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Cheesy Vegan Pizza with Mushrooms, Sun-dried Tomatoes & Basil.

  • 118 ml
    almond milk, unsweetened
  • 4
    flatbreads or naan
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • ¼ cup
    nutritional yeast flakes
  • 16
    sun-dried tomatoes, oil-packed
  • 1 (213 ml) can
    tomato sauce
  • 0.23 kg
    white mushrooms
  •  
    arrowroot starch/powder
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    Italian seasoning
  •  
    onion powder
  •  
    salt
  • 1
    Preheat oven to 230°C (450°F).
  • 2
    Peel and mince garlic; transfer to a small bowl.
    2 cloves garlic
  • 3
    Add tomato sauce and spices to the bowl with the garlic; whisk to combine and set aside.
    1 (213 ml) can tomato sauce
    ½ tsp Italian seasoning
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 4
    Divide flatbreads between 2 baking sheet pans. Place in the oven (it doesn't have to be fully heated) and bake, flipping halfway through, until slightly crispy, 10-12 minutes. Remove from the oven.
    4 flatbreads or naan
  • 5
    Meanwhile, wash, dry, and slice the mushrooms.
    0.23 kg white mushrooms
  • 6
    Thinly slice sun-dried tomatoes.
    16 sun-dried tomatoes, oil-packed
  • 7
    In a small saucepan, combine almond milk, oil, nutritional yeast, arrowroot starch, Dijon, onion powder, and garlic powder; whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the sauce becomes thick and stretchy, 2-4 minutes. Remove from the heat.
    118 ml (½ cup) almond milk, unsweetened
    4 tsp extra virgin olive oil
    ¼ cup nutritional yeast flakes
    2 tsp arrowroot starch/powder
    2 tsp Dijon mustard
    ⅛ tsp onion powder
    ⅛ tsp garlic powder
  • 8
    Spread tomato sauce over each flatbread. Spoon the cheesy sauce over the tomato sauce, then top with mushrooms, sun-dried tomatoes, and Italian seasoning.
    ½ tsp Italian seasoning
  • 9
    Place prepared flatbreads back in the oven and bake, rotating the sheet pans halfway through, until mushrooms have softened, 6-8 minutes. Remove from the oven.
  • 10
    Meanwhile, wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
    1 small pkg fresh basil
  • 11
    To serve, slice flatbread pizzas into wedges and divide between plates. Garnish with basil and enjoy!