Pizza. I could eat it e’eryday. But, then I would probably turn into a big pizza, which is not what I want out of life.

Thankfully, there’s a solution. I can reserve My Favorite Vegan Pizza for weekends, The Best Ever Gluten-Free Pizza for Tuesdays, and this lovely mushroom pizza pie for Thursdays.

You see? It’s not every day. It’s like every other day. That’s different, and therefore, totally acceptable. #itsscience #rhondadontask

I really did want to make portobello pizzas because I have a thing for mushrooms and wanted to make pizza night a bit more wholesome and plant-based.

Even though pizza with traditional crust is fine, especially when laden with lycopene-rich tomato sauce and loads of veggies and nutritional yeast, it’s still like eating bread. This was my (ultimate pizza) cheat.

And guess what? While it’s not a 1:1 pizza swap, it’s a lovely change of pace.

So what does it taste like?

Savory

Tender with a bit of bite

Pizza-esque

Loaded with tomato sauce (the best part)

Crunchy from the veg

Perfectly “cheesy” from the vegan parmesan

Fresh

Wholesome

Satisfying

& Not like you’re eating a loaf of bread.

Win-win! If you make this pie, you should probably take a picture and tag it #minimalistbaker on Instagram. If you do, it would make me so happy. If you don’t, it would make me so sad.

So, make me happy. OK? OK. Good talk. (Cheers!)