As much as I love cauliflower crust pizzas, let’s be honest, they are a massive pain in the butt to make. Between making the cauliflower rice, removing all of the moisture and rolling out the base, the entire process is both labour and time intensive.
Enter my new favourite pizza base, portobello mushrooms! They require less then a minute of prep and are the perfect base for unlimited toppings.
Unlike a lot of grain free pizzas, I love how easily you can pick these up and eat them with your hands! You don’t have to worry about the base getting soggy or falling apart under the weight of all of the toppings. This also means that leftovers will last for a few days in the fridge and won’t become mushy.
I’ve included some of my favourite pizza toppings in the ingredients section below, but feel free to use any toppings that you prefer.
The cashew cheese adds a delicious creaminess to each bite of pizza. If you aren’t on a dairy free diet then you can add any cheese you prefer, but I really love the flavour and texture of this vegan cashew cheese that is so much like goat cheese. I recommend only adding the cashew cheese at the end of baking so that it remains very creamy, if it bakes for too long it will become slightly hard on top.
These would be a great snack to add to a Super Bowl spread, pot luck or summer bbq. You could assemble and bake the pizzas ahead of time and quickly reheat them before serving, or alternatviely let guests top their own.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 4-6 large portobello mushrooms
- 1/4 cup tomato sauce
- 1 tbsp olive oil
- 1/4 cup chopped ham (omit if vegan)
- 2 tbsp chopped olives
- 1/4 cup artichoke hearts
- 1/4 cup shredded spinach
- 2 tbsp finely diced red onion
- 1/2 tsp dried oregano
- 1/4 cup sliced cherry tomatoes
- 1/2 tsp chili flakes
- 1/2 cup cashew (soaked in boiling water for 10 minutes)
- 1 tbsp water
- 1 tsp apple cider vinegar
- 1 tsp coconut oil
- 1/2 tbsp lemon juice
- 1 clove garlic
Preheat the oven to 190 degrees Celsius (400F)
Start by making the cashew cheese. In a high speed blender or nutribullet combine the drained cashews, along with all of the other "goat cheese" ingredients and blend until completely smooth with no lumps. Transfer the mixture to the fridge while you prep the pizzas.
Clean the portobello mushrooms by rubbing the top with a damp paper towel to remove any dirt. Remove the stem from each mushroom and use a spoon to scoop out some of the gills.
Brush each mushroom with olive oil and place them on a baking sheet. Top each mushroom with a few spoonfuls of tomato sauce and any of your toppings of choice. Once the are all assembled bake the mushroom pizzas in the oven for 15 minutes.
After 15 minutes of baking, remove the pizzas from the oven and place small dollops of the cashew cheese on each of the pizzas. Return them to the oven and make for another 5 minutes. Sprinkle with chilli flakes and serve.