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Pesto Portobello Pizza

portobello pizza

Let’s be real, here. As much as my dairy-free, gluten-free self hates to admit it, pizza is the best. I’m definitely a New Yorker at heart and I do enjoy some gluten free pizza from time to time. While I’ve been working on a paleo crust for a while now (poor C is my test subject), I still haven’t found the perfect recipe. BUT, I have found the perfect substitute, which is portobello mushroom caps. They make the perfect sturdy base while adding tons of flavor as well.

portobello pizza

portobello pizza

portobello pizzaThis recipe is perfect if you are going low carb or on a sugar detox but still want that delicious, gooey pizza taste. The nutritional yeast gives a perfect cheesiness to the pesto without the addition of dairy, and the pepperoni gives that extra kick of flavor. However, you can customize your pizza however you want, like tomato sauce, cheese (if you aren’t dairy free), ham, pineapple, bacon, olives, onions, green peppers, even more mushooms… I really could go on for a while. The possibilities are endless!

portobello pizza

portobello pizza

portobello pizza
Pesto Portobello Pizza
 
Prep time
Cook time
Total time
 
Serves: 4 individual pizzas
Ingredients
Pesto
  • ¼ cup chopped raw walnuts
  • 1 cup packed basil leaves
  • ¼ cup extra virgin olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ tsp sea salt
Pesto Portbello Pizza
  • 4 portobello mushroom caps, stems removed
  • 3 oz grape tomatoes (about ½ cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)
Instructions
  1. Preheat oven to 400 degrees F.
  2. Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
  3. Heat a dry pan on the stove top over medium high heat.
  4. Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
  5. Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
  6. Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
  7. Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
  8. Bake in the preheated oven for 15-20 minutes.
  9. Garnish with extra basil leaves before serving

Paleo Whole30 Pizza Portebello Pizza