Vegan Barbeque Mushroom Keto Pizza Bowl
How to Make It
Step
Recipe Steps steps 6 1 h 35 min
Step 1
Place the cashews in a bowl and cover with hot water. Cover and let them soak for 1-4 hours. Transfer the cashews to a blender’s pitcher.
Step 2
Add the nutritional yeast, water, olive oil, turmeric, paprika, salt, garlic powder, onion powder, black pepper, and mustard to the cashews. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more water.
Step 3
Preheat your oven to 200 C / 400 F. In a small bowl, whisk together the tomato sauce and barbeque sauce. Thinly slice the mushrooms, peppers, and onion and set them aside.
Step 4
To the bottom of each bowl, add 1 tbsp of the barbeque tomato sauce. Spread it with the back of a spoon. Divide the sliced mushrooms, onions, and peppers amongst the 2 bowls and drizzle the remaining tomato sauce on top.
Step 5
Add the cheese sauce on top of the vegetables. Gently spread it across the vegetables with the back of a spoon. Transfer the bowls to the oven.
Step 6
Bake for 10-15 minutes or until the cashew cheese is slightly golden. Take the bowls out of the oven and let them cool for a couple of minutes before serving.
Ingredients
- Cashews, raw – 20 g
- Nutritional Yeast – 1 tbsp
- Boiling water – 2 tbsp
- Olive oil – 1 tbsp
- Dijon mustard – 0.25 tsp
- Paprika – 0.25 tsp
- Salt – 0.25 tsp
- Turmeric, ground – 0.13 tsp
- Black pepper – 0.13 tsp
- Garlic powder – 0.13 tsp
- Onion powder – 0.13 tsp
- Margherita Premium Pizza Sauce – 2 tbsp
- BBQ Sauce – Sugar Free, Original – 1 tbsp
- Mushrooms, raw – 5 medium
- Red onion – 0.13 small
- Jalapeno peppers – 0.25 regular – approx 2″ long