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Mushroom Pizza Nonbranded

Mushroom Cheese Pizza

Lunch/Supper Crediting for Ages 3-5

Total Time

80 minutes

Serving Size

1 slice



meat and grains


Meat/Meat Alternate, Grains


Pizza Dough

  • 1.5 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/8 tsp salt
  • 1 (0.25 oz) packet (2 1/4 tsp) active dry yeast
  • 1 cups water
  • 2 tbsp vegetable oil

Pizza Toppings

  • 1.5 cups cup pizza sauce
  • 3 cups (12 oz) shredded mozzarella cheese
  • 2 cups (8 oz) shredded cheddar cheese
  • 1 cup sliced mushrooms


  1. In a large bowl, spray with vegetable oil. Combine the flour and salt.
  2. In a small bowl, add the yeast. Heat 1/4 cup of water until it reaches 115°F. Pour warm water on top of yeast. Stir until dissolved. Set aside for 5 minutes.
  3. Add oil, water, and dissolved yeast into the flour. Knead well.
  4. Cover with plastic and let rise until doubled (about 30-40 minutes). Check dough by pressing with two fingers 1/4 inch deep - the impressions should remain. If it springs back, dough hasn't risen enough.
  5. Preheat oven to 375°F.
  6. Pour dough out on a large sheet pan or clean surface.
  7. With sprayed gloved hands, punch down and divide the dough into 2 dough balls (each weighing approximately 11.6 oz)
  8. Use the hand roller to press each dough ball into a round pizza pan or a 12"x18" pan.
  9. Spoon 3/4 cup of sauce to each pizza and spread evenly.
  10. In a large bowl, mix the cheeses together.
  11. Then, add 2.5 cups of shredded cheese to each pizza and spread evenly.
  12. Top each pizza with 1/2 cup of mushrooms, making sure the mushrooms are spaced out evenly.
  13. Bake each sheet pan for 15-20 minutes.
  14. Cut each pizza into 6 even slices.

One slice provides 1 1/2 oz eq meat/meat alternate, 1 1/2 oz eq grains and 1/8 cup vegetable.

Creditable Stamp 2017
Mushroom Council

This recipe was contributed by Reach Up Head Start & Early Head Start, St. Cloud, MN.

Courtesy of Mushroom Council.