Pizza. I could eat it e’eryday. But, then I would probably turn into a big pizza, which is not what I want out of life.
You see? It’s not every day. It’s like every other day. That’s different, and therefore, totally acceptable. #itsscience #rhondadontask
I really did want to make portobello pizzas because I have a thing for mushrooms and wanted to make pizza night a bit more wholesome and plant-based.
Even though pizza with traditional crust is fine, especially when laden with lycopene-rich tomato sauce and loads of veggies and nutritional yeast, it’s still like eating bread. This was my (ultimate pizza) cheat.
And guess what? While it’s not a 1:1 pizza swap, it’s a lovely change of pace.
So what does it taste like?
Tender with a bit of bite
Loaded with tomato sauce (the best part)
Crunchy from the veg
Perfectly “cheesy” from the vegan parmesan
And not like you’re eating a loaf of bread.
Win-win! If you make this pie, you should probably take a picture and tag it #minimalistbaker on Instagram. If you do, it would make me so happy. If you don’t, it would make me so sad.
So, make me happy. OK? OK. Good talk. (Cheers!)
- Preheat oven to 400 degrees F.
- Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Sprinkle with garlic powder, basil and oregano, then bake for 5 minutes.
- In the meantime, prep veggies and prepare pizza sauce if you haven’t done so already.
- Once par-baked, pull mushrooms out of the oven and top with desired amount of pizza sauce, veggies and a sprinkle of vegan parmesan.
- Bake for 15-20 minutes, or until the veggies are mostly cooked.
- Serve with fresh basil, red pepper flake and extra vegan parmesan