These veggie-based pizzas are a simple but delicious dinner option – and they’re gluten-free.
Portobello Pizzas
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Prep:
10 min. -
Cook:
30 min. -
Serves:
6
Recipes
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, other
Ingredients
| Quantity | Ingredient |
|---|---|
| 6 | large portobello mushrooms, stems and gills removed |
| 3 Tbsp | olive oil, divided |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ½ cup | prepared pizza sauce |
| 1 cup | shredded mozzarella cheese |
| ⅓ cup | grated Parmesan cheese |
| 1 cup | halved cherry tomatoes |
| ¼ cup | fresh basil leaves, torn |
Directions
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1
Preheat oven to 425˚F. Toss together mushrooms, 2 tbsp oil and 1 Tbsp Seasoned Vegetable Base. Place mushroooms stem side up on parchment paper–lined baking sheet. Bake for 12 to 15 minutes or until tender and water is released; pat dryT
-
2
Meanwhile, stir together pizza sauce and remaining Seasoned Vegetable Base; spoon over cooked mushrooms. Sprinkle with mozzarella and Parmesan; top with cherry tomatoes and drizzle with remaining oil.
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3
Bake for 12 to 15 minutes or until mushrooms are tender and cheese is melted. Sprinkle with basil before serving.
Tip: The dark brown gills of portobello mushrooms are edible but when cooked, they leach a brown liquid that can make the mushrooms soggy. To remove gills, simply scrape out with a spoon.