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Portobella & Red Pepper Naan Pizza


  • 1 piece Naan
  • 1 tsp Extra Virgin Olive Oil
  • 3 oz Portobello Mushroom Caps (chopped)
  • 1/4 Red Bell Pepper (medium, diced)
  • 1 tbs Tomato Sauce
  • 2 oz Vegan Cheese Shreds (divided)


  1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Once preheated, put the naan on the baking sheet and bake for five minutes.
  2. Meanwhile, heat the oil in a pan over medium-high heat. Cook the mushrooms and bell peppers until soft, about five minutes.
  3. Spread the tomato sauce evenly over the naan. Top with half the cheese shreds, the cooked mushrooms and bell peppers, and then the remaining cheese shreds.
  4. Return to the oven and bake for six to eight more minutes, or until the cheese is melted and the crust is crispy. Cut into slices and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to three days.
  • Gluten-Free: Use a cauliflower crust or brown rice tortilla instead of naan and adjust the baking time accordingly.

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