Cut down on prep time with an easy weeknight recipe for gluten-free portobello pizza. Swap pizza dough with the large mushroom caps called portobello mushrooms. A healthy, low carb and keto meal ready in less than 20 minutes.
Stuffed portobello mushrooms are the perfect way to enjoy gluten-free pizza without all the calories and fuss from making gluten-free pizza dough. Fill the caps with gluten-free pizza sauce, chopped peppers, pepperoni, mozza cheese and fresh basil for a delicious easy gluten-free meal for the family.
INGREDIENTS NEEDED FOR THE PIZZA:
- Portobello Mushrooms
- Sliced Pepperoni
- Chopped Red and Green Peppers
- Fresh Spinach (chopped)
- Fresh Basil (chopped)
- Shredded mozzarella cheese
Who doesn’t love pizza? Pizza is perfect for lunch or dinner and being able to make a quick gluten-free pizza is even better.
Using portobello mushrooms as the crust is the best thing. You can get all the pizza cravings satisfied while eating a lower carb and keto meal.
If you are craving gluten-free pizza but looking for a lighter grain-free version, you need to try my recipe. 5 minutes prep, 15 minutes to bake and maybe 2 minutes to eat it. That is it! Ready for pizza now?
HOW TO MAKE THE PIZZA:
- Preheat oven to 375 degrees.
- Use a small spoon to clean out inside of the mushroom. You want space to add your fillings. The cap should resemble a bowl.
- Add 1-2 Tbsp of gluten-free pizza sauce to bottom of portobello musrrom.
- Add chopped peppers, spinach and basil.
- Top with shredded mozza cheese.
- Place mushrooms on a cookie sheet and bake in oven for 15 minutes.
- Remove and eat right away.
This gluten-free pizza uses large portobello mushroom caps instead of traditional gluten-free pizza crust. A quick and easy dinner that everyone will love. Top with pepperoni, cheese, basil, peppers and spinach is my favorite way to eat the pizzas.
You can easily swap out the pepperoni for more veggies and you will have a quick and easy vegetarian meal. Swap out the mozza cheese for a plant based cheese and you will have a quick and easy vegan pizza.
Portobello mushroom caps are an easy gluten-free crust option and the caps are sturdy enough to hold a generous amount of cheese and fillings. A low carb and healthy alternative to a regular gluten-free pizza.
Instead of using gluten-free pizza dough, use portobello caps as the “crust” and you will enjoy a quick and easy gluten-free pizza for lunch or dinner.
HERE ARE MORE MEAL RECIPES:
- Curry Meatball Bowl
- Sweet and Spicy Pork Noodle Bowl
- Slow Cooker Pork Carnitas
- Slow Cooker Thai Curry
- Instant Pot Mongolian Beef
- Instant Pot Chicken Taco Soup
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Gluten-Free Portobello Pizzas
Equipment
Ingredients
- 5-6 large portobello mushrooms
- 1 cup chopped fresh spinach
- Gluten free pizza sauce (approx 1 Tbsp per mushroom)
- Shredded mozzarella cheese
- 1 Cup chopped red and green pepper
- sliced pepperoni
- chopped fresh basil
Instructions
- Preheat oven to 375 degrees.
- Using a small spoon, clean out inside of mushrooms. You need space to fill with fillings. Should resemble a bowl.
- Add 1-2 Tbsp pizza sauce to bottom of portobello mushroom.
- Add a bit of peppers, spinach, pepperoni and basil to each mushroom.
- Top each mushroom with shredded mozzarella cheese.
- Bake in oven for 15 minutes.
- Remove and eat right away.
