Who doesn't love pizza? It's the perfect mix of comfort and fun, and now you can enjoy it guilt-free! This gluten-free, low-calorie version is 100% plant-based, healthier, and just as delicious as the classic you love.

Ingredients:
4 portobello mushrooms
2 tbsp of olive oil
2 cloves of garlic, minced
½ cup of tomato sauce
½ cup of diced tomatoes
½ package of Zengarry Smoked Cheddar Style cashew cheese
½ white onion, diced
½ cup of medium-hot peppers
1 cup of vegan pepperoni, sliced into smaller pieces (we used Yves Veggie Cuisine, but any will work)
Salt and pepper, to taste

Preparation:

1. Glaze the portobello mushrooms with 1 tbsp of olive oil. Broil in the oven for 3-5 minutes. 
2. In a pan, sauté the garlic, tomatoes, onions, medium-hot peppers and vegan pepperoni with the rest of the olive oil.
3. Spread the tomato sauce and the Zengarry Smoked Cheddar Style cashew cheese inside the mushroom heads. 
4. Fill the mushrooms with the pizza mixture. Season with salt and pepper and bake at 400 degrees for 6-8 minutes. Enjoy!