Makes 2 Servings
Macros: 512 Cal, Fat 22g, Carbs 66g, Fibre 7g, Protein 14g
2 pieces Naan
2 tsps Extra Virgin Olive Oil
170 grams Portobello Mushroom Caps
1/2 Red Bell Pepper (medium, diced)
2 tbsps Tomato Sauce
113 grams Vegan Cheese Shreds (divided)
4 cups Mixed Greens
1/2 Lemon (juiced)
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Once preheated, put the naan on the baking sheet and bake for five minutes.
Meanwhile, heat the oil in a pan over medium-high heat. Cook the mushrooms and bell peppers until soft, about five minutes.
Spread the tomato sauce evenly over the naan. Top with half the cheese shreds, the cooked mushrooms and bell peppers, and then the remaining cheese shreds.
Return to the oven and bake for six to eight more minutes, or until the cheese is melted and the crust is crispy. Cut into slices and serve alongside the greens. Squeeze lemon juice over top and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Gluten-Free: Use a cauliflower crust or brown rice tortilla instead of naan, and adjust the baking time accordingly.
Naan: One piece of naan is 3.2 oz or 90 grams.