Shiitake and Corn Pizza

corn and shiitake pizza slice
 Before I had cancer one of my favorite eats would be pizza from the Berkeley bowl. I would treat myself to a slice of pesto cheese pizza. I try to avoid this now because the crust is probably made from processed flour and the cheese pasteurized. So, I have been looking for a healthier alternative!

The first thing is finding the right crust. I use Red Mill pizza crust where the main ingredient is whole grain brown rice flour. Next the cheese is raw. Now you’re ready to make some awesome gourmet pizza and wow your friends!

spinach over feta


1/2 lbs of Raw Feta
1/4 cup hot water
1 cup corn
1/2 cup of sliced shiitake mushrooms
3 lbs of spinach
2 teaspoons of minced garlic
Red Mill Pizza flour
2 tbs of olive oil


Soak the shiitake mushrooms for 1/2 hour. Follow the directions on the package for making the dough. Instead of water, I use broth from the soaked shiitake mushrooms and also add about a teaspoon of minced onions! Sauté the spinach with one teaspoon of minced garlic, olive oil, and salt to taste. Sauté the mushrooms with oil and a pinch of salt. I use frozen precut corn but if you are using fresh cut corn, sauté with the mushrooms. Next break up the raw feta and add about a quarter cup of hot water.

shiitake and corn pizzaMix until the consistency is smooth and spreadable. When the pizza dough is ready for toppings, spread the raw feta evenly as the first layer. Then add the cooked spinach. Finally add the mushrooms and corn. Bake for 15-18 minutes at 425 degrees. Voila, gourmet pizza!


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