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?
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:Print
- Yield: 4
- Category: Main Dish
- 4 portobello mushrooms with stems removed
- Tempeh Pizza Sauce (see below)
- 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.
Here’s the sauce recipe:Print
Tempeh Pizza Sauce
- Yield: 4
- Category: Sauces
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 2 cups unsalted tomato sauce
- 1/4 cup nutritional yeast
- 10-15 fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 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! 🙂
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