Gluten-Free Portobello Pizza Recipe

An easy recipe for gluten-free pizza using portobello mushrooms as the crust.  You can replace the Parmigiano with vegan cheese if you prefer a dairy-free option.  My favorite cheese to use is goat milk mozzarella, although difficult to source for most people.  As an option, top with shredded chicken for a heartier pie.


6 large portobello mushroom tops, stems removed and interior scraped

Extra-virgin olive oil, for drizzling plus 1 tablespoon

Salt and freshly ground black pepper

1 cup grape tomatoes

1/2 cup basil leaves, gently torn

3/4 cup grated Parmigiano cheese

[Option] Shredded chicken


1.) Preheat broiler.

2.) Dress the mushroom caps with a drizzle of extra-virgin olive oil and season with salt and pepper. Broil the portobello mushrooms 5 minutes on each side until tender.

3.) While caps are broiling heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat, add the tomatoes to skillet and cook for a few minutes until they burst. Remove from heat and add the basil.

4.) Fill mushroom caps and top with cheese, place under broiler to brown 2 to 3 minutes and serve immediately.