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 Portobello PizzaPrint Pin Rate
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