Summer + grilling are sort of synonymous. And even if you’re not strictly paleo, chances are you’ll still love this grilled Paleo Portobello Pizza recipe.
Most have seen a Portobello mushroom used to replace a bun and/or as a burger replacement. But have you ever used the thick, meat-like mushroom as a pizza-crust replacement?
We did. And it was delicious!
Here are some interesting facts about the Portobello mushroom:
- A portobello belongs to the Crimini family of mushrooms. (source)
- Portobellos are allowed to grow as large as 4 or more inches in diameter. (source)
- Crimini mushrooms can provide us with unique immune system support. (source)
- Technically speaking, mushrooms are not vegetables. In fact, technically speaking, mushrooms are not even plants! Mushrooms do not require either soil or light in order to grow. All that’s required is decaying organic matter of some kind, including the kind found in decaying wood, decaying leaves, or manure. (source)
Making this Paleo Portobello Pizza was simple.
It required just plenty of fresh ingredients, along with our Organic Unrefined Red Palm Oil (which gave the pizza an extra buttery flavor).
This pizza also comes with a (mostly) homemade pizza sauce recipe. You’ll never return to a packaged pizza sauce again.
And even though this is a “paleo” pizza, don’t let that fool you into thinking it isn’t also/can’t be made into the perfect vegan-friendly pizza.
The only requirement for this pizza recipe is that you love fresh, summer ingredients.
PALEO PORTOBELLO PIZZA
PREP TIME - 20 mins
COOK TIME - 15 mins
TOTAL TIME - 35 mins
A hearty Portobello-mushroom based pizza filled with fresh summer ingredients. This recipe is gluten-free, grain-free, dairy-free, soy-free, vegan (if no meat is used) and paleo.
Author: Sarah Kay Hoffman
Recipe type: Entree
Serve In: 35 mins
- 4 Portobello mushrooms (stems removed, gills scraped)
- 2 x 6 oz cans organic tomato paste
- 1 Tbsp. fresh cilantro (loosely packed)
- 1 Tbsp. fresh basil (loosely packed)
- ½ Tsp. dried oregano
- 1 Tsp. raw honey (local if possible)
- ½ Tsp. cinnamon
- ½ Tsp. cumin
- 1 Tsp. sea salt
- ¼ Cup Nutiva Organic Unrefined Red Palm Oil (measured then melted)
- Purple onion, as desired
- Yellow onion, as desired
- Red pepper, as desired
- Green olives, as desired
- Capers, as desired
- Baby red tomatoes, as desired
- Baby yellow tomatoes, as desired
- Garlic, as desired
 Prepare and clean the Portobello mushrooms by gently removing the stem and scraping away gills with a spoon.
 Wash the mushrooms and pat dry with a towel.
 Set the mushrooms aside, while you prepare the rest of the ingredients.
 Cut up/put into bowls the onions, red pepper, green olives, capers, tomatoes and garlic (this is so you can just grab your toppings quickly prior to cooking.)
 Gather and measure all ingredients for the pizza sauce: organic tomato paste, cilantro, basil, oregano, honey, cinnamon, cumin, sea salt. (Side note: if you prefer to use your own sauce/packaged sauce, you can do that as well.)
 Place pizza sauce ingredients in a small pan on the stove, and cook on very low, until mixed together and warm.
 If you are adding meat, make your meat at this point and set aside.
 Gently melt the red palm oil.
 Place Portobello mushrooms bowl side (where the stems were) down on a grilling rack of some sort (this will help to ensure that you can transfer them on/off grill without losing ingredients). Brush the top of the Portobello mushroom with about ½ of the melted red palm oil.
 Grill the mushrooms for about 10 minutes (leaving the grill cover open).
 Once the 10 minutes is up, flip the Portobello mushrooms over. Using the other ½ of the melted red palm oil, brush the other side of the mushrooms.
 Top the mushrooms with prepared sauce.
 Fill mushrooms with all desired pizza ingredients.
 With the remaining melted red palm oil, drizzle over the top of the Portobello mushroom pizzas.
 Place pizzas back on the grill (leaving the grill cover open) for about 5 minutes.
 Remove from grill, and enjoy!