These Portobello Pizzas are a healthy spin on pizza that take less than 30 minutes to make. Using portobello mushrooms as a base makes these low carb while also eliminating any of the fuss that often comes with making pizza dough.
1/2cupcashew(soaked in boiling water for 10 minutes)
1tspapple cider vinegar
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 chili flakes and serve.