Portobello Mushroom Pizza

Posted on by sorellazenzero

Portobello Mushroom Pizza | Garlic, My Soul

This is the way a gluten-free mind works: what can I use as a receptacle to hold my pizza toppings?

I have to admit for awhile I would just roll pepperoni around a mozzarella stick and call it a day. It’s true there are some simply fabulous GF pizza crusts out there. But for today I didn’t want to deal with flour mixtures or anything from the freezer section.

Portobello Mushroom Pizza | Garlic, My Soul

And then I realized that the vegetarians had it figured out all along. For years vegetarians and mushroom fanatics have been using portobellos as a burger replacement. Today I decided this lovely shroom was due for an upgrade to pizza crust.

And boy did it ever deliver. Portobellos have that fantastic flavor that is somehow both strong and compliant to the foods around it. I took my first bite way before I should have and scalded the good gracious out of my mouth. But (and I don’t say this lightly because my tongue was approximately 375 degrees) it was worth it.

Portobello Mushroom Pizza | Garlic, My Soul


1 large Portobello mushroom
1 tbsp pizza sauce
½ cup mozzarella cheese
*your toppings of choice! I used:

sliced cherry tomatoes
pre-cooked bacon
chopped basil


1. Preheat oven to 375.
2. Rinse Portobello mushrooms and place on a greased baking tray.
3. Bake the mushrooms alone for 10 minutes, flipping them after 5.
4. Remove from oven and top however you like! I added pizza sauce first then mozzarella cheese, tomatoes, bacon, basil and then more cheese for good measure.
5. Bake for 10 more minutes or until the toppings are crispy and the cheese melted.
6. Remove from oven and let cool (use caution!).
7. Eat with a GF beer or hard cider and it’ll be like you aren’t dietly challenged at all!

Portobello Mushroom Pizza | Garlic, My Soul

Portobello Mushroom Pizza | Garlic, My Soul

What is your favorite way to make pizza gluten free? 




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  1. Amy Chatwin

    Hi girls! I have been GF for about three years now and I can’t believe I never thought of this…
    Definitely going on the healthy and gluten free easy dinner list 🙂
    I love using big field mushrooms and stuffing them with a mix of lentils, semi dried tomatoes, olives, and oregano and topping the whole business with a sprinkling of feta. Oh so salty and oh so delicious. So happy to have discovered your blog today!

    • Corelyn

      Hi Amy – I am so glad to help you find something GF to add to your wheelhouse…you won’t be disappointed! That stuffed mixture sounds great – we’ll have to try it! Check out our GF section of the blog for more recipes for your weeknight dinners.

    • Jennie

      OMG I can say this because I didn’t make it: IT WAS AMAZING. It was so good I want it for every meal. And I understand…I did…ummm…”research” on your blog for like…an hour? the other day!!