Shaved Asparagus and Mushroom Pizza

It’s been a while since I’ve last given you a pizza recipe, hasn’t it?

Well, if it hasn’t, it sure feels like it to me.

When I ate that pizza, it felt like it had been AGES since I’d last indulged in one of them.


Really, I have to start doing this more often. Pizza once a month. That wouldn’t be too much, now, would it?

I think I should make it a New Year’s resolution: come up with a new crazy healthy pizza combination at least once a month. ūüėČ

Would any of you complain about that?

I thought not!

Now, this last creation might not be the most original, crazy and strange combination that I’ve ever come up with, I mean, I didn’t add any raisins to it (hmmm, raisins on a pizza? Now here’s something to keep in mind…) but hey, I had a bunch of asparagus as well as some button mushrooms that I needed to use up…

I thought why not turn them into great pizza toppings?

And that’s exactly what I did!

While not necessarily super imaginative, this particular pizza turned out stunningly delicious. 

Of course, there’s no tomato sauce on it. I chose to make a quick bechamel using green onions and garlic as a base for flavor. That was a really great call!

Oh, and did I ever tell you just how much I love that crust? I mean, come on, just look at it!

It’s absolutely, stunningly gorgeous. Worthy of the best pizzerias, let me tell you.¬†I think I like it more every time I make it.

Now, what I really want is to get me a pizza stone and see if it makes a difference.

But seriously, I’m not sure that it could really get any better than this!

Still worth a try, I guess…¬†I mean, making an already incredibly good thing even better?

I’m all for that!¬†


(For one 10-12 inch pizza) 



  • 1 small clove garlic, crushed
  • 2 green onions, chopped
  • 1 tbsp olive oil
  • 1 tbsp whole wheat flour
  • ¬Ĺ cup unsweetened soy milk
  • Pinch salt & pepper


  • 6 button mushrooms, sliced
  • 12 asparagus, shaved (use a vegetable peeler)
  • 75g low fat mozzarella cheese, grated
  • 25g emmenthal cheese, grated


  • Preheat oven to 500F.
  • In a small saucepan, heat the olive oil over medium heat. Add green onions, garlic, salt and pepper and cook until fragrant, about 1 minute.
  • Add flour and whisk to combine. Slowly pour in milk and whisk until sauce becomes thick and “smooth” and flour is fully cooked, about 2 minutes. Feel free to add a little bit more milk if you feel the sauce is too thick, but keep in mind that you do want it to be on the thick side. A sauce that is too thin will result in a soggy pizza dough.
  • Roll dough into 10-12 inch disc and lay on a baking sheet.
  • Spread “bechamel” sauce and top with half the mushrooms, then add mozzarella cheese, shaved asparagus, followed by the rest of the mushrooms and finally emmenthal cheese.
  • Bake in the oven for about 10 minutes, until cheese is melted and starts to colour on the edge.

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  1. says

    Hey Sonia this looks delicious! Definitely get a pizza stone! It gives you that crunchy bottom that you can’t get from just a metal pan, even the kind with holes in them! You’ll never go back once you try it! I love asparagus and mushrooms so this is right up my alley! I’d probably use shitake just because I love the flavor! Either way….yum! Looking forward to once a month pizza day! yay! :)

    • says

      I will definitely look into buying a stone. But I’d like to find a really big rectangular one, so that I could fit 2 or 3 pizzas on it. I’ve had no luck with that so far, so I guess I’ll have to settle for 2 or 3 small round ones instead. Shitake sounds great! Can you believe I’ve never had fresh shitake mushrooms? Gotta fix that soon. I think my next pizza will have shitake on it. Hmmm… why not an Asian themed pizza? Oh, I have wild ideas! WICKED! Thanks for inspiring me, Mellissa!

  2. says

    I am totally fine with a new fun pizza a month!!! I’m always up for pizza :) and goodness, this looks fantastic! It looks stunningly delicious just like you said! Mushrooms are a must on pizza for me – and shaved asparagus is a great addition!
    Every time you post that crust, I am envious of it bc of the gluten! Oh well, my tummy would not be envious though haha!

  3. says

    The sun is shining, the wine is cooling, the deckchairs are calling, and this pizza suits the evening perfectly. What a great white pizza-sauce.

  4. Katie says

    I don’t have any soy milk will 2% milk work? And I am a little confused about the 1/4 whole wheat pizza crust…Do I use only 1/4 of the crust or the whole thing?


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