Portobella Pizzas with our BRAND NEW PIZZA SAUCE
Ahhh.. pizza. A beloved Friday night splurge enjoyed throughout the world. But that takeout pizza is laden with cholesterol, fat, processed meats, and other garbage. And forget vegan pizza… Most vegan cheeses are just processed oil. So we try to make pizza at home, but all we can find in the grocery store are sauces laden with either sugar or salt or oil. Once you escape sugar, the sauce is salty. Try and find a salt-free product, and it has sugar. You can’t win!
Well now you CAN win with Well Your World Pizza Sauce! We featured this sauce in our video in a new way. We love using the whole wheat lavash for quick and tasty pizza, but we wanted to try using a portobella and making mini portobella pizzas! We had never tried it before, but we figured, what could go wrong?!
First of all, growing up eating a SAD diet, I HATED mushrooms. I couldn’t even look at them! There was no way I would ever be going near a pizza with mushrooms on it.. Gross! Once I started to eat plant-based, however, my taste buds changed and mushrooms swiftly became my favorite...fungus? I love the taste and flavor of mushrooms, and I love how they can easily take on new flavors too. Most of the time I saute them with just a touch of liquid smoke to give them an almost “bacon-y” flavor and I use that mushroom tapenade to garnish just about anything I’m eating, from salads, to nourish bowls, to a giant bowl of refried beans. But enough about my love affair of mushrooms..
When I saw a similar recipe on the internet, I knew we had to try this with Dillon’s new Pizza Sauce. It almost reminded me of that jingle.. “When pizza’s on a bagel you can eat pizza anytime!” Except, I’d have to rewrite it as, “When your pizza crust is a mushroom, you can eat mushroom in every bite!” It kind of works really well, doesn’t it!
As a newly minted gluten-free person, I also avoid whole wheat pizza crust these days. First of all, homemade pizza dough is delicious but it’s a labor of time and love. You have to wait for the dough to rise and really plan in advance when you want to eat your pizza. That is okay to do from time to time, but I am too impulsive to make those decisions. Once we found Trader Joe’s oil-free lavashs, I was ecstatic to know there was a ready-made crust I could use. That was, of course, before I went gluten-free. Dillon still enjoys making those as you’ll see in this video, but I was still in search of a gluten-free just-as-fast replacement. We’ve dabbled in polenta pizzas before, and I LOVE those, but again, making the crust is time consuming. I’ve also sliced up very large russet potatoes and used that as a pizza base with a fair amount of success, but that requires some forethought on having cooked potatoes at the ready. So trying portobellas was the next obvious experiment I had to try.
This recipe couldn’t get any simpler! All you have to do is de-stem the portobellas, scrape out the gills, and you’re left with this magical boat that can hold a fair amount of sauce and veggies. We packed them pretty full! First we started with just a sauce layer, and baked it for 5 minutes just to get some of the juices out of the portobellas. Honestly, you could probably even go 10 minutes on this step. Then we took them out of the oven, loaded them with your typical pizza toppings (minus the mushrooms, because that’s already included!) and baked them for 15 more minutes. To top it all off, we drizzled some Well Your World Cheese Sauce on top, because why the heck not. Oh my goodness were these wonderful! Now I can taste that delicious mushroom in every single bite! I would call this a major success. I think that these would make an amazing appetizer if you were entertaining, or a delicious main dish along with something starchy on the side. I give them a 10/10, but you’ll have to try them for yourself!
When your pizza crust is a mushroom, you can eat mushroom in every bite!
Preheat your oven to 400°F.
Remove the stem of the portobella mushroom with a knife, and use a spoon to scoop out the mushroom gills. You can even go a little deeper with the spoon if you want to have a larger area for Pizza Sauce and veggies.
Spread a thin layer of sauce inside each mushroom, and bake on a parchment-lined baking sheet for 5-10 minutes.
Remove the mushrooms from the oven, dress them with the veggies, and return to the oven to bake for another 15-20 minutes. Drizzle with Well Your World Cheese Sauce or sprinkle with Well Your World Nooch to serve!