Raw & Organic: Handcrafted, Gently Dried.

Nuts over Pizza…then check out this recipe!

Nuts over Pizza...then check out this recipe!

Nutz over pizza

Preparation time:  40 minutes dehydration time for mushrooms but the actual time spent in
the kitchen is fifteen minutes because leftovers are being used

Yield:  2 servings


Crust:  4-6 Portobello mushrooms

Sauce:  Leftover raw marinara sauce

Toppings:  1 thinly sliced shitake mushroom for each Portobello mushroom
1/2 ripe Bell pepper, julienne sliced (thinly)
1/2 very thinly sliced onion or a few very thinly sliced shallots
2 tbs ground Living Nuts I Love Vegan Cheezy Almonds


Wash each Portobello and cut off the stem.  If you are fussy, using a small spoon, carefully scrape away the ‘gills’ from the underside of each mushroom. Dehydrate prepared Portobello’s, stemmed side up, until dry and slightly hard.

Remove Portobello mushrooms from dehydrator tray and place, stemmed side up, on a serving plate. Carefully spoon marinara sauce onto each mushroom. The curled edges of the mushrooms with be a ‘crust’ and contain the sauce from spilling over.
Slice and arrange the shitake mushrooms on top of the sauce in each mushroom.

Next do the same with the slivers of Bell pepper.

Scatter the onion slices over the rest

If your heart tells you that you also want olives or capers or pineapple bits, go for it. It is, after all, your pizza and you are free to rock your world in your very own kitchen. Alternatively, put condiment bowls on the table so each person you are feeding can personalize his or her own pizza.

Sprinkle the ground Living Nutz I Love Vegan Cheezy Almonds over the top of each mushroom; over everything else.

Serve.  Like all Living Nutz food creations, this pizza is just yummy.


Kathy Krivit, a talented new authoress and the creator of a great new series of books entitled: Raw Deal: A Journey Through Raw & Living Food. To find out more about her books email her at: geekling@yahoo.com

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