1 package of Bob's Red Mill Pizza Crust
2 Portobello mushrooms, sliced
2 cups of cremini mushrooms, diced
1 shallot, diced
1 tbsp avocado oil
1 cup of balsamic
nutritional yeast for sprinkling and/or goat cheese
Prepare the pizza crust (I recommend dividing it into two smaller flatbreads)
In the meantime, add mushrooms and shallots with oil to a frying pan and cook covered over medium heat for 5 minuted to help soften.
Add the cashew garlic cream sauce and top with shallots and mushrooms after the crust has been cooking for 5-7 minutes
While the pizza is finishing in the oven add the balsamic to a saucepan over medium-high heat until it boils then let simmer.
Remove the flatbread from the oven and drizzle with balsamic and nutritional yeast. Goat cheese is optional
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