Friday, September 23, 2011

Gluten Free Portabello Pizza with Goat Cheese

Portabello Pizzas are a quick and delicious pizza alternative that is naturally gluten free.  I love to load mine with pizza sauce, onions, bell peppers, pepperoni and creamy goat cheese.  However, these pizzas are great topped with whatever you like.

Portabello Pizza
for each pizza

1 portabello mushroom cap
1/4 cup pizza sauce
2 tbs chopped onion
2 tbs chopped bell pepper
4 slices turkey pepperoni, quartered
1/2 oz soft goat cheese
Preheat the oven to 400 degrees.
Peel the outer layer off of the portabello (this outer layer can make the mushroom tough).
Using a spoon scoop out the gills and remove the stem taking care not to puncture the mushroom cap.
Bake the mushroom cap for 8 to 10 minutes or until tender.
Layer the sauce, desired toppings and cheese onto the mushroom cap.
Bake for 5 minutes or until the toppings are heated through.
Place under the broiler for a minute or so, watching carefully, until the cheese is melted and lightly browned.


  1. My son Max and I would be all over that! I've not used the mushroom as the base before and I really should! Looks delicious!

  2. What a creative, delicious idea! Love the portabellos :)

  3. It really is delicious! You don't miss the crust at all because you are so looking forward to the portabello :)


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