Name: Pesto Portobello Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 individual pizzas
Ingredients: 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; 4 portobello mushroom caps, stems removed; 3 oz grape tomatoes (about 1/2 cup), halved; Pepperoni slices; Crushed red pepper flakes (optional)

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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

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This 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

Pesto Portobello Pizza

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 individual pizzas

Author: Jean Choi

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