Garlicky Oyster Mushroom Pizza with Caramelized Onions

With the earthy flavor of buckwheat, we couldn’t resist creating a buckwheat pizza dough to join beautiful oyster mushrooms from Las Vegas Mushrooms. A delicious super pizza!

Makes: 1 (12-inch) pizza


Buckwheat Pizza Crust

½ cup buckwheat flour, plus additional for dusting
1 teaspoon dried Italian seasoning
½ teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons flaxseed meal
6 tablespoons lukewarm water
1 cup cooked buckwheat groats
2 teaspoons apple cider vinegar
2 teaspoons olive oil, divided


½ cup prepared pizza sauce (such as Rao’s)
1 cup shredded mozzarella cheese or mozzarella style shreds (such as Follow Your Heart or daiya)
2 tablespoons olive oil, divided
1 tablespoon butter or vegan butter (such as Earth Balance Soy Free Buttery Sticks)
2 yellow onions, sliced and caramelized
½ + 1/8 teaspoon sea salt, divided
8 ounces oyster mushrooms
1/8 teaspoon black pepper
2 tablespoons minced garlic


  • Cook buckwheat according to package directions. Reserve 1 cup cooked.
  • Make flax eggs by whisking together flaxseed meal and water in a small bowl. Set aside for 5-10 minutes.
  • Peel and slice onions.
  • Trim and slice mushrooms.
  • Line a 12-inch pizza pan with a parchment circle or a baking sheet with parchment paper. Drizzle 1 teaspoon oil and with hands rub evenly on parchment. If using a baking sheet, rub oil to an area about 12-inches in diameter. Dust lightly with buckwheat flour. Set aside.
  • Preheat oven to 400-degrees F.


  1. For the pizza crust, in a medium bowl, whisk together flour, Italian seasoning, baking powder, and baking soda. Set aside.
  2. Return to flax eggs and whisk vigorously. Place flax eggs, cooked buckwheat, and vinegar in a food processor. Blend or pulse for about 10 seconds. It should not be completely smooth, but still with texture. Transfer to bowl with flour.
  3. With a spatula, begin to combine ingredients to the consistency of a dough. Depending on the wetness of the cooked buckwheat, it may be necessary to add an additional 1-2 tablespoons of flour. If too wet, start by adding 1 tablespoon at a time. Finish mixing by hand. When the dough comes together, form a ball and transfer to the prepared pan. With lightly oiled hands, press the dough down slightly.
  4. Lightly oil another parchment circle (about 14-inch diameter) with remaining 1 teaspoon oil and place over dough, oiled side down. With a rolling pin, roll gently to form about a 12-inch circle. Carefully peel off the top layer of parchment.
  5. Bake about 25-30 minutes, until done. Remove from oven and allow to cool slightly. Remove parchment paper and invert onto a pizza screen. If you don’t have a pizza screen, return to the baking pan. Set aside.
  6. For caramelized onions, heat 1 tablespoon oil and 1 tablespoon butter in a large, wide saucepan or skillet over medium heat until melted and sizzling. Add sliced onions and cook, stirring often, until they start to soften. Reduce heat to medium-low and continue to cook, stirring often, until golden and a jam-like consistency, about 20-25 minutes. After 10 minutes of cooking, sprinkle ½ teaspoon salt over onions. Set aside.
  7. For the mushrooms, heat the remaining 1 tablespoon oil in a large, heavy skillet over medium-high heat until hot. Add mushrooms and toss with oil. Season with pepper and remaining 1/8 teaspoon salt, stirring mushrooms. Cook, undisturbed for 3 minutes. Stir and sauté until golden, about 3-4 minutes. Add garlic and sauté for another 1 minute. Set aside.
  8. To assemble the pizza, spread pizza sauce on baked crust, leaving a ½ to 1-inch border around the rim. Evenly sprinkle with shredded mozzarella. Spread ½ cup caramelized onions over the cheese. Top with mushrooms. Bake for 10-15 minutes at 400-degrees F.
Garlicky Oyster Mushroom Pizza with Caramelized Onions
Garlicky Oyster Mushroom Pizza with Caramelized Onions

Recipe created for Las Vegas Mushrooms by Your Allergy Chefs and is subject to copyright. Please contact us for distribution.