Smashed Avo & Herby Mushroom Pizza (Vegan & Gluten-free!)

Smashed Avo & Herby Mushroom Pizza 1

Ever had avocado on toast? Of course, you have! It’s a classic, (not to mention delicious). The same applies when you mash up avo and throw it on a pizza, then top it with some herby mushrooms and tomatoes.  A simple, but tasty pizza recipe.

The Smashed Avo & Herby Mushroom Pizza combines the earthy flavors of mushrooms with vibrant bursts of tomato & avocado. Garnished with a little basil, avo lovers would say this pizza is pretty close to the definition of perfect.

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Smashed Avo & Herby Mushroom Pizza 2
Smashed Avo & Herby Mushroom Pizza
Smashed Avo & Herby Mushroom Pizza (Vegan & Gluten-free)
Smashed Avo & Herby Mushroom Pizza (Vegan & Gluten-free)
Smashed Avo & Herby Mushroom Pizza (Vegan & Gluten-free)

Should you recreate this Smashed Avo & Herby Mushroom Pizza, please leave a comment below and don't forget to tag us in your Instagram or Facebook with @truegreatvegan and #truegreatvegan because We love to see your pizza!

Recipe

Smashed Avo & Herby Mushroom Pizza

Prep Time

15 mins

Cook/Chill Time

45 mins

Total Time

60 mins

Smashed Avo & Herby Mushroom Pizza 1

Makes: 2 medium pizzas or one large pizza.

Ingredients:

Crust:
Smashed Avo & Basil Guacamole: 
  • 2 ripe avocados
  • 1 teaspoon of minced garlic
  • ½  teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of fresh lemon juice
  • One handful of fresh basil
Herby Mushrooms:
  • 300g of button mushrooms
  • 1 teaspoon of minced garlic
  • 1 teaspoon of italian herbs
  • 1 tablespoon of vegan margarine
  • Salt & pepper to taste
Other:
  • 6 cherry tomatoes

Method:

  1. Make the garlic & herb pizza crust as per the instructions in the recipe.
  2. While the crust is pre-cooking, make the guacamole by blending all guacamole ingredients in a food processor, or high powered blender until smooth. Scrape down sides as needed, set aside.
  3. To make the herby mushrooms, wash & slice the mushrooms & melt the margarine in a pan on medium heat.
  4. When the margarine is melted and hot, add all the mushroom ingredients to the pan and stir until everything is evenly coated. Fry until mushrooms are brown and slightly shrunken, but still firm (3 - 5 minutes). If the mushrooms begin to stick, add another teaspoon or so of margarine.
  5. Remove from heat and set aside.
  6. Dice the cherry tomatoes.
  7. Remove the pizza crust after 20 minutes and increase the heat to 210 degrees celsius.
  8. Coat the crust generously with the guacamole. Top with herby mushrooms & cherry tomatoes.
  9. Bake for an additional 20 - 23 minutes, remove from the oven when the crust is crispy and toppings are hot.
  10. Cool for 5 minutes, slice & serve.

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