Vegan Portobello Pizza 

It does still confuse me how the cost of vegan pizzas are so high, but fortunately this high price has encouraged me to make my own, the market will be what the market will be and I can only change that by taking back my power of choice and exercising that power.

I must confess the bases are shopped bought, but if you have time to do so home made pizza bases are the best option by far.

Ingredients:

  • 1 – 10inch pizza base
  • Organic Tomato Passata Sauce
  • Organic Garlic Purée (again you can squeeze your own and boom you’ve stepped up a gear),
  • Organic Sun Dried Tomatoe purée 
  • 1 – Portobello Mushroom
  • 1/4 of a Red Pepper
  • A few Black Russian Kale leaves
  • 1/2 a Red Onion
  • A generous portion of Vegan Cheese (I used the Soy free version)

Method:

Put the purée on the base first then add the Passata, evenly spread over the base. Next add the onions followed by the kale then the portobello mushroom and finish with the pepper and cheese. 

Note you can slice and dice to your liking and you can change the order, I also have a feeling olives, sun dried tomatoes and asparagus would have been awesome with a glug of garlic fused olive oil to cover, be as creative as you like and joyous in the knowledge that it costs less than half the shop or restaurant bought pizzas, plus it’s fresh and lovingly made by you.

To you all in great health.

Matt

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