Pizza Recipes

Mushroom pizza w/ white sauce recipe

Top view of a sliced mushroom pizza ready to eat

Time to check off the Mushroom Pizza with white sauce from your yummy “pizzas to try” list! Going with the traditional pizza crust, the base texture is baked to perfection. The white sauce is a nice diversion from the famous red tomato sauce. Inspired by French cuisine, the rich velvety garlic sauce has a lip-smacking luscious taste.

Why fall back on the toppings when the crust and sauce are so yummy? Steering clear of the common raw toppings, and gorge on these buttery sautéed mushrooms & onions. The attractive fragrance of oregano & thyme will make you salivate.

Ooni Pizza Ovens


Learn more about this vegetarian-friendly mushroom pizza. Check out the that ingredients are needed for its preparation. 

  • Cremini mushrooms
  • Onion
  • Butter
  • Garlic
  • Dried herbs
  • Heavy cream
  • Parmesan
  • Ricotta
  • Mozzarella

Cremini mushrooms have a meaty texture and subtle earthy taste. They fall in the middle-age category. White button mushrooms are cremini’s younger stage. Therefore, they are firmer and have a stronger flavor than white buttons. Cremini mushrooms are also known as “baby Bella.” At their more mature stage they’re called Portobello mushrooms.

Onions add a soft sweetness that pairs delectably with the fleshy savouriness of mushrooms. If you relish a caramelized onion flavor, first fry the sliced onions for 2 minutes. Cooking in butter helps soften them while infusing extra flavor.

The lip-smacking creamy sauce packs a distinct garlic flavor, with the aroma of dried herbs. The silky smooth texture comes from the milk & heavy cream. The nutty parmesan adds to the richness of the sauce.

Ricotta is typically made from sheep or cow milk. This Italian cheese variety has a creamy texture and salty sweet-sour flavor.

Mushroom pizza notes

You may use your favorite mushroom variety in this pizza. Just ensure you are using fresh mushrooms. Canned mushrooms are slimy. And do not offer the same texture as fresh ones.

Always sauté your mushrooms whenever using them as a pizza topping. If you put uncooked raw mushroom slices on the pizza, they with shrivel & dry out during the hot baking process. The butter from the skillet will help keep the mushrooms moist while baking.

How about a smoky white sauce on your pizza? Charr a whole garlic bulb directly on the fire till the skin blackens. Then, remove the skin, blend the garlic into a smooth puree and use for the sauce.

If you enjoy a crispy salty crust, try this trick. Before assembling the pizza, brush the edges of the raw crust with a tablespoon of olive oil and a dash of salt. You could even try this pizza on a Roman “pinsa” or a cauliflower crust.

Ooni Stack


This mushroom pizza recipe involves preparing 3 elements from scratch. The pizza dough, sauce, & toppings. Thus, you may buy pre-made pizza dough and focus on the garlic sauce and mushroom-onion sauté. 

Besides cremini mushrooms, you may opt for shiitake, portobello, or white button mushrooms. Moreover, a mix of mushrooms like enoki, oyster, morel, and chanterelle would be a culinary delight.

Besides the combination of mozzarella and ricotta cheese, this pizza pairs fantastically with goat cheese. Or try fresh Chevra or Brie for a mellow creamy buttery taste. For a sharp tang, opt for Cheddar or aged Gouda.

How to make mushroom pizza

  1. Prepare the dough – First, add the flour, yeast and salt to a food processor. Pulse a couple times. Add the oil and mix again. Slowly pour un the warm water until the pizza dough forms. Remove and lightly knead the dough while forming a ball. Place into a bowl, oil and cover with a damp towel. Let rise for 45 minutes to 1 hour.
  2. Sauté the mushrooms – Melt the butter in a pan over medium heat. Add the mushrooms and cook until the water evaporates. Add in some seasonings and coat well. Remove and set aside.
  3. Make the sauce – Heat a sauce pan over medium-high heat. Add the butter until it melts. Then stir in the garlic and cook for 30 seconds. Add the flour and seasonings and whisk to create a paste. Let cook an additional minute before pouring in the milk and cream. Sprinkle in the Parmesan and whisk vigorously for a minute or 2. Let cook for 6-9 minutes, stirring occasionally.
  4. Assemble the pizza – Place the dough on a board and roll out into a circle. Pour on some of your white sauce followed by the cheese. Sprinkle on the sautéed mushrooms then transfer to a pizza peel. Bake on a pizza stone, in a 450 degree F oven, until the crust is golden brown. Enjoy!

Mushroom pizza FAQ

How to prep the Pizza Dough ahead of time?

Put the oil-coated dough in an airtight container. Ensure the container is large enough, so the dough has room to rise. Keep it in the fridge overnight or for 24 hours.

Some prefer to let the dough rise for 1-2 hours before storing it in the refrigerator. Contrarily, if the dough doesn’t double up in the fridge, remove it an hour before assembly, and leave it on the countertop to rise.

How do you freeze pizza dough?

You can make 3-4 pizza dough balls and freeze them for later. Freezing helps them last for up to 3 months. All you need is some olive oil (to coat the dough balls) and zip-lock freezer bags. Place 1 oil-coated dough ball in each bag, squeeze out the air, and lock it securely before transferring it into the freezer.

What is the best way to thaw frozen pizza dough?

Move the frozen pizza dough from the freezer to the refrigerator. This will take at least 8-10 hours or overnight. Make sure to let it defrost completely.

About 1 hour prior to assembling the pizza, remove the dough from the refrigerator. Take it out of the bag and place it in a bowl. Keep it aside until the pizza dough comes to room temperature.

More Pizza Recipes

Mushroom Pizza w/ Garlic Sauce Recipe

Recipe by Pizza Poster Course: Main, AppetizersCuisine: Italian, AmericanDifficulty: Medium


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This creamy mushroom pizza is wonderfully rich alternative to a classic tomato sauce pizza. Topped with cheese, sautéed mushrooms and onions.

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  • For the dough
  • 3 1/4 cups 3 1/4 pizza flour (plus more for dusting)

  • 2 tsp 2 active dry yeast

  • 1 Tbsp 1 extra virgin olive oil

  • 1 tsp 1 kosher salt

  • 1 1/2 cups 1 1/2 lukewarm water (110° F)

  • For the mushrooms
  • 2 Tbsp 2 butter

  • 1 1 small yellow onion (sliced)

  • 2 cups 2 cremini mushrooms (sliced thinly)

  • 1/2 tsp 1/2 dried oregano

  • 1/2 tsp 1/2 dried thyme

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 black pepper

  • For the garlic sauce
  • 1 Tbsp 1 butter

  • 2 tsp 2 freshly crushed garlic

  • 1/2 tsp 1/2 dried herb blend

  • 2 Tbsp 2 all-purpose flour

  • 1/2 cup 1/2 whole milk

  • 1 cup 1 heavy cream

  • 1 Tbsp 1 parmesan cheese (grated)

  • A pinch of salt & black pepper

  • Other Toppings
  • 1 cup 1 mozzarella cheese (shredded)

  • 1 cup 1 ricotta cheese

  • 2 Tbsp 2 fresh parsley (chopped)


  • To make the dough
  • Add the flour, yeast, olive oil, & salt into the food processor. Combine for a few seconds.
  • Run the food processor on a low speed for 20-30 seconds while very, slowly pouring the warm water. As soon as the dough combines into a ball shape, stop adding water.
  • Pulse the food processor to knead the dough for 10 more seconds.
  • Place the dough on a flour-dusted counter. Knead for a minute & shape into a smooth ball.
  • Coat the dough ball with oil and place in a bowl. Cover with a towel and set aside for 45 minutes to rise.
  • To prepare the mushrooms
  • Melt the butter in a skillet.
  • Add the sliced onion and mushrooms. Cook for 7-8 minutes on medium heat until the liquid evaporates and they change color. Stir frequently.
  • Sprinkle in the dried thyme, oregano, salt & pepper. Mix well for a minute and remove into a bowl to cool.
  • To prepare the sauce
  • Place the butter in a sauce pan over medium-high heat. Once melted quickly add the crushed garlic and cook for 1 minute. Stir constantly to spread around the pan.
  • Season with salt, pepper, and dried herb blend and mix. Then sprinkle the flour and whisk vigorously till it thickens and becomes paste-like. Cook for 1 more minute, ensuring there are no lumps.
  • Pour the whole milk, followed by the cream, while whisking continuously. Then stir in the grated parmesan.
  • Reduce heat to low. Simmer the sauce for 6-9 minutes till it thickens to desired consistency.
  • Remove into a bowl and set aside.
  • To assemble the pizza
  • Preheat your oven for 30 minutes at 450° F. Remember to place the pizza stone inside the oven.
  • Transfer the leavened dough to a lightly floured counter. Shape it into a crust by stretching and pressing it with your fingertips. Keep rotating and sprinkling a little flour whenever it feels sticky. Do this until you achieve a 12-14 inch circular shape.
  • Place the raw pizza crust on a pizza peel lined with parchment paper.
  • Spread the garlic sauce on the raw crust. Top with shredded mozzarella, dollops of ricotta cheese, & sautéed mushroom-onion mixture.
  • Transfer the pizza onto the preheated stone. Bake for 16-20 minutes at 450° F.
  • Garnish the freshly baked mushroom pizza with parsley. Slice into 8 equal portions using a pizza cutter. Serve immediately!


Recipe Video


  • Serving size = 1 slice
    Calories: 398 | Protein: 15.6g | Fat: 16.91g | Carbs: 46g | Fiber: 2.4g | Sugar: 2.6g | Cholesterol: 52mg | Sodium: 629mg | Potassium: 272mg

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