Mini raw vegan pizzas made on portobello mushroom caps
raw vegan marinara
tahini to drizzle on top
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
I remove the gills of the mushrooms because those have a strong flavor.