Foodie Friday Recipe: Homemade (Gluten-Free) Portobello Margherita Pizza
Want a super-easy, healthy, and delicious summer meal idea that will be ready in under 30 minutes? Try this gluten-free portobello Margherita pizza recipe. Yum!
Pizza is one of my favorite summer dinner ideas. It’s super easy and fast to make, and you use an endless variety of toppings fresh from the garden or farmer’s market! In fact, we just made one last week, topped with mounds of fresh zucchini, peppers, and tomatoes from our garden.
All it takes is a few minutes to prep your toppings, and about 20 minutes to bake (plus about 10 minutes to pre-bake your crust). You can have a fresh, delicious, healthy pizza on the table in about 30 minutes!
Making your own crust is very easy, but in a pinch, you can use a premade crust if necessary. I like to make a big batch of dough and freeze the leftovers for later. Just put the frozen dough in the refrigerator to thaw out the day before, then when you’re ready to bake, knead in a bit more flour if necessary, and roll out to form your crust. Here’s a good, simple crust recipe. (However, you won’t need one for the recipe below…)
This easy crustless portobello Margherita pizza recipe is full of the fresh flavors of summer – namely basil and tomatoes – one of my favorite combinations. Best of all, if you’re gluten-free or going low-carb, these delicious mini-pizzas don’t need a crust at all!
Plus, the few simple ingredients are super healthy for you. Here are just a few of their benefits, courtesy of Early To Rise:
Portobello Mushrooms: This meaty, earthy delicacy is a good source of fiber and high in water that fills you up without adding excess calories. Portobello mushrooms are rich in minerals and the B vitamins, pantothenic acid, riboflavin, niacin, folate, and thiamine, which are essential for a healthy metabolism and nervous system.
Extra Virgin Olive Oil: Rich, high-quality olive oil is a powerful antioxidant that aids in reducing inflammation, which is the driver of many chronic diseases such as heart disease, cancer, metabolic syndrome, diabetes, Alzheimer’s and arthritis….
Tomatoes: Plump, juicy, sweet, and savory tomatoes are an excellent source of the antioxidant lycopene, plus vitamin C, biotin, molybdenum, and vitamin K. They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A, vitamin B6, folate, niacin, vitamin E, and phosphorus…
Here’s how to make it:
Portobello Margherita Pizza
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 4 servings
- 4 large Portobello mushroom caps, cleaned with stems removed
- 3 tbsps extra virgin olive oil
- 4 tbsps spicy marinara
- ½ cup cherry tomatoes, sliced (or 1 large tomato, sliced)
- 2 cups fresh mozzarella, sliced
- 2 tbsps grated Parmesan cheese
- ½ cup fresh basil, chopped, plus extra for garnish
- Sea salt, garlic powder, and black pepper to taste
- Optional: sprinkle of red pepper flakes for some heat
- Drizzle Portobello caps with olive oil and sprinkle with salt, garlic powder, and pepper (and optional red pepper flakes).
- Place 2 slices mozzarella onto each mushroom cap then top with a few slices of tomato and a sprinkling of basil. Add a little Parmesan cheese.
Get full instructions at EarlyToRise.com…
Photo Credit: Missi Holt at EarlyToRise.com