Thankfully, there’s a solution. I can reserve My Favorite Vegan Pizza for weekends, The Best Ever Gluten-Free Pizza for Tuesdays, and this lovely mushroom pizza pie for Thursdays. You see? It’s not every day. It’s like every other day. That’s different, and therefore, totally acceptable. #itsscience #rhondadontask I really did want to make portobello pizzas because I have a thing for mushrooms and wanted to make pizza night a bit more wholesome and plant-based. Even though pizza with traditional crust is fine, especially when laden with lycopene-rich tomato sauce and loads of veggies and nutritional yeast, it’s still like eating bread. This was my (ultimate pizza) cheat. And guess what? While it’s not a 1:1 pizza swap, it’s a lovely change of pace. So what does it taste like? SavoryTender with a bit of bitePizza-esqueLoaded with tomato sauce (the best part)Crunchy from the vegPerfectly “cheesy” from the vegan parmesanFreshWholesomeSatisfying& Not like you’re eating a loaf of bread. Win-win! If you make this pie, you should probably take a picture and tag it #minimalistbaker on Instagram. If you do, it would make me so happy. If you don’t, it would make me so sad. So, make me happy. OK? OK. Good talk. (Cheers!)
