Best 2 Vavavoom Biscuit Crust Beef Mushroom Pizza Recipes

**Vavavoom Biscuit Crust Beef Mushroom Pizza: A Culinary Symphony of Flavors**

Indulge in a culinary masterpiece that tantalizes your taste buds with the Vavavoom Biscuit Crust Beef Mushroom Pizza. This delectable pizza features a delightful combination of textures and flavors, starting with a golden-brown biscuit crust that offers a crispy exterior and a soft, flaky interior. Topped with savory ground beef, sautéed mushrooms, melted cheese, and a savory sauce, each bite is a harmonious blend of umami, richness, and cheesy goodness. The recipe also includes variations for a vegetarian option, a creamy garlic sauce, and a homemade pizza dough, allowing you to customize your pizza to your liking. Get ready to embark on a flavor journey with this exceptional pizza that will leave you craving more.

Here are our top 2 tried and tested recipes!

VAVAVOOM BISCUIT CRUST BEEF & MUSHROOM PIZZA

Vavavoom Biscuit Crust Beef & Mushroom Pizza image

Watch this disappear! Use your imagination for the topping but do try the salsa this is what makes this so good. I say it feeds 4, but that depends if you are feeding teenagers - use your judgment

Provided by Bergy

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 cups flour
4 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup milk
1 egg, beaten
2 tablespoons butter
1 lb ground beef, lean
1/2 lb mushroom, sliced
2 garlic cloves, minced
1 teaspoon oregano, dried
1/2 teaspoon hot pepper flakes or 1/2 teaspoon chili powder
1 3/4 cups salsa (you may use tomatoe sauce but the salsa gives some zip)
1/2 lb mozzarella cheese, thinly sliced (or grated)
salt & pepper

Steps:

The crust: Stir together the dry crust ingredients.
Using a pastry cutter or two knives cut in the shortening until the mixture looks like crumbs.
Gently mix in the egg and milk--only mix gently until the mixture is just combined.
Turn out on a well floured board and knead the dough only 15 times.
Press evenly onto a greased 12" pizza pan.
Handle as little as possible.
In a skillet melt the butter over medium heat and cook the beef, mushrooms, garlic, oregano pepper, salt. and pepper. Break up the meat cook about 5 minutes or until the meat is browned and the mushrooms are cooked. Drain the meat well and put it on the biscuit crust.
Top with the salsa and cover with the cheese.
Bake in 450°F oven for approx 25 minutes or until the crust is golden and the cheese is all bubbly.

GIANT PUFFBALL MUSHROOM CRUST PIZZA

Giant Puffball Mushroom Crust Pizza image

Giant Puffballs are edible wild mushrooms that grow in poor moist soil in the fall. These mushrooms grow abuntantly in my own yard and I never knew they were edible until my friend, who has a knack for edible plants told me so. BE AWARE THAT MANY WILD MUSHROOMS ARE POISONOUS. You should never consume a wild mushroom unless you have confirmed with an expert that they are indeed edible. Puffballs are one of the few unmistakable wild mushrooms, but if they have begun to spore, you canot eat them. FMI: http://americanmushrooms.com/edibles3.htm My friend Ed and I created this pizza recipe. You can use any of your favorite pizza toppings. This recipe was a great find for me, since mushrooms are virtually carb free, and I am eating a low carb diet.

Provided by Rachel Rodrigue

Categories Lunch/Snacks

Time 25m

Yield 2 large slices, 1-2 serving(s)

Number Of Ingredients 5

Ingredients

1 giant puffball wild mushroom
2 tablespoons olive oil
2 tablespoons pizza sauce
1/4 cup shredded pizza cheese
your favorite pizza toppings

Steps:

Wash the Giant Puffball and remove the outer leathery skin like layer. If you see the puffball has begun to spore, throw it away. Wash off any left over dirt.
Slice the Giant Puffball into 3/4 inch slices (the best you can) I like to use the slices in the middle because they are bigger. Use 2 slices for the recipe. Freeze or dehydrate any remaining puffball immediately or it will not be good the next day.
Lightly brush olive oil on both sides of each slice. Place the slices on your gas grill. Turn the slices over carefully. They should be slightly crispy on both sides and you should be able to see the grill marks. Puffballs are very moist and spongy and it is necessary to remove some of the moisture with this process.
Lightly spread tomato pizza sauce (you may also use pesto sauce on your pizza or make sauceless pizza. If you use sauce on your pizza, place a very small amount because the mushroom will still be very moist.
Cover the top of your pizza with shredded cheese and your favorite toppings. The amount of toppings will depend on the size of your slices.
Place the slices on a sheet pan covered with tin foil.
Bake in a 400 degree preheated oven until the cheese turns slightly brown on the top and all of your toppings are cooked through. Again, the length of cooking time depends on how many topings you put.

Nutrition Facts : Calories 261.8, Fat 27.7, SaturatedFat 3.8, Sodium 150.8, Carbohydrate 3.5, Fiber 0.1, Sugar 2.8, Protein 0.6

Tips:

For the best results, use cold ingredients when making the biscuit dough. This will help the dough to be flaky and tender.
If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
To make sure the pizza is cooked through, check the internal temperature with a meat thermometer. The pizza is done when the internal temperature reaches 165 degrees Fahrenheit.
Let the pizza cool for a few minutes before slicing and serving. This will help the cheese to set and the pizza to hold together.

Conclusion:

This Vavavoom Biscuit Crust Beef Mushroom Pizza is a delicious and easy-to-make meal that is perfect for any occasion. The biscuit crust is flaky and tender, the beef and mushrooms are savory and flavorful, and the cheese is melted and gooey. This pizza is sure to be a hit with everyone who tries it!