I grew up eating those stereotypical American pizzas that are essentially bread and cheese. I can’t remember one slumber party from my younger days that didn’t involve a pizza delivery and then eating the leftovers cold out of the box the next morning, right?
Even when the gourmet trend later developed with thinner crusts and varied toppings, I was definitely a Domino’s pizza kind of girl <shudders>. One of my strongest memories of being a poor college student was when I was working as a telemarketer and my co-workers and I would eat the cheapie personal pizzas from Little Caesar’s (with a side of bread sticks, no less) on our dinner break. Ugh.
On a more positive note, you may have seen my preview for these Portobello Pizzas yesterday in my “What I Ate Wednesday” post and today I want to share the recipe. What I love about swapping portobello mushrooms for the crust is that they are still really thick and hearty. Also, as long as you can a fairly traditional tomato sauce, I believe the flavor profile is similar to that of a “real” pizza.
You have the choice of topping your pizza with vegan mozzarella shreds like I did for Alan, or just using nutritional yeast on top like I did for mine. You could even make a great faux parmesan by putting almonds, nutritional yeast, and garlic powder in the food processor, but that was too much work for me. Also, I should note that I put crumbled tempeh in the sauce to give the pizza even more heartiness and staying power. The result took me back to my old pizza days, but in so much of a healthier, compassionate (i.e. non-dairy, meat-free) way:
- 4 portobello mushrooms with stems removed
- Tempeh Pizza Sauce
- Vegan mozzarella shreds and/or nutritional yeast, for topping
- Preheat oven to 375 degrees F.
- Place a piece of parchment paper on a baking sheet with the mushrooms (the mushrooms should be stem side up).
- Bring the Tempeh Pizza Sauce to a simmer on the stove top and spoon evenly over the four mushrooms.
- Top with vegan mozzarella shreds, if desired.
- Bake for 25-30 minutes or until the mushrooms start to shrink.
- Sprinkle the top with nutritional yeast and serve hot.
- ½ red onion, chopped
- 3 garlic cloves, minced
- 2 cups unsalted tomato sauce
- ¼ cup nutritional yeast
- 10-15 fresh basil leaves, chopped
- 1 teaspoon dried oregano
- ½ cup crumbled tempeh
- Place a non-stick pan over medium heat. Add the onion and stir frequently until softened. Add a tablespoon of water if necessary to prevent burning. Add the garlic cloves and cook for about 30 seconds. Add the tomato sauce and bring the mixture to a boil. Reduce the heat and stir in the nutritional yeast, basil, oregano, and tempeh.
These pizzas are great served right out of the oven, or you can re-heat them in the microwave and serve them with a green salad like I did for lunch the next day:
I’m not sure how these would taste cold the next morning after a slumber party or
hangover long night, but hey, nobody’s stopping you!
This is my 4th post for Vegan Mofo, yay me! Have you discovered any new blogs that you can’t live without? Please tell me in the comments section. I tried going through the list last night, but it was so overwhelming that I got blog-fog.
One more day for my Vegan Delish giveaway, I’ll be selecting 10 lucky winners tomorrow. Use the Rafflecopter link to enter, you just need to be a U.S. resident:
See you tomorrow for Healthy Vegan Friday!