Vegan Portabello Pizzas

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L’s Vegan Portabello Pizza

Sometimes, you really want a pizza. But sometimes, you also really want to wear a bathing suit to the beach and not feel like an actual pizza (picture it).

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My co-worker/vegetarian soul brother (and person I want to be when I grow up) Jan suggested I try my hand at making portabello pizzas for B & B – *ding!* genius. And so I decided to take pizza night and make it a little more wholesome and plant-based, and created these vegan/gluten free pizzas composed of a portabello crust, loads of marinara sauce, and topped with vegan cheese and veggies. They are super satisfying, fresh and savory, and don’t taste like you’ve eaten an entire loaf of bread. I don’t know about you, but I’m mildly obsessed with both pizza and portabello mushrooms, so taking these two things together and creating this hybrid of deliciousness basically made my taste buds grin.

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Not only are these portabello pizzas beyond delicious, they are quick, easy and very versatile – you can top them with basically whatever you want. I chose Rao’s Tomato Basil sauce (if I’m not making Ang’s recipe of homemade sauce, this is the next best thing), Daiya vegan mozzarella, Lightlife veggie pepperoni slices, basil, artichoke hearts and olive tapenade from Whole Foods (sorry Wegmans for cheating on you). You do you – you can’t go wrong with just about anything under the sun.

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Here is everything you need for Vegan Portabello Pizzas: ports, sauce, cheese (real or fake – it’s up to you!), and toppings. YUM.

Vegan Portabello Pizzas

Ingredients

  • 4 portabello mushrooms
  • 1 to 1 1/2 cups of tomato sauce (depending on how big your mushroom caps are)
  • Vegan cheese, like Daiya mozzarella shreds or my Vegan Parmesan Cheese
  • Toppings (veggies, your fave faux meat, fresh herbs, spices)

Directions

Step One: Preheat oven to 400Β°F. Clean your portabello mushrooms by removing the gills with a spoon (or you can leave them in, that’s just my preference). Wipe each mushroom cap clean with a damp paper towel.
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Cleaned mushroom caps ready for roastin’.

Step Two: Place your caps on a baking sheet, and brush both sides with olive oil to prevent sticking. You can (/should because it will be even more delicious!) sprinkle a little salt, pepper and any herbs/spices you like (red pepper flakes, basil, oregano, garlic powder) on each cap. Stick them in the oven for 5 minutes.
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I sprinkled my mushroom caps with sea salt, pepper and oregano before roasting.

Step Three: Remove mushrooms from oven and top with sauce, cheese and whatever toppings you’ve chosen. Be creative! πŸ™‚
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Mushroom caps after roasting for five minutes and topped with tomato sauce.

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Pizzas topped with basil, veg pepperoni, artichoke hearts and olive tapenade. Mmmmm!

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Pizzas ready to be popped right into the oven! πŸ™‚

Step Four: Place your pizzas back into the oven and bake for 15 – 20 minutes, or until your cheese is perfectly melt-y and your veggies are mostly cooked.
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Ooops! Some of my toppings slid right off, but no worries – you can just scoop them up and place them right back on. πŸ˜‰

Step Five: Top your pizzas with fresh basil, a sprinkle of red pepper flakes and/or extra vegan parm. Enjoy!! πŸ˜€ πŸ˜€ πŸ˜€
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YUM! Pizza for everyone. ❀

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Yum.

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The result: perfectly cooked portabello crust, melty cheese and crisp toppings.

These were SOOOOO good. I packed one for lunch and I’m super stoked about it. I can’t wait to make these again – they were so easy and so flavorful! They are basically the healthy version of a pizza bagel. Yummmmmm.

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I hope that you guys enjoy these as much as I did – make sure to make extra because you’re not going to want to share. πŸ˜‰

With warmth,

L

23 thoughts on “Vegan Portabello Pizzas

  1. Holy Toledo, this looks amazing. I’m drooling over here! And it’s easier than making actual pizza dough… not to mention healthier! Definitely giving this a try πŸ™‚

    Like

  2. Pingback: Basil, Lemon & Avocado Zoodles | Bubbles and booyah

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