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.