Ingredients
Directions
Make the cashew mozzarella cheese and refrigerate until ready to use. (Can be kept in the refrigerator up to 5 days.)
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix all of the sauce ingredients until well blended.
Add the mushrooms, tofu, pineapple, and onion. Stir until all of the ingredients are coated with the sauce.
Lay the ingredients on the parchment-lined baking sheet.
Bake for 20 minutes, tossing and moving around halfway through. This is also a great time to place your pizza stone or an inverted baking sheet in the oven for preheating before you add your pizza. For the inverted baking sheet, turn a rimmed baking sheet upside down on the lowest shelf of your oven just before it’s time to bake!
Prepare your pizza crust as directed by the instructions on the package or make your own pizza crust.
Once the tofu, mushroom, pineapple, and onion mixture is finished, remove it, and the pizza stone or inverted baking sheet from the oven and turn the temperature down to 350 degrees.
Place the crust on the pizza stone or inverted baking sheet. Add a layer of the tofu, mushroom, pineapple, and onion mixture.
With a spoon, add dollops of the cashew mozzarella cheese (it will spread about 1”).
Bake for 15 minutes or as instructed for the pizza crust.
Chef's Notes
Substitutions
Instead of organic tofu, use organic tempeh.
In place of cashew mozzarella cheese, use any cashew cheese or cream spread you have on hand.
Substitute your favorite mushroom or any mushrooms you have on hand for the portobello.
Instead of yellow onion, use red or white onion.
Pizza crust
The topping for this pizza is pretty hearty, though based on experience, just about any thickness crust should work. The cooking time, however, will likely vary.
Add spices and herbs
Once the pizza is done cooking, add cilantro, basil, red pepper flakes, and/or fresh rosemary.
Ingredients
Directions
Make the cashew mozzarella cheese and refrigerate until ready to use. (Can be kept in the refrigerator up to 5 days.)
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix all of the sauce ingredients until well blended.
Add the mushrooms, tofu, pineapple, and onion. Stir until all of the ingredients are coated with the sauce.
Lay the ingredients on the parchment-lined baking sheet.
Bake for 20 minutes, tossing and moving around halfway through. This is also a great time to place your pizza stone or an inverted baking sheet in the oven for preheating before you add your pizza. For the inverted baking sheet, turn a rimmed baking sheet upside down on the lowest shelf of your oven just before it’s time to bake!
Prepare your pizza crust as directed by the instructions on the package or make your own pizza crust.
Once the tofu, mushroom, pineapple, and onion mixture is finished, remove it, and the pizza stone or inverted baking sheet from the oven and turn the temperature down to 350 degrees.
Place the crust on the pizza stone or inverted baking sheet. Add a layer of the tofu, mushroom, pineapple, and onion mixture.
With a spoon, add dollops of the cashew mozzarella cheese (it will spread about 1”).
Bake for 15 minutes or as instructed for the pizza crust.
