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!
- 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
- 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.
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!
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