Portobello Mushroom Cap Pizzas
An easy way to get your pizza fix: Portobello Mushroom Cap Pizzas that are absolutely delicious and satisfying, with your favorite tomato sauce, gooey melted mozzarella cheese, and a serving of veggies! A great low carb pizza alternative with a naturally gluten free crust.
Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Vegetarian
We had a family-filled weekend celebrating Passover, the Jewish holiday that celebrates our freedom from slavery in Egypt. Since we were in a hurry to escape, there was no time for the bread to leaven. That’s why we don’t eat chametz, or leavened foods, for the 8 days of the holiday.
When I was younger, I remember being SO excited for Passover. My mom would clean our entire house, and especially the kitchen, to make sure no chametz was lurking around. We used special Passover dishes and had special “Passover food.” There were (and probably still are) Kosher for Passover cereals, special pancake mix, candy and gum (Bazooka anyone?).
Now, when we were getting ready for Passover, I realized that my shopping list didn’t change allll that much, except for bread that’s replaced by matzo. That’s just 1 perk of eating REAL food!
With the increased popularity of alternative flours (like my favorite coconut flour [affil link]), and ancient grains like quinoa, it’s never been easier to be totally satisfied while keeping KFP!
One of my all-time favorite Passover meals growing up was matzo pizza (we would all get to make our own with our favorite toppings!). Instead of using matzo for the base (because, well, to be frank, it’s SUPER constipating!), I wanted to make a bread-free pizza that’s SO easy…
Meet my Mushroom Pizzas! These are SO fun, totally customizable, and DELISH.
(Sure, you have to be a mushroom person, but I find large portobello shrooms to be so hearty and satisfying. And that’s what meat-free meals are all about to me!)
[Tweet “Try these Portobello Mushroom Cap Pizzas made with 6 ingredients in 20 minutes!”]
You don’t need to celebrate Passover to enjoy these babies!
These Portobello Mushroom Cap Pizzas are…
- Easy to make
- Satisfying
- Full of pizza flavor
- Loaded with veggies
- Made in 20 minutes with only 6 ingredients
- Customizable for your preferences
Let’s make ‘em…
PrintPortobello Mushroom Cap Pizzas
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 portobello mushroom cap pizzas 1x
Ingredients
- 4 large portobello mushroom caps
- 1/2 cup crushed canned tomatoes
- 4 ounces mozzarella cheese
- 1/2 cup roasted broccoli (or other roasted veggie)
- 1/2 teaspoon dried oregano
- 1 tablespoon fresh basil, chiffonade
Instructions
- Preheat oven to 400°F.
- Evenly distribute clean mushroom caps gill side down on a lined baking sheet. Roast for 10 minutes, until mushrooms are soft.
- Remove from the oven and carefully flip the mushroom caps over. If water accumulates on the baking sheet, drain the liquid.
- Spoon the tomato sauce into the mushroom caps. Add cheese and broccoli (or other veggies). Return to the oven for another 10 minutes, or until the cheese is fully melted. To brown the top of the cheese, broil for the last 2 minutes.
- Remove from the oven and sprinkle with oregano and basil. Serve immediately. Enjoy!
Don’t forget to PIN IT…
XO
These look super tasty! I’m typically not a huge mushroom fan, but on occasion I can totally do portobello 🙂 and pizza is always a delish treat!
I love you dish, it is a healthy dish but it is tasty also. thanks for sharing it with us. it’s awesome. I try it at home.
This is an AWESOME option for passover! YUM!