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Mexican Style Baby Shiitake Mushroom Pizza uses naturally spicy Shiitake mushrooms.
5 from 3 votes

Mexican Style Baby Shiitake Mushroom Pizza

Mexican Style Baby Shiitake Mushroom Pizza has a good head start with the use of naturally spicy Shiitake mushrooms. 
Course Main Dish
Cuisine Pizza
Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 2 hours 5 minutes
Servings 7 Slices
Calories 326kcal


For the dough:

  • 1 1/2 cups water
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut oil, olive oil is good too
  • 1 1/2 teaspoons salt
  • 4 1/4 cups bread flour
  • 2 teaspoons yeast

Pizza toppings:

  • 1 cup pizza sauce
  • 1/2 cup dairy free mozzarella cheese, I like to process mine into very small pieces
  • 1 pound baby Shiitake mushrooms, cleaned and sliced
  • 1 tablespoon coconut oil
  • 1 cup black beans, drained and rinsed
  • 2-3 Roma tomatoes, diced small (you can use canned tomatoes)
  • favorite greens for sprinkling after baking, baby spinach, wild leek tops (that is what I used), romaine - chopped small


  • This will make two pizzas on two 9" x 13" baking sheets.
  • If you would like to make your pizza dough by hand, not in a bread machine, please see the recipe for Antipasto Pizza. If you would like to use a bread machine follow these directions.
  • Place the ingredients into the bread machines bread pan in order as listed below. If the pan has a paddle - make sure it is already in the pan.
  • /2 cups water
  • tablespoon maple syrup
  • tablespoons coconut oil (olive oil is good too)
  • /2 teaspoon salt
  • /4 cups bread flour
  • teaspoons yeast
  • Firmly place the bread pan into the bread machine.
  • Plug into the outlet.
  • Select the DOUGH option. Press the start button. It depends on your machine but it will take about 90 minutes to finish.
  • While the pizza dough is working heath the oil in a saute pan over medium high heat.
  • Saute the mushrooms for about 15 minutes and then set aside until needed.
  • When the dough has finished remove the pan and scoop out the dough with your fingers onto a lightly floured surface.
  • Invert a large bowl over the dough and let rest for 10 minutes.
  • Divide the dough in half. Set one aside and keep covered with the bowl until you get to it. Spread a bit of coil on two pans and lightly sprinkle with cornmeal.
  • Pick up the one ball of dough and flatten it in your hands and carefully start flattening it out and stretching the dough in a round. Place on the prepared pan and start to push the dough out into the thickness and shape that you are looking for.
  • Start to layer your pizza with the ingredients.
  • Spread the pizza sauce over the bottom so that you can barely see the dough. Sprinkle with the non-dairy mozarella cheese. Sprinkle on the black beans and sauteed baby shiitake mushrooms. Spread around some of the diced tomatoes.
  • Bake at 425° for 20 minutes.
  • Repeat with the remaining dough for a second pizza or wrap the dough tightly and place in a freezer bag for future use.




Serving: 1Slice | Calories: 326kcal | Carbohydrates: 71g | Protein: 14g | Fat: 9g | Saturated Fat: 6g | Sodium: 868mg | Potassium: 545mg | Fiber: 7g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 5.5mg | Calcium: 37mg | Iron: 2mg