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GF Garlic Shrimp and Mushroom Pizza | Lemons and Basil
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GF Cheesy Garlic Shrimp and Mushroom Pizza

This Gluten-Free Cheesy Garlic Shrimp and Mushroom Pizza is piled high with caramelized onions, seasoned mushrooms, fresh mozzarella, and Parmesan - so much flavor!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Pizza
Cuisine: American, Italian
Keyword: cheese, garlic, gluten-free, mushrooms, pizza, shrimp
Servings: 8
Author: Kaylee Pauley

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!