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.
Pesto Portbello Pizza
- 4 portobello mushroom caps, stems removed
- 3 oz grape tomatoes (about 1/2 cup), halved
- Pepperoni slices
- Crushed red pepper flakes (optional)
- Preheat oven to 400 degrees F.
- Grease a baking tray with avocado oil, and place the mushroom caps on the tray with the stem side up.
- Heat a dry pan on the stove top over medium high heat.
- Add chopped walnuts to the pan and toss for 5 minutes until they are browned and toasted.
- Place toasted walnuts and the rest of the pesto ingredients in a food processor and blend until the pesto is completely combined and creamy.
- Divide up the pesto among the 4 portobello mushroom caps and pour into each of the caps.
- Layer with grape tomatoes, pepperoni slices, and crushed red pepper flakes, if using.
- Bake in the preheated oven for 15-20 minutes.
- Garnish with extra basil leaves before serving