We all love pizza but who wants the bloat, right?! In this recipe I’m swapping out that lazy take-out version for these Portobello Mushroom Pizzas that are as pretty as they are delicious (and did I mention 💯 % plant-based, dairy-free + gluten-free, too?!).
Fun Pizza Facts:
🍕The ancient Egyptians, Greeks and Romans all loved flatbreads with toppings like herbs and oil.
🍕The pizza we know today originated in Naples, Italy, which was founded by the Greeks circa 600 BCE.
🍕The Margherita Pizza – soft white cheese, red tomatoes, and green basil – is named after Queen Margherita who visited Naples after Italy’s unification in 1861. Legend says she ordered a bunch of pizzas from Pizzeria Brandi and these were her favorite toppings.
🍕One of the first pizzerias in the US was G. Lombardi’s on Spring Street in Manhattan (1905).
Why I love mushrooms:
🍄 High in antioxidants
🍄 Source of vitamin D (keep them on your window sill and let the ☀️ shine in) which is important for mood, mental well-being, and immune support, all of which we all need right now.
PORTOBELLO MUSHROOM PIZZAS
- 4 portobello mushrooms, stems removed
- olive oil
- 2 to 4 tablespoons vegan pesto (if you don’t have time to make your own, Gotham Greens is amazing)
- 4 tablespoons marinara sauce
- 4 tablespoons nut-milk cheese (I used Kite Hill and Treeline), or freshly grated Parmesan
- 1 sliced heirloom tomato
- 5 or 6 cherry tomatoes, sliced in half
- freshly cracked black pepper
- red pepper flakes
- sea salt
- Step 1 Pre-heat the oven 400 F
- Step 2 Brush bottoms of each mushrooms with oil and place on a baking sheet, oil side down. Bake for 7 minutes on the center rack of the oven.
- Step 3 Remove pan from oven and top two of the mushrooms with pesto, and two with marinara. Garnish with tomatoes and cheese.
- Step 4 Cook for 15 to 20 minutes in the oven.
- Step 5 To serve, season with red pepper flakes, freshly ground black pepper, a sprinkle of sea salt, and top with pea shoots and basil. Divide between two plates.