Mushroom Broccoli Pizza

Total Time

Prep: 30 min. + rising Bake: 15 min.


6 servings

Updated: Jun. 30, 2023
I wouldn't say I'm a vegetarian, but I do like meatless entrees. Since I enjoy gardening, I often cook with homegrown veggies, finding creative ways to use them up, like in this fresh, filling pizza. —Kathleen Kelley, Roseburg, Oregon
Mushroom Broccoli Pizza Recipe photo by Taste of Home


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 teaspoon olive oil
  • 1/2 teaspoon sugar
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 4 garlic cloves, minced
  • 3 cups broccoli florets
  • 2 tablespoons water
  • 1/2 cup pizza sauce
  • 4 plum tomatoes, sliced
  • 1/4 cup chopped fresh basil
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese


  1. In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°.
  3. Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edge is light golden brown, 10-12 minutes.
  4. In a nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender. Place broccoli and water in a microwave-safe bowl; microwave, covered, on high until broccoli is crisp-tender, about 2 minutes. Drain well.
  5. Spread pizza sauce over crust. Top with mushroom mixture, tomatoes, broccoli, basil and cheeses. Bake until crust is golden brown and cheese is melted, 12-14 minutes.

Nutrition Facts

1 piece: 317 calories, 11g fat (5g saturated fat), 21mg cholesterol, 558mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1 vegetable, 1/2 fat.