This is a healthier take on pizza ... made with portobello mushrooms as the “crust.”
Experiment with your favorite toppings!
TIP: Keep any leftover vegan “cheese” in a covered container in the fridge for other recipes. Delicious!
Vegan Portobello Pizzas
(serves 4)
4 large portobello mushrooms
Olive oil
1 tsp Italian seasoning
1 cup of your favorite pizza sauce
3/4 cup veggies or other favorites pizza toppings (diced onions, peppers, olives, etc)
For the “cheese” topping:
½ cup raw cashews
2 Tbsp nutritional yeast
½ tsp sea salt
Preheat your oven to 400ºF/200ºC. Line a baking sheet with parchment paper.
Clean the mushrooms and remove the stems, and brush both sides with a small amount of olive oil, placing them on the baking sheet. Sprinkle the Italian seasoning over the top, and bake for 5-8 minutes.
While they are precooking, prepare the cheese topping: place the nuts, nutritional yeast, and salt in a food processor and pulse until it turns into a parmesan-like consistency.
Remove the mushrooms from the oven and top with pizza sauce, toppings, and a sprinkle of vegan cheese. Place back in the oven and bake for 15-20 minutes, until the toppings are tender.
You can thank me later