Portobello Mushroom Pizza

Portobello Mushroom Pizza

A simple gluten-free alternative to traditional crust, portobello mushrooms. Portobellos are delicious and help boost your immune system with their mix of vitamins, minerals, and phytonutrients. We serve it up two ways, once with tomato sauce and the other with pesto. Pick one or try them both. Top with any of your favorites.

Pizza Crust:

4 portobello mushrooms

Pizza Pesto Sauce (for 2 mushrooms):

1/4 cup almonds, walnuts, or pine nuts
1 cup basil
1 tbsp olive oil
Juice of 1/2 lemon
1 clove garlic
water (as needed)
salt
pepper

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Pizza Sauce (for 2 mushrooms):

3/4 cup can tomato paste
1 3/4 cup tomato sauce
1 tbsp dried oregano
1 clove garlic
salt
pepper

Toppings:

Cheese (or dairy-free cheese)
Cherry tomatoes
Red onion
Black olives
Spinach
Anchovies (optional)
Fresh basil
Lemon zest
Or any other veggie or protein toppings you desire.

Directions:

Add all the pesto ingredients to a food processor and combine until smooth. Add water as needed. Mix pizza sauce ingredients in a bowl. Trim stems and gills from mushrooms. Top two mushrooms with pesto and two with pizza sauce. Add desired toppings and bake at 375 for 25 minutes.

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Randy Boyer
Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.