Vegan Portobello Pizzas

This is a healthier take on pizza, made with portobello mushrooms as the “crust.” Experiment with your favourite toppings! Keep any leftover vegan “cheese” in a covered container in the fridge for other recipes. Delicious!

​(serves 4)
​

• 4 large portobello mushrooms
• Olive oil
• 1 tsp Italian seasoning
• 1 cup of your favourite pizza sauce
• 3/4 cup veggies or favourite 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 becomes 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.