Portobello Pizza

Dough
In a mixing bowl, combine half the flour, garlic powder, yeast, salt and sugar and stir dry ingredients to combine. With a wooden spoon slowly stir in the warm water and 2 tbsp olive oil and continue to stir until the dough forms into a sticky ball.

Use hands to knead the dough together if it becomes too sticky, and add the rest of the flour one tablespoon at a time. If it becomes too dry, simply add more warm water a tablespoon at a time.

Transfer the dough to a working surface and dust with flour. Then knead the dough until smooth and shape into a ball when it becomes more solid.

Grease a bowl with two teaspoons of olive oil and place the dough in the bowl and cover. Let the dough rest in a warm place (roughly for an hour), it will rise and double in size Once dough has risen, cover with a plastic wrap or sealer bag and let sit for 15 more minutes.

Sauce
In the meantime, add all the sauce ingredient to a high speed food processor or blender, and blend the mixture until it comes to a smooth paste consistency. Set aside for later.

Preheat the oven to 400 degrees F. Line a baking tray with parchment paper. Roll out the dough into a large circle then carefully transfer it to the tray. Brush a bit of olive oil on the crust before baking for an extra crunch.

Bake the pizza base for 10 minutes, carefully remove the tray from the oven and evenly spread the cashew sauce over it but avoid the outer edges, leaving 3 cm border. Place the tray back into the oven for a further 10 minutes.

Mushroom topping
In a skillet of wide pan, heat two tablespoons of olive oil and saute onions, garlic and peppers for 5 minutes. Add the mushrooms, seasoning and the rest of the ingredients. Cook for 10 more minutes and remove from the heat.

Once the pizza base is baked and the edges are golden and crisp, remove and let it rest for 5 minutes. Then top with the cooked mushrooms. Enjoy immediately!