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What Great Grandma Ate / Recipes / Appetizers / Pesto Portobello Pizza

Pesto Portobello Pizza

Last Updated on July 9, 2021 by Jean Choi Leave a Comment

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

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

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 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 1/2 cup), halved
  • Pepperoni slices
  • Crushed red pepper flakes (optional)

Instructions

  • 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

Paleo Whole30 Pizza Portebello Pizza


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By Jean Choi | May 19, 2016

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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