Gluten-Free Vegan Pizza with Mushrooms & Onions
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free vegan pizza with an almond flour crust topped with homemade cashew mozzarella, mushrooms, onions, and marinara. Crispy and chewy with savory, umami flavors. A satisfying plant-based pizza night option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1⅓ cups (128g) blanched almond flour
- ¾ cup (85g) tapioca flour (plus extra for rolling out)
- ¼ teaspoon baking powder
- 1¼ teaspoons sea salt
- ¼-⅓ cup room temperature water
- 2 tablespoons olive oil or avocado oil (plus extra to brush on top)
- ⅔ cup raw cashews
- 2 tablespoons fresh lemon juice
- 1 clove fresh garlic
- 3 tablespoons nutritional yeast
- 1 tablespoon agar powder
- 2 tablespoons tapioca starch
- 1½ teaspoons sea salt (or to taste)
- ⅓ cup (67g) refined coconut oil
- 1⅔ cups water
- ½ cup marinara sauce (see Notes)
- 1 onion (sliced)
- 8 oz. mushrooms of choice (I used Chestnut mushrooms)
- Salt (pepper & herbs, to taste)
- Fresh basil
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 821mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1279mg
- Calcium
- 242mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 821MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.