Description
This Pesto Portobello Pizza recipe offers a flavorful and healthy twist on traditional pizza by using large portobello mushroom caps as the crust. Topped with a homemade walnut basil pesto, juicy grape tomatoes, and pepperoni slices, this dish is perfect for a quick and delicious meal that’s gluten-free and packed with fresh ingredients.
Ingredients
Pesto
- ¼ cup chopped raw walnuts
- 1 cup packed basil leaves
- ¼ cup extra virgin olive oil
- 2 tbsp nutritional yeast
- 2 cloves garlic
- Juice of ½ lemon
- ¼ tsp sea salt
Pesto Portobello Pizza
- 4 portobello mushroom caps, stems removed
- 3 oz grape tomatoes (about ½ cup), halved
- Pepperoni slices (to preference)
- Crushed red pepper flakes (optional)
- Avocado oil for greasing baking tray
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the portobello mushroom pizzas.
- Prepare Baking Tray: Grease a baking tray lightly with avocado oil and arrange the portobello mushroom caps stem side up on the tray, so they are ready for toppings.
- Toast Walnuts: Heat a dry skillet over medium-high heat and add the chopped walnuts. Toast them for about 5 minutes, stirring frequently, until they are golden brown and fragrant. This enhances their flavor for the pesto.
- Make Pesto: Place the toasted walnuts, basil leaves, extra virgin olive oil, nutritional yeast, garlic cloves, lemon juice, and sea salt in a food processor. Blend until the mixture is smooth and creamy, forming a vibrant pesto sauce.
- Assemble Pizzas: Divide the prepared pesto evenly and spoon it into each portobello mushroom cap, spreading it to cover the base. Then layer the halved grape tomatoes and pepperoni slices on top. Sprinkle crushed red pepper flakes on each if desired for some heat.
- Bake: Place the tray with assembled mushroom pizzas into the preheated oven and bake for 15 to 20 minutes, until the mushrooms are tender and the toppings are cooked through.
- Garnish and Serve: Remove from the oven and garnish each pizza with extra fresh basil leaves before serving to add freshness and color.
Notes
- You can omit pepperoni or substitute with a vegetarian option for a vegetarian pizza.
- Use nutritional yeast for a cheesy flavor without dairy, making this recipe suitable for lactose intolerance.
- Walnuts can be swapped for pine nuts if preferred, though the flavor profile will slightly change.
- Make sure the portobello mushrooms are wiped clean but not soaked to avoid excess moisture in the pizza base.
- Adjust crushed red pepper flakes based on desired spice level or omit entirely for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
