Indulge in a guilt-free pizza night with this mouthwatering gluten-free portobello pizza recipe. Savory portobello mushrooms serve as the perfect pizza crust alternative, topped with rich tomato sauce, melting cheese, and your favorite toppings. This recipe is a crowd-pleaser for both gluten-free and regular pizza lovers alike. Enjoy the flavors of your favorite pizza without the guilt or the gluten!
Ingredients
- 4 large portobello mushrooms
- 1 cup tomato sauce
- 1/2 cup shredded mozzarella cheese
- Your choice of pizza toppings (e.g., pepperoni, bell peppers, olives)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Directions
- Preheat your oven to 400°F (200°C).
- Wash the portobello mushrooms and remove the stems.
- Gently scrape out the gills of the mushrooms with a spoon to create a hollow space for the pizza toppings.
- Brush both sides of the mushrooms with olive oil and season with salt and black pepper.
- Place the mushrooms on a baking sheet and bake them in the preheated oven for 5 minutes.
- Remove the mushrooms from the oven and drain any excess liquid.
- Spread tomato sauce evenly on the mushroom caps.
- Add your desired toppings, such as shredded mozzarella, pepperoni, bell peppers, and olives.
- Sprinkle dried oregano on top for added flavor.
- Bake the pizzas in the oven for another 10-12 minutes, or until the cheese has melted and the mushrooms are tender.
- Garnish with fresh basil leaves before serving.
- Slice and enjoy!
