to make white pizza?
Which cheese for pizza?
Making great pizza without pizza stone
Serving size
Recipe
Quick pizza recipe
I’m all about quick and easy pizza recipes that are delicious and fuss-free. No precooking of the ingredients like sautéing mushrooms, onions, garlic, or other toppings. Just throw all ingredients on top of a store-bought pizza dough (or homemade, if you are in the mood) and bake it. That’s it!
Plus, this pizza only takes around 25 minutes from start to finish. The pizza cooks pretty fast, so in less than 15 minutes you’ll have an amazing homemade mushroom pizza.
How to make white pizza?
Crème fraiche is my favorite ingredient for making flavorful white pizza without tomato sauce. After you have stretched the dough into a circle, spread a thin layer of crème fraiche onto the dough to get a creamy white pizza without getting a soggy crust. You can use ricotta, if you don’t have crème fraiche on hand.
No precooking mushrooms for pizza
The reason, why this pizza is so quick and easy is because you don’t have to precook the mushrooms. A lot of websites will tell you otherwise. But I’ve tried it so many times and the result tastes great every single time.
I always buy whole mushrooms and slice them myself, since pre-sliced ones tend to dry out and they won't taste as fresh.
Which cheese for pizza?
After spreading the pizza dough with crème fraiche, top it with cheese and veggies like mushrooms. I love cheese that melts beautifully, like low-moisture mozzarella, provolone, young gouda, or fontina.
By the way, if you like white pizza, you might want to give this burst cherry tomato pizza or this spinach and artichoke pizza a try. They are awesome!
Making great pizza without pizza stone
You don’t need any special equipment like a pizza stone, pizza wheel, or pizza oven to make delicious pizza at home. Just a regular oven and a baking sheet will do the trick!
Make sure that the oven is hot and well preheated. 450 °F (230 °C) is a good temperature setting. If you have a fan-forced oven, you can use 425 °F (220 °C) since they are hotter than conventional ovens.
I exclusively bake pizza on a regular baking sheet, which I do not preheat. Since I have a tiny kitchen, there is no space for a pizza stone, so this method is most convenient for me. The pizza will have a beautiful crust (I use this dough) and the topping will be beyond delicious.
How many servings?
This pizza will yield two individual pizzas with 7 to 8 inch (18-20 cm) each. It’s enough for two hungry people or four people if you are only snacking or enjoy it with a big side salad.
More pizza recipes
If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.
Mushroom Cheese Pizza – No precooking Shrooms
Ingredients
- 1 pound (454 g) pizza dough (homemade or store-bought)
- 2 tablespoons crème fraiche (you can substitute ricotta)
- ½ cup (50 g) shredded low-moisture mozzarella (substitute young gouda, fontina, or provolone)
- 4 small or 2 big cremini mushrooms (50 g), sliced
- Fresh oregano and thyme leaves (see note for dried herbs)
- Pinch salt
- Olive oil
- 1 organic lemon (for zest)
Instructions
- Preheat oven to 450 °F (230 °C), or to 425 °F (220 °C) if using a fan-oven.
- Divide the dough into two balls. On a lightly floured surface, push or roll each pizza dough out until 7-inch (18 cm) in diameter. Two individual pizzas should fit onto a large baking sheet. If you stretch the dough by hand, working from the center out, you can leave a thicker rim (yum!). Use as much flour as necessary to keep it from sticking to the counter and your hands.
- Transfer the doughs to a baking sheet lined with parchment paper.
- Stir crème fraiche to lighten it and to give it a softer texture. If it’s cold, it can be hard to spread – thin with a teaspoon of water at a time until spreadable consistency is reached. Spoon crème fraiche over the two pizza doughs leaving a ½-inch border.
- Top with shredded cheese and mushrooms. Season with a pinch of salt. Drizzle mushrooms with a little olive oil.
- Place the baking sheet into the preheated oven and bake until the cheese has melted and the crust is golden, about 15 minutes.
- Serve immediately. Top with lemon zest, fresh oregano and thyme. Enjoy!
Sandra says
Hi carbgirl, until today, I have never left a comment below a recipe. But this mushroom pizza is the best ever, so I thought it would deserve 5 stars (and more). So far, I have always precooked the mushrooms before topping the pizza. Who knew that I could easily omit this step. Thanks for making my life easier!! Best mushroom pizza ever 🙂
Carbgirl says
Thanks so much, Sandra! I totally agree - just throwing the mushrooms on top without precooking is much quicker 🙂
Amy says
Made it the other day with whole wheat flour. Everybody praised it.
Carbgirl says
Hi Amy, I sometimes add a little whole wheat to the pizza dough. Never much though. So happy that everybody liked your pizza!
Dana says
Hi there, I additionally added some artichokes. Was great, thanks.
Carbgirl says
I bet artichokes are a nice addition! Thanks so much for the suggestion, Dana.
Hailybonne says
I never thought I would get into white pizzas, but this one got me hooked. Is now my goto recipe for homecooked pizza, really turns out like in the pictures. Thumbsup
Carbgirl says
Hey Hailybonne, white pizza is so addictive, isn't it?! When eating out, I can never decide if I should get a white or red pizza lol.
Helena says
I additionally added some olives, black pepper and capers. Love the taste.
Carbgirl says
Hi Helena, sounds awesome! I love all those ingredients.
Peter J. says
Ok, wow. My favorite pizza without marinara sauce! Honestly. It‘s not too heavy on the cheese and the mushrooms turned out beautiful in the oven. I brushed them with little oil though, coz I like it that way. Thank you for the recipe.
Carbgirl says
Thanks so much Peter! I make this mushroom pizza verrrrry often.
E.P. says
I love mushrooms so I have made a lot of mushroom pizzas over the years. Must say this is my favorite so far. I added some generous grinds of black pepper just before serving and drizzled the musrhooms with good olive oil.
Carbgirl says
Black pepper + olive oil on top = perfect! So happy that you like it.
Meredith says
Delicious. And so easy
Carbgirl says
Thank you, Meredith!
Carolina says
The pizza turned out very well. Will def make it again!
Carbgirl says
Great to hear that the pizza was a success, Carolina! Thanks for your comment!
benji says
The mushroom cheese combo is always a winner! The pizza turned out well and the slices quickly disappeared:-)
Carbgirl says
Haha, the slices always quickly dissappear. I love the combination too!