Yummy mini mushroom pizzas…need I say more? These raw vegan portobello pizzas are so fun to make, healthy & delicious with no fancy ingredients. This recipe is also grain-free & gluten-free with no added salt, oil, or sugar. 🙂
This past weekend was the first farmer’s marketing of the season in my town and it was so much fun to see my favorite local vendors and farmers. We are very lucky to have a mushroom farmer and I was inspired by the fresh portobello mushrooms we picked up from him, so I came home and made these right away!
You’ll want to make a batch of my Raw Vegan Marinara Sauce to go on top! You can make it right before, like I did, or even the night before and let it sit in the fridge overnight to thicken. It will thicken plenty by dehyrating onto the mushrooms and help to soften & flavor them. YUM.
- 5 portobello mushrooms
- 1 recipe raw vegan marinara
- tahini to drizzle on top
- pizza seasoning
- fresh basil
- toppings of your choice!
- Wipe the mushroom caps clean with a damn cloth
- Gently remove the stems and the gills
- Sprinkle caps with pizza seasoning
- Fill the cleaned caps with raw vegan marinara
- Dehydrate 6 hours at 113F
- Add your toppings and drizzle with tahini
If you make these portobello pizzas, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see them!
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