Italian Portabello Pizza

Sheleana Aiyana

Wanna know how to be a vegan and still have pizza nights? These portabello pizzas are a lot of fun and super easy to make. You can have them vegan style and top them with vegan cheese or eat them raw without it! Even if you’re not a mushroom fan, the other flavours take the wheel, so you won’t really taste them. I love this recipe, because the portobello crust is thick and chewy, giving the same sensation as a doughy pizza crust without the crash and bloating afterwards.

Ingredients:

(serves 2-4 depending on how many pizzas each person wants)

4 Portabello Mushrooms
1/2 cup yellow onion
1/3 cup kalamata olives
1 cup fresh spinach
Raw Pizza sauce or Eden Organic Jarred Pizza Sauce

Instructions: Gently scoop out the inside of the portabello mushrooms and set aside. Spoon the pizza sauce into the mushrooms, and top with fresh diced onion, spinach and olives. If you’d like to pop them in the oven for about 5 minutes on low heat, you can top with daiya cheese and let it melt, or eat them raw without the cheese. You can also pop them in the dehydrator for about 20-30 minutes to warm them up.

Learn more recipes and tips like this in our 3 months course How to Go Raw, Not Crazy! We’re taking a few more student testers, if you’d like more details on how you can get a discount on registration you can email us with the subject line “how to go raw”.

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Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.