Mushroom Pizza with Cashew Cheese

Mushroom Pizza with Cashew Cheese
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Pizza is one of the most popular meals to enjoy around the world. While it’s best to treat yourself to this cheesy delight only on certain occasions, there’s other ways to get your pizza fix without the bread and cheese weighing you down. You can still enjoy the pizza flavours while enjoying a healthy alternative by replacing white refined flour bases and the processed toppings with alternatives that are super healthy instead. We have some great Reboot pizza recipes such as our Gluten-Free Quinoa & Cauliflower Veggie Pizza, Purple Cauliflower Pizza, or our Quinoa and Teff Sweet Potato Pizza for you to enjoy! And now we are adding another one to the list! This is a great meal to include on your transition in or out phase for your Reboot.

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
Login to rate this recipe - Not a member? Join Today


  • 4 large flat (Portobello) mushrooms
  • 4 tbsp  tomato sauce or passata
  • 2 garlic cloves, crushed
  • 1 tsp oregano
  • 2 tbsp fresh basil, chopped finely
  • ½ red onion, chopped roughly
  • 1 red bell pepper (capsicum), chopped
  • 1 tomato, chopped
  • 1 handful of kalamata olives, chopped
  • sea salt & pepper, to taste
  • Optional: top with cashew cheese, vegan parmesan, almond cheese or tahini



  1. Preheat oven to 400F (200C) and line a baking tray with baking paper.
  2. Wash and remove the stems on the mushrooms, chop and set aside.
  3. Mix the tomato sauce or passata with the garlic, oregano and basil in a bowl and spread out 1 tablespoon of sauce on each mushroom.
  4. Place the remaining ingredients, including the chopped mushroom stems on each mushroom, except the cheese of your choice and drizzle with olive oil.
  5. Bake in the oven for 20 minutes, then add the cheese of your choice and place in the oven for another 5 minutes or serve immediately.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 2 - 4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from