Shrimp, caramelized onions, seasoned mushrooms, creamy white garlic sauce, GF pizza crust + cheese and more cheese. Any takers? If you’re a “yes”, then this GF Cheesy Garlic Shrimp and Mushroom Pizza is a must! There are so many great flavors working together here, making this one of my favorite, more unique pizzas of all time!
If you type in “pizza” in my recipe search box, it’s pretty clear that I adore pizza. And I’m fairly certain I’m not alone in that. It’s also one of my favorite things to serve company, especially if there are little ones eating with us. Typically my go-to is a simple homemade pizza crust, but within our large circle of friends, we have a lot of various food intolerances. Gluten being among the top of that list. A couple of friends have actually been diagnosed with Celiac Disease, while others have found that their systems just operate a lot better when they cut out gluten altogether or keep it to a minimum.
And I truly want to be sensitive to the food needs of others.♥️
Thanks to my Grandmother, it’s in my blood, I love to cook and I love to feed people. However I also love learning about food and how they affect our bodies and I want to support and champion others in their food journey.
Because of this, I’ve been experimenting more and more with gluten-free, dairy-free, and soy-free recipes. {Disclaimer: this recipe is NOT dairy-free, but it is gluten and soy-free.} But, honestly, when I cook for company, making a gluten-free pizza crust at home is a little intimidating. I have no problem experimenting on myself and my family, but come on, when we entertain and feed others, we want the food to be GOOD, right?
Thanks to Sprouts and their plethora of healthy, allergy friendly food options, my gluten-free-pizza insecurities are diminished. Wholly Wholesome is the maker of this Frozen Gluten Free Pizza Dough. Sprouts carries several of their products along with so many other wholesome, allergy friendly options. If gluten, dairy, or soy is something you’re trying to avoid for yourself or others, let me highly recommend this product. The ingredients list reads: water, white rice flour, potato starch, organic palm fruit shortening, tapioca starch, cellulose fiber, yeast, psyllium husk powder, organic evaporated cane juice, golden flax-seed, sea salt, guar gum.
To put it simple, it’s allergy friendly without sacrificing taste and texture!
Allergy Friendly Wholly Gluten Free Pizza Dough:
- Certified gluten-free
- Wheat free
- Dairy free
- Casein Free
- Egg Free
- Peanut Free
- Tree Nut Free
- Sesame Seed Free
- No Artificial Colors or Flavors
- No Preservatives or Additives
Best of all, March is National Frozen Foods Month, which can be a great way to eat whole foods, that are partially or fully prepared for you, {hello quick and easy dinner!}, without a lot of additives or preservatives. In honor of Natural Frozen Foods Month, Sprouts is having a Frozen Frenzy sale. Several of their items in the Frozen Department will be on sale throughout the month! And if you haven’t already, download their app for digital coupons! 
GF Cheesy Garlic Shrimp and Mushroom Pizza
Ingredients
- 1 Wholly Gluten Free Pizza Dough thawed
- 1 tbsp cornmeal
- 2 tbsp extra virgin olive oil
- 3 garlic cloves minced
- 1 large sweet onion finely sliced (approx 1 1/2 C)
- 1 8 oz sliced baby bella mushrooms roughly chopped
- 1 tbsp water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 tsp sea salt
- 1/8 tsp fresh cracked pepper
- 1 tbsp water + 1 tsp cornstarch
- 1/4 cup 2% milk
- 1/4 - 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 16 Frozen cooked shrimp peeled, devined & thawed
- Small handful baby spinach leaves optional
- 4 oz fresh Mozzarella
- 1.5 oz fresh shaved Parmesan
- Fresh parsley for garnishing
Instructions
- Preheat oven to 400 degrees, sprinkle a round pizza pan with a light layer of corn meal.
- While oven preheats, add 1 tbsp extra virgin olive oil to large sauté pan along with sliced onions, toss to coat and cook over medium-low heat, stirring frequently for 15-20 minutes or until onions become soft and caramelized. Remove from the pan and set aside.
- While onions cook, roll the dough out according to package’s directions. I found that rolling it out on a clean, hard surface with corn meal worked best for me. Prebake pizza for 10 minutes. Remove and set aside.
- In the same skillet as you cooked the onions (don’t clean), add additional tbsp extra virgin olive oil, followed by minced garlic cloves, cook 1-2 minutes, stirring frequently until fragrant.
- Add baby belly mushrooms and stir until coated in olive oil and garlic. Add 1 tbsp water, followed by dried thyme, basil, salt and pepper. Stir until seasonings are well mixed, then cook 5-6 minutes, stirring occasionally, until mushrooms are tender and browned.
- Add thawed shrimp (tails removed) to the mushrooms, then stir and cook 2-3 minutes. Remove mushrooms and shrimp from pan, leaving as much of the “juice” in the pan as possible, then set aside.
- In a small bowl, mix 1 tbsp water with 1 tsp corn starch, add mixture to hot pan with left over seasoning/juice, along with 1/4 cup 2% milk, garlic salt and pepper. Bring to a low boil, then reduce heat and allow to simmer for 3-4 minutes or until thick. This does not make a large amount of sauce (see picture), but you just need enough for a light coating over the pizza.
- Top prebaked Gluten-Free pizza dough with sauce, followed by baby spinach leaves, mozzarella cheese, caramelized onions, mushrooms and shrimp. Finally, add shaved Parmesan cheese, and bake additional 5-6 minutes or until cheese is melted and pizza is warmed through.
- Garnish with fresh parsley, additional shaved parmesan and crushed red pepper if desired. Serve immediately and enjoy!
This post is sponsored by Sprouts Farmers Market, but all opinions are my own. Thanks for supporting the brands that keep Lemons and Basil in action!
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