Gluten-Free Vegan Pizza with Mushrooms & Onions
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free vegan pizza built on an almond and tapioca flour crust with homemade cashew mozzarella, marinara, mushrooms, and onions. It comes together in about 50 minutes and proves vegan pizza can be genuinely delicious.
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.