Easy GF Pizza-Style Portobello Caps

We’re still chugging along on our vegan experiment, although most of the family is now on a vegetarian experiment instead. The kids can’t resist adding Parmesan to their pasta and the hubby likes his ranch dressing. There are vegan alternatives available, but I just can’t justify the expense right now.

We are really enjoying trying new things. For example, I never realized just how much we like portobello caps. Yum, yum… and so versatile. We like them as a “meaty” steak substitute, but last night we had them as crustless, personal pizzas. It was a hit!


Serves 5

  •  5 large portobello caps, stems removed
  • 14 oz pizza sauce or to taste
  • 8 oz shredded cheese or to taste (we used mozzarella for the vegetarians and Daiya mozzarella-style shreds for the vegans)
  • Garlic powder
  • Salt and pepper
  • Olive oil
  • Optional pizza toppings:
    • Chopped tomatoes
    • Basil
    • Sliced olives
    • Garlic
    • Onions
    • Assorted meats and veggies
    • Parmesan


  1.  Preheat oven to 350.
  2. Wash and dry the mushroom caps.
  3. Lightly grease a baking dish with olive oil.
  4. Place the caps in the dish. Sprinkle with salt, pepper, and garlic powder to taste. Drizzle lightly with olive oil.
  5. Place in oven and bake for 20 minutes.
  6. Remove from oven and divide pizza sauce among the caps. We like ours saucy, so we used a 14 oz jar to sauce 5 large caps.
  7. Add desired amount of cheese to caps.
  8. Add any desired toppings.
  9. Return to oven for approximately 10 minutes, or until cheese is melted.
  10. If you want your cheese slightly browned, place under the broiler for about 2 minutes.
  11. Enjoy!

We ate these with a large green salad and leftover lentil soup. We’ll definitely be adding crustless portobello pizzas to our regular rotation!

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