Vegan Mushroom & Cabbage Pizza

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vegan mushroom and cabbage pizza SFG diary

Dear Diary,

Me and cheese are in a long-term relationship… Brie, Mozzarella, ricotta; name the cheese, I’ll eat it.  But on my quest to eat more vegetables and natural proteins– I’ve also opted to try and eat less cheese.  This means, that while I can’t say no to any cheese put in front of me, I can choose to make more dishes cheese-less.  And that’s where this Vegan Pizza comes in… This pizza is topped with all kinds of savory vegetables (hence the long name ;)… and with a crispy crust and a sweet vegan cheese sauce, I’m sure you won’t be able to resist this dish either, so vegan mushroom & cabbage pizza anyone?

vegan mushroom and cabbage pizza

This Vegan Pizza is not very time consuming– the prep work of chopping the vegetables is almost all that is required.

HERE’S WHAT YOU NEED/HERE’S WHAT YOU DO

1: place a piece  of Ezekiel brand whole wheat (or flaxseed) tortilla under a broiler to crisp up

2: in a sauce pan saute in 2 tbsp of extra virgin olive oil and 1 tbsp of ghee butter: 3 garlic cloves, half a white onion, 3 containers of mushrooms (I used shiitake and button mushrooms)

3: Once softened, add in fresh purple cabbage, cannellini beans and about 10 sliced black olives (I forgot how good these are!)

Mix all together and generously season with salt and pepper

4: Finally, garnish with some fresh (uncooked) purple cabbage and basil

5:  Now smother your crisp tortilla in vegan tofutti ricotta (or regular ricotta if you prefer– you can find both at your local health food market), then pour on the vegetables, and enjoy!

vegan mushroom pizza

Doesn’t this look so delicious?  It is the most satisfying way for me to get all my vegetables in for the day!

SFG diary vegan pizza

You’re welcome SFG’s!  Will you try this at home?

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