Cutie Portobello Mushroom Pizzas

Makes 2 servings

4 portabello mushrooms, caps removed

Toppings of your choice. I suggest any of the following fun combos:

spinach + cooked sweet potato + caramelized onions

red sauce + spinach + gouda/parmesan/goat or mozzarella cheese

pesto + pulled chicken +  roasted red peppers

spicy cashew cream + broccoli + roasted red peppers (as demo’d above)

For the spicy cashew cream I made in the video above: blend 1 cup cashews with 1/2 jar of roasted red peppers and a dash (or two) of hot sauce with just enough water or olive oil to blend.  Add sea salt and pepper to taste. Use on almost anything!

For the pizzas:

Preheat oven to 400 and line a baking sheet with parchment paper. Remove stems of the mushrooms and rub each with olive oil. Roast for 15-20 minutes.

Cook any other toppings you’d like on the stovetop while you wait. Remove mushrooms from the oven and top with your choice of toppings.

Place back in the oven for 3-4 minutes until the cheese or sauce melts. Serve hot. Optional to garnish with arugula on top to sneak some extra veggies in!

A (naturally) gluten-free pizza that counts as eating your veggies? I mean, really. No other words are needed today.