No Crust Vegan Portobello Mushroom Pizza with a Homemade Sauce

vegan cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for cooking.

portobello mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and still provide a good texture.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Canned tomatoes can be a budget-friendly alternative.

Blend together 35 ounce can of peeled tomatoes and 1 tablespoon of tomato paste to make the sauce.

Add 1/2 cup of onion, 1 teaspoon of garlic powder, 1 1/2 teaspoons of oregano, 1 1/2 teaspoons of basil, 1/2 teaspoon of salt, and 1 teaspoon of cayenne pepper to the blender.

Blend until smooth, ensuring all dried herbs are thoroughly mixed.

Cut the stems off the portobello mushrooms and wipe them with a moist paper towel to clean.

Brush both sides of the mushrooms lightly with olive oil.

Sprinkle salt and black pepper on both sides of the mushrooms, and add garlic powder on the top side.

Place the mushrooms in the oven to bake for 5 minutes.

Remove the mushrooms and add the prepared tomato sauce, chopped spinach, and basil on top.

Sprinkle vegan cheese and parmesan cheese over the toppings.

Return the mushrooms to the oven and bake for 15 to 20 minutes until browned and cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens