Serves 1, but can easily be doubled, trippled, or quadrupled
Ok…I know the ingredient list looks a little long, but this is something really quick, especially if you make the cheese and tomato sauce ahead of time and just assemble the pizza when you are ready to eat…try it…it’s YUMMY! I usually make enough cheese and sauce for a few pizzas and save the extra for later.
1 Portobello Mushroom, Washed, gills and stem removed
Extra Virgin Olive Oil, enough to coat mushrooms
1 Lemon, juiced
1 green onion, Chopped
dash salt, pepper, other seasonings of choice
2 Large Tomatoes
5 Sundried Tomatoes
½ Red Bell Pepper
1 clove garlic
1 cup sunflower seeds
1 Handful Basil, or to taste
1 dash Apple Cider Vinegar
¼ Avocado, Mashed or Sliced
1 Handful Baby Spinach
¼ Red Bell Pepper, Sliced
few sliced dehydrated or sundried tomatoes
1 spoonful raw sauerkraut
I included amounts for this recipe, but every amount I put can be changed to your liking. Just experiment and have fun with it.
#Place mushroom in shallow dish and coat with olive oil and half the lemon juice, sprinkle with salt and pepper and green onions. Let sit in fridge at least an hour.
#Process tomatoes, sundried tomatoes, bell pepper, and garlic in food processor until all chunks are gone. I don’t use salt b/c tomatoes are naturally salty, but you can if you want.
Sunflower Seed Basil Cheese:
#Process seeds in food processor until finely ground.
#Add basil, apple cider vinegar, remaining lemon juice, and enough water to achieve consistency you want. Process until smooth and cheesy.
#Place mushroom on plate.
#Top with cheese then sauce then all the other goodies.
#Add more of whatever you have laying around that might be good.
Picture coming VERY soon.
Also, if you don’t have sundried tomatoes you can slice tomatoes and dehydrate them. Place on solid dehydrator sheet for a few hours until dry on upfacing side. Flip onto mesh sheet and dry to consistency you want. You can also marinate them in olive oil and seasonings of your choice before you dry them.