Raw Vegan Italian Mushroom Pizza

This raw vegan Italian mushroom pizza is a delicious and healthy version of the traditional pizza. It’s a mushroom pizza filled with mushroom meat and vegan marinara. Enjoy this yummy recipe with your friends at a weekend dinner.

Ingredients:

• 2-3 large portobello mushrooms or 10-15 mini portobello mushrooms
• 1 tbsp coconut aminos (use date sauce or apple cider vinegar as replacement)
• Pinch of Himalayan pink salt
• 1/2 zucchini (unpeeled, thinly round slices)
• Dried oregano (for garnishing)
• 1 green onion (chopped for garnishing)

For the Marinara:

• 15 sundried tomatoes
• 5 dates
• 1 garlic clove
• 1 cup cherry tomatoes
• 1 tsp apple cider vinegar
• Fresh oregano
• Basil
• Smoke paprika, salt and any seasonings to taste

For the Cheesy Sauce:

• 1/4 cup soaked cashew nuts
• 3-4 dates
• 1 garlic clove
• 1 tsp apple cider vinegar
• Cayenne powder and salt to taste

Instructions:

Prepare portobello mushrooms.
Scoop out the meat of the mushrooms.
Be careful not to scoop or scrape it all the way through.
Set aside the mushroom caps.
Chop the scooped out insides into fine pieces and place in a bowl.
Add 1 tbsp coconut aminos and a pinch of Himalayan pink salt to taste.
Mix until well coated, then marinate.
Set aside.

Pour some coconut aminos into a deep plate.
Soak the outside parts of the mushroom caps.
Make sure they are well coated with the coconut aminos.
Set aside.

For the Marinara:

Prepare the blender.
Put all the ingredients for the marinara inside the blender.
Blend on high speed until the texture is like a tomato paste.
Transfer to a bowl.
Set aside.

For the Cheesy Sauce:

Prepare the blender.
Put all the ingredients for the cheesy sauce in the blender.
Blend on high speed until smooth.
Transfer to a bowl.
Set aside.

Assembly:

Prepare the mushroom caps.
Fill the caps with some amount of marinara.
Spread the marinara inside the mushroom caps.
Place round thin slices of zucchini.
Fill with some amount of marinated chopped mushroom meat.
Top it off with the cheesy sauce.
Garnish with dried oregano and chopped green onion.
Place inside the dehydrator for 30-45 minutes.
You can make it an hour to blend all the flavors.
Once done, serve immediately and enjoy!

Images – https://www.youtube.com/watch?v=FPxLk4PKj8g