Portabella Pizza Raw Foods
Elevate your raw food game with this delectable Portabella Pizza recipe! Featuring tender portabella mushroom caps as a savory, gluten-free base, these "pizzas" are topped with a creamy homemade cashew cheese, juicy cherry tomatoes, and the bold tang of sun-dried tomatoes. Fresh basil leaves add an aromatic burst, while a drizzle of olive oil ties everything together with richness. Completely raw and crafted without the need for cooking, this recipe is perfect for health-conscious eaters seeking satisfying, nutrient-packed meals. Ready in just 20 minutes, these plant-based beauties are ideal as a light lunch, appetizer, or snack. Indulge in the perfect balance of flavor, texture, and wholesome goodness with these vibrant raw portabella pizzas!
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Recipe Information
Ingredients
- 2 pieces Large portabella mushrooms
- 8 pieces Cherry tomatoes
- 4 pieces Fresh basil leaves
- 4 pieces Sun-dried tomatoes (reconstituted in water)
- 0.5 cups Raw cashews (soaked for 2 hours)
- 1 tablespoon Lemon juice
- 1 tablespoon Nutritional yeast
- 1 piece Garlic clove
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Olive oil
- 0.25 teaspoons Red pepper flakes (optional)
Instructions
1. Clean the portabella mushrooms by gently wiping the caps with a damp paper towel. Remove the stems and use a spoon to scrape out the gills for a clean surface.
2. Slice the cherry tomatoes in half and set them aside.
3. In a blender or food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic clove, sea salt, and black pepper. Blend until smooth and creamy, adding a small amount of water if needed to reach the desired consistency. This is your cashew cheese.
4. Spread approximately 1-2 tablespoons of the cashew cheese evenly over the bottom side of each portabella mushroom cap.
5. Thinly slice the reconstituted sun-dried tomatoes. Arrange them along with the sliced cherry tomatoes over the cashew cheese layer.
6. Drizzle a small amount of olive oil on each mushroom and sprinkle with optional red pepper flakes if you'd like some heat.
7. Top each mushroom with a couple of fresh basil leaves for added aroma and flavor.
8. Serve immediately as-is or let the pizzas rest at room temperature for 5-10 minutes to allow the flavors to meld together.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 17.7 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1790 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
