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RECIPE 13: VEGAN PORTOBELLO PIZZAS



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

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