Portobello Mushroom Pizza (Gluten-free, Keto, Paleo, Primal)

freshly baked pizzas on portobello mushrooms

Portobello Mushroom Pizza (Gluten-free, Keto, Paleo, Primal)

Portobello Mushroom Pizzas are just as delicious as regular pizza, but more satisfying and healthier. Enjoy this wholesome "veggie crust" and how fast and easy this whole recipe is made! As little as 10 minutes prep time!

Portobello Mushroom Pizzas are Gluten-free, Paleo or Primal, Keto and GAPS legal.

Course DInner

Cuisine American, Italian

Keyword gluten-free, keto, mushroom, paleo, pizza, portobello, primal

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 175kcal

Author Megan

Cost $10

Ingredients

4 large portobello mushrooms
4 ounces tomato paste from one 6-ounce jar or can; or use Blender Cheese Sauce if preferred; it's also okay to omit this layer.
2 Tablespoons fat of choice: olive oil, ghee, butter, avocado oil etc.
Topping options include: grated cheese, pepperoni, bulk sausage, cooked up, olives, sliced, fresh tomato, sliced, fresh basil - sliced (chiffonade), fresh rosemary, For Paleo non-dairy cheese alternative, choose: crumbled coconut butter or homemade aioli; place directly on top of the tomato sauce layer.
1/2 teaspoon sea salt
1/2 teaspoon dried basil
1 clove garlic , minced or crushed

Instructions

Preheat oven to 400℉. Choose a large baking pan that will fit the mushrooms.
Wipe each mushroom with a wet dishrag or paper towel, to clean. Turn each mushroom over and pop out the big stem, pushing with your thumb to one side.
If you're making the easy tomato sauce: Reserve the stem.
Use a spoon to remove the gills in the underbelly, raking it along; they will scrape out easily. Reserve them, if you're making the tomato sauce.
Optional (thrifty, easy) tomato sauce: Chop stems into small pieces. Heat fat in medium size pan. Add chopped stems and sea salt. Sauté over medium-high heat for 8 to 10 minutes. Add gills, garlic and dried basil, reducing heat to medium-low. Sauté for 2 additional minutes.
Transfer sautéed mushroom to medium size bowl. Add tomato paste and stir well.
Fill the cavity of each mushroom with tomato sauce. Place mushrooms into baking pan. Top with remaining preferred ingredients: cheese, meat of choice, olives. Reserve fresh tomato and fresh basil or optional pesto to put on after the pizzas are baked.
Bake 20 to 25 minutes, or until cheese is well melted and pizzas looks sizzling. (Note: Portobellos tend to have a big cavity before baking, but they flatten to varying degrees during baking.)
Top with optional fresh tomato slices and fresh herbs. And serve!

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