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Mushroom Bacon White Pizza

(Butternut Squash Crust — Gluten-Free, Thin & Crispy)

Savory, umami-forward white pizza designed to balance the natural sweetness of a thin, crispy butternut squash crust. Built specifically for a baking steel.

Recipe Details

  • Yield: 1 large 14-inch pizza or 2 thin 12-inch pizzas
  • Tags: 🍕 Pizza, :gluten_free: Gluten-Free, 🥓 Bacon

Ingredients

Butternut Squash Crust

  • 460 g cubed and roasted butternut squash, mashed smooth (measured after roasting)
  • 90 g tapioca starch
  • 70 g potato starch
  • 2 egg whites
  • 2½ tbsp olive oil
  • 1¾ tsp fine salt

White Sauce

  • ½ cup (4 oz) cream cheese, softened
  • 1–2 tbsp bacon fat (or olive oil)
  • 1 small garlic clove, finely grated
  • 1–2 tsp Truff Hot Sauce (or your favorite umami hot sauce)
  • Freshly ground black pepper
  • Salt, to taste (often unnecessary)

Toppings

  • 8–10 oz mushrooms (cremini or button), thinly sliced
  • 4–6 slices bacon
  • Low-moisture whole-milk mozzarella, shredded
  • Optional: grated Parmesan or provolone

Method

Crust

  1. Roast the squash Roast butternut squash at 425°F / 220°C until fully tender and lightly browned.

  2. Measure and dry Weigh 460 g of squash after roasting. Mash until smooth. If the mash looks glossy or wet, press gently in a clean towel to remove excess moisture.

  3. Make the dough Mix squash, egg whites, olive oil, and salt until combined. Add tapioca and potato starches and mix into a very thick paste.

  4. Roll thin Roll dough between lightly oiled parchment to ~2 mm thickness. Remove top parchment.

  5. Par-bake On a fully preheated baking steel (top rack, 525–550°F), bake with parchment for 7–9 minutes, until set.

  6. Flip and finish Remove parchment, flip crust directly onto the steel, and bake 2–3 minutes more. Set aside.

Toppings

  1. Cook the bacon Cook bacon until just crisp. Chop and reserve the fat.

  2. Sauté the mushrooms Cook mushrooms in bacon fat over medium-high heat until all moisture is gone and mushrooms are lightly browned. Salt lightly at the end.

  3. Make the white sauce Mix cream cheese, bacon fat, garlic, lemon juice, black pepper, and salt (if needed) until smooth and spreadable.

Assemble & Bake

  1. Brush the crust lightly with olive oil.
  2. Spread a thin, even layer of white sauce.
  3. Add a light layer of mozzarella.
  4. Top with mushrooms and bacon.
  5. Finish with remaining mozzarella (and optional Parmesan or provolone).
  6. Bake at 475–500°F for 3–5 minutes, just until the cheese melts.
  7. Rest 1–2 minutes before slicing.

Notes

  • Keep toppings light and dry to prevent scorching on the steel.
  • Low-moisture mozzarella is essential for clean melting.
  • Bacon provides most of the salt; adjust only after baking.
  • Optional finish: cracked black pepper or chopped chives.