Pizza. Pizza. Then I’d probably become a huge pizza. That is not what I wanted out of my life.
There’s a simple solution. I can save My Favourite Vegan Pizza for weekends, the Best Gluten-Free Pizza for Tuesdays, and this beautiful mushroom pizza on Thursdays.
I wanted to make portobello-style pizzas because I love mushrooms, and I wanted to make the pizza night more healthy and plant-based.
It’s like eating bread, even though pizza with a traditional crust may be fine if it is stuffed with loads of vegetables, nuts, nutritional yeast, and lycopene-rich tomato sauce. This was (ultimately) my cheat.
Ingredients
- Three large portobello mushrooms (wiped clean // stems removed)
- Olive oil
- Garlic powder 1/4 tsp
- 1/4 tsp dried Basil
- 1/4 tsp of dried oregano
- 1 cup pizza sauce
- 1/2 cup mixed veggies (onion, mushroom, tomato, green pepper, etc.)
- Vegan Parmesan Cheese
Instructions
- Preheat oven to 400 degrees F.
- Sprinkle a small amount of olive oil on both sides. Place the cleaned mushrooms onto a baking tray. Garlic powder, oregano, and basil can be sprinkled on top. Bake for 5 minutes.
- Prepare the pizza sauce and prep your veggies if you haven’t already.
- After the mushrooms are par-baked, remove them from the oven. Top with the desired amount of pizza sauce, vegetables, and vegan Parmesan.
- Bake the vegetables for 15 minutes or until they are cooked.
- Serve with red pepper flake, fresh basil, and extra vegan Parmesan.
