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prep time
1 h 20 min
cook time
15 min
ready time
1 h 35 min
Vegan Barbeque Mushroom Keto Pizza Bowl
Sweet, smokey, and unbelievably delicious are only a few reasons to LOVE this vegan barbeque pizza bowl. It is loaded with low-carb veggies and topped with mind-blowing homemade cashew cheese. This Keto pizza recipe is also dairy-free, gluten-free, and 100% plant-based. You can indulge in this guilt-free version whenever the pizza cravings kick in.
Can you prepare this Keto pizza bowl ahead of time?
Of course, you can! Prepare the bowls by layering the sauce, vegetables, and vegan cheese. Cover them in plastic wrap and refrigerate them. These Keto pizza meals will last in your fridge for up to 4 days. You can also store them in the freezer before baking them, where they will last for 3 months.
How to make vegan cashew cheese from scratch
Making vegan cheese is much easier than you think. Start by soaking the cashews in hot water for a few hours. Then, blend with boiling water, olive oil, nutritional yeast, and low-carb seasonings. This cashew cheese is rich, creamy, and flavorful. You can make a large batch and use it for other recipes as well.
How can you increase the protein content in this recipe?
The majority of the protein in these Keto pizza bowls comes from cashews and mushrooms. If you want to up your protein intake, you can add cooked tofu or meatless protein crumbles.
How many servings does this recipe make?
This recipe yields 2 pizza bowls. However, you can easily double or triple it to feed more people. These bowls are also great for meal prepping, so make sure to make extra and store them in the fridge for the next couple of days. You can also bake in a large skillet or casserole to cut back on time and dishes.
What kind of bowl is best for this recipe?
You can use any bowl as long as it is oven-proof. You can use ceramic ramekins or a mini cast iron pan.
Net Carbs
5.4 g
Fiber
1.9 g
Total Carbs
7.7 g
Protein
4.9 g
Fats
11.5 g
149 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cashews, raw
20 g
Nutritional Yeast
1 tbsp
Boiling water
2 tbsp
Olive oil
1 tbsp
Dijon mustard
0.25 tsp
Paprika
0.25 tsp
Salt
0.25 tsp
Turmeric, ground
0.13 tsp
Black pepper
0.13 tsp
Garlic powder
0.13 tsp
Onion powder
0.13 tsp
Margherita Premium Pizza Sauce
2 tbsp
BBQ Sauce - Sugar Free, Original
1 tbsp
Mushrooms, raw
5 medium
Red onion
0.13 small
Jalapeno peppers
0.25 regular - approx 2" long
Recipe Steps
steps 6
1 h 35 min
Step 1
Place the cashews in a bowl and cover with hot water. Cover and let them soak for 1-4 hours. Transfer the cashews to a blender’s pitcher.Step 2
Add the nutritional yeast, water, olive oil, turmeric, paprika, salt, garlic powder, onion powder, black pepper, and mustard to the cashews. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more water.Step 3
Preheat your oven to 200 C / 400 F. In a small bowl, whisk together the tomato sauce and barbeque sauce. Thinly slice the mushrooms, peppers, and onion and set them aside.Step 4
To the bottom of each bowl, add 1 tbsp of the barbeque tomato sauce. Spread it with the back of a spoon. Divide the sliced mushrooms, onions, and peppers amongst the 2 bowls and drizzle the remaining tomato sauce on top.Step 5
Add the cheese sauce on top of the vegetables. Gently spread it across the vegetables with the back of a spoon. Transfer the bowls to the oven.Step 6
Bake for 10-15 minutes or until the cashew cheese is slightly golden. Take the bowls out of the oven and let them cool for a couple of minutes before serving.
Comments
BlithesomeCauliflower533761 a year ago
Lovely! Its really nice xx you can just buy vegan cheese and sprinkle on top instead of the sauce as its easier and should still be keto friendly depending on what brand you use 😊 The potion is tiny also so yeah maybe save some net cards of this and have a double serving