These vegan pizzas are gluten-free, low in calories, and super easy to whip up for a weeknight dinner.
4 Portobello mushrooms
2 Tbsp. of olive oil
2 cloves of garlic, minced
½ cup of tomato sauce
½ cup of diced tomatoes
½ package of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
½ white onion, diced
½ cup of medium-hot peppers
1 cup of vegan pepperoni, sliced into smaller pieces (we used Yves Veggie Cuisine, but any will work)
Salt and pepper, to taste
Glaze the Portobello mushrooms with 1 Tbsp. of olive oil. Broil in the oven for 3-5 minutes.
In a pan, sauté the garlic, tomatoes, onions, medium-hot peppers and vegan pepperoni with the rest of the olive oil.
Spread the tomato sauce and the Fauxmagerie Zengarry Smokey Jalapeño cashew cheese inside the mushroom heads.
Fill the mushrooms with the pizza mixture. Season with salt and pepper and bake at 400 degrees for 6-8 minutes.