Bubbly cashew mozzarella cheese is generously dolloped on top of umami-flavored sautéed mushrooms for a hearty and delectably indulgent pizza that is perfect for any gathering or solo weeknight meal. This recipe is also great for some creative experimentation, so feel free to swap out the toppings for some of your favorite veggie and cheese combos!
Make the Cashew Mozzarella and set aside.
Preheat the oven to 425 degrees F.
Make the mushrooms: Heat a large skillet over medium-high heat. Add the mushrooms and continuously stir. They’ll feel like they’ll want to stick to the bottom of the pan but as long as the pan is hot enough and you’re continuously stirring, they shouldn’t stick much, if at all. After 1–2 minutes they will start to release their water. Continue cooking and stirring often for 8–10 minutes or until all of the water that was released from the mushrooms has evaporated.
Once the water has evaporated, stir the garlic and tamari into the mushrooms and cook for another 2 minutes or until the tamari has been absorbed into the mushrooms.
Assemble your pizza: Place the tortillas (or flatbread) on a baking sheet or pizza stone, if you own one.
Spread the mushroom and garlic evenly over the flatbreads, leaving a 1-inch space around the edges of the tortilla. Add 5–6 tablespoon-sized dollops of cashew cheese around the pizza (depending on how much cheesiness you want).
Bake for 10 minutes or until the edges are golden crispy.
Remove from the oven and divide the arugula between the two pizzas. Sprinkle it with walnut parmesan to taste.
Sprinkle crushed red pepper flakes over the top, if desired.