Kill that Craving… Pizza. Portabello Pizzas

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Oh wow. These are fantastico!


Pizza is one of my favorite cheat foods.

I try not to keep myself from eating things that i love but I found a recipe and decided to make a few adjustments and create a super healthy  version of my favorite food.

Not only is there zero dough (wheat, yeast, flour…etc) there is NO DAIRY. I know how amazing and delicious dairy is. Dont get me wrong, I love my greek yogurt, but dairy just doesn’t make me feel great.  So, I cut it out. This recipe is fantastic and SO easy.

And side note, that is not my photo. Cant get my own photos up here tonight but this one is ALRIGHT compared to mine 😉 this is from the original recipe.

Enjoy!

Portabello Pizzas

Prep time: 10 minutes Cook time: 10-12 minutes.
Ingredients:
• 8 Portabella mushrooms
• 2 cups pizza sauce
• Vegan Cashew Basil Cheese Sauce (see recipe below)
• 1/3 cup of each: red, green, orange pepper, diced
• 1/3 cup sweet onion, diced
• 2-3 large basil leaves, finely diced
• 1 tsp red pepper flakes
Directions: Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy! Serves 3-4.
Vegan Cashew Basil Cheese Sauce
Ingredients:
• 1 cup raw cashews
• 1/3-1/2 tsp Himalayan sea salt, to taste
• 1 tbsp extra virgin olive oil
• 1 fresh basil leaf
• 1 small clove garlic
• 1.5 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
Directions: Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, extra virgin olive oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

 

Lauren

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