Gluten free and totally delicious spin on traditional pizza, this portobello pizza is a real crowd-pleaser!
My sister-in-law was recently diagnosed with Celiac, and so she has been adjusting to a gluten-free diet. We were talking the other day, and she said the hardest thing for her is giving up pizza. There is just something about pizza on a Friday night that is hard to give up. I personally love this BBQ Chicken Pizza on Friday nights.
I took this as a challenge to come up with a great gluten free pizza she could enjoy on Friday night movie nights. I suggested she try a cauliflower crust. I love cauliflower crusts, but they do take some work to make. And so I kept searching for something that would be almost as easy as calling for delivery! And I found it.
These portabello pizzas are amazing. The Portabello give it a nice, hearty, meaty “crust” and there is very little work to it. I don’t even miss the grain crust!
Portabello Pizza
Ingredients
- 4 portabello mushrooms
- 1/2 cup fresh basil
- 1/2 cup fresh spinach
- 1/2 cup pizza or spaghetti sauce of choice
- 2 cups mozarella cheese
- 1 tbs organo parsley, and thyme mix (Italian mix)
- Salt and pepper
- 1 cup grape tomatoes
Instructions
- Preheat oven to 350
- Take the stems out of the center of the portabello mushrooms and clean
- Put a tablespoon or so of pizza sauce into center of portabello and spread around
- Chop of basil and spinach, and mix together
- Spread greens over top of portabello
- Cut up half the grape tomatoes, and layer over basil and spinach
- Sprinkle with cheese and seasonings
- Add other tomatoes and a bit more cheese
- Bake on cookie sheet or in cast iron pan for 15-18 minutes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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I loved using the fresh basil I grew in my garden, but you could use ham and pineapple, pepperoni, anchovies, olives, or whatever you traditionally love on pizza!
And because I was searching for my sister-in-law, I had to go over and make her some. I prepared them in her kitchen in about 20 minutes time they were on the table. Her and her husband loved them as much as I did, and couldn’t say enough good about them. A win!
I love that they are pre-portioned as the mushrooms come in a set size!
While I will still continue to try and develop a great gluten-free traditional crust for my sister-in-law and those who need/want gluten free I think you will find this to be an amazing option, and a real palate pleaser, whether you need gluten free or not!
And if you love Portobellos, check out my Steak Stuffed Portobellos or Lasagna Stuffed Portobello! They are both to die for!
Enjoy!
mamatomanyblessings says
That looks amazing! I love the size, great for portion control!
Rachael says
Right? It is so perfect!
Rebecca Swenor says
What a great idea. You can do many things with portobellos. I love the taste of them too. Thanks for the recipe.
Rachael says
You are welcome!
Ashley Nicholas says
Yum, yum, yum! I know what I’m making for dinner tonight. Awesome recipe!
Rachael says
Thank you! Hope you love it.
Alyssa C says
Yummm, this looks delicious!
Rachael says
Thank you.
aryia74 says
Oh wow this looks delicious and I agree friday night and pizza go together!
Rachael says
Haha thanks, glad to know I am not alone.
Fashion Travels (@tauyanm) says
omg! this is so yummy! i must do this thie week!
Rachael says
I hope you do! You won’t be disappointed.
klg1982 says
LOVE this! my gluten-free nephews are staying with us this weekend. Perhaps I will have to make this! BEAUTIFUL pictures too!
Rachael says
Oh thank you! Hope your nephew enjoys it.
Patranila says
I love pizza! Where can I get one of those personal pans?!
Rachael says
I actually found it at Ross, but you can make these on a cookie sheet and they turn out amazing. I have also seen them on Amazon.
brijdeepk says
this looks delicious.. I love pizzas but avoid eating outside because they give me allergies.. would pin this to try at home.. thanks 🙂
Rachael says
No problem!
busymommyblog says
This looks yummy! I wonder if you could even grind up the portobello and bake it crisp first? That might taste gross, but it’s a thought.
Rachael says
Probably, or shave it to make a crisp.
Russ R. says
That looks very good! I like how there are tons of cheese … it makes the pizza even more enticing
Katherine Rose Coronel- Rivera says
This recipe looks yummy! Looking at the photos the cheese looks very ooey gooey! Even though the ingredients are all veggies, this one will really be a crowd fave
Mark says
Hint: We use a mason jar ring to elevate the mushroom out of the juices and grease. Try it!
Rachael says
That is such a great idea! Oh my, thank you! I can’t wait to put it to use.
Sharon says
I’ve been making pizza like this for years, only I use eggplant! I cut it lengthwise into 1/2 inch thick slices, brush them with olive oil, season with garlic & onion powders and sauté over medium heat for about 2-3 minutes per side to soften a bit. I then dress them like any other pizza. We like hot Italian sausage, removed from the casing, browned and crumbled, mushrooms, chopped bell peppers, pepperoni, etc., whatever’s on hand. Place on a cookie sheet lined with parchment paper and heat them quickly in a 425 oven, just until the mozzarella melts and gets all gooey (yum!), then sprinkle with grated Parmesan and a few red pepper flakes. Absolutely delicious! All it ever needs is a tossed green salad and we’re good to go! I started doing this when I embraced a low carb diet about ten years ago. It is every bit as satisfying as any pizza with none of the guilt. I’m going to try it with portabellos because that sounds like a wonderful idea, too. It’ll be great to have another option.
Rachael says
Wow, that eggplant pizza sounds fantastic. I will definitely give it a try. I hope you try the portobello, it is one of our favorites!
Doneta says
This looks like the answer to a low carb pizza as well. I love these mushrooms. I am going to make this for sure.
Rachael says
I hope you do! It is one of our favorite dinners.