Short on prep time and vegan meal ideas? You won't have to look much further. This Vegan Portobello Mushroom Pizza will only take 15 minutes prep time & 10 minutes to cook. Roasted Portobello mushrooms replace your traditional pizza dough as the crust. This recipe is vegan, but it's also low in carbs for a quick feel-good meal, snack, or appetizer. A simple, fresh pizza sauce is made from tinned San Marzano tomatoes, a pinch of sea salt, sugar, fresh basil & oregano. It is topped with a vegan four cheese Italian blend from Daiya brand made from chickpeas for a melted texture and the added protein that all vegans are looking for in their diet. Garnished with kalamata olives, sliced Roma tomatoes, and spicy arugula for the perfect balance of sweet, salty & spice. Explore this recipe with your favorite vegan pizza toppings for you and your loved ones. It's also the ideal meal to take on the go as even cold it tastes incredible, or try them for breakfast.
Ingredients
1 (8 oz) tin Crushed San Marzano Tomatoes, or other crushed tomatoes
2 tablespoons Fresh Basil, chopped
2 tablespoons Fresh Oregano, chopped
2 teaspoons Granulated Sugar
1 teaspoon Kosher Salt
8 large Portobello Mushrooms, washed & stems removed
1/4 cup Olive Oil
1/2 teaspoon Kosher Salt
1 bag/200grams Vegan Italian Blend Daiya Brand Shredded Cheese or other vegan cheese
32 Kalamata Olives, sliced
2 small Roma Tomatoes, thinly sliced
1/2 cup Fresh Arugula
1 recipe Pizza Sauce
1/4 teaspoon Sea Salt
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