BBQ Mushroom & Jalapeño Tortilla Pizza (Dairy Free, Healthy)

Dinner, Lunch, Snacks by Chanty
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BBQ MUSHROOM & JALAPENO TORTILLA PIZZA! Made with sprouted whole wheat tortillas, dairy-free cashew cheese and sweet and spicy mushroom “chorizo”. While theres no barbecue sauce on this pizza, the combination of tomato puree, sweet coconut aminos, chili powder and smoked paprika tastes like a homemade BBQ sauce. Thinly sliced shallot and sweet and spicy jalapeño compliment the sweet chili flavor perfectly.

The first step is to mince up some mushrooms for the mushroom “chorizo”. You can either use a food processor for this step or do it by hand. My favorite mushrooms to use in this are oyster mushooms because they have a mild flavor. I find shiitakes a bit overpowering in this recipe. Plain white button mushrooms would also work great. You only need around 4 oz to make 2-3 pizzas. To the minced mushrooms mix in coconut aminos, chili powder and smoked paprika. It has to be coconut aminos specifically because it adds additional sweetness. If you are using regular liquid aminos or soy sauce do half soy sauce and half maple syrup.

Next, spread some tomato puree onto each tortilla with some Italian seasoning sprinkled in. Spread out the mushroom chorizo evenly in a thin layer. Add thinly sliced shallot and sliced jalapeños. Bake for 10 minutes at 400 degrees, then drizzle on the homemade simple cashew cheese sauce. Put it back in the oven for another 5 minutes and enjoy your healthy tortilla pizza!

BBQ Mushroom & Jalapeño Tortilla Pizza

Healthy pizzas made with sprouted whole wheat tortillas, sweet and spicy minced mushroom "chorizo", shallots, jalapeños and cashew cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2 pizzas
Course: Dinner, Lunch
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 whole wheat tortillas I use the sprouted Ezekiel brand
  • 1/3 cup tomato puree divided
  • 2 tsp Italian seasoning divided
  • 4 oz oyster mushrooms- minced
  • 3 tbsp coconut aminos must be coconut for the added sweetness, not liquid aminos or soy sauce
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/4 cup hot and sweet jalapeño slices divided
  • 1 shallot thinly sliced
For the cashew pizza cheese
  • 1/3 cup raw cashews
  • 1/3 cup water
  • 1 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1/4 tsp salt – optional to your taste

Equipment

  • 1 sheet pan

Method
 

  1. Preheat oven to 400 degrees.
  2. Coat a baking sheet with a thin layer of cornmeal. Lay the tortillas on top. Spread a thin layer of tomato puree on top of each tortilla, then sprinkle on the Italian seasoning and mix it into the tomato puree.
  3. Mince up 4 oz of mushrooms (I use oyster for best taste) or use a food processor. Stir in the coconut aminos, chili powder and smoked paprika until its all incorporated. Spread out the mushroom mixture on top of the tortillas. Add the thinly sliced shallot and jalapeños.
  4. Blend up the ingredients for cashew cheese in a high powered blender til smooth. Set aside.
  5. Bake for 10 minutes at 400 degrees. After 10 minutes remove from the oven and lightly drizzle the cashew cheese over the pizzas. Return to the oven for 5 more minutes.

Notes

Notes-
For mushrooms I like to use a blend of lions mane plus oyster mushrooms. A small 4 oz box is plenty for 2 pizzas, you don’t need to overload the tortilla. 
If you don’t have coconut aminos use 1.5 tbsp soy sauce plus 1.5 tbsp sweetener like maple syrup or coconut sugar.
In place of tomato puree you can use jarred pizza sauce but I personally use plain tomato puree to control the sodium level. 
Sweet and spicy jarred jalapenos taste delicious on this pizza recipe, but if you are avoiding added sugar you can use regular ones, or slice up a fresh jalapeno for the healthiest option. 
 

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