Portobello Mushroom Pizza with Easy Homemade Pizza Sauce [Gluten Free]
Making homemade pizza sauce is basically the most Italian thing I’ve ever done, including spending a summer in Italy and having a tomato thrown at me for being a loud, drunk American girl.
Two fun facts about pizza: in Italy, it was originally a poor man’s food because it can be made with staples that are pretty inexpensive (flour, water, tomatoes) and pizza tastes better with uncooked sauce. I decided to test the second statement with this recipe.
I was craving pizza but have literally eaten one meal at home since coming back to SF on Tuesday so I knew I needed to make some sort of iteration at home. I had a doughy, carb-y lunch (The Rebel Within at Craftsman and Wolves) so I wanted to go with a pretty much carb-less crust. Enter portobello mushrooms.
This is another “clean out the pantry” recipe. I had randomly stocked up on crushed tomatoes and tomato paste over the winter, probably assuming I was going to make chili but um, it’s never really cold enough for chili here.
So the verdict on uncooked sauce? Definitely into it. It gave a little zest most other jarred varieties lack. Now after a couple days of eating super clean, I’ll be ready to eat a normal crust with the rest of this sauce. Yum.
- 4 Portobello Mushroom Caps
- 4 oz fresh mozzarella cheese
- ¼ cup Easy Homemade Pizza Sauce (recipe below)
- 2 oz queso fresco (or other cheese of your choice)
- 1 tsp olive oil
- ½ tsp basil
- ½ tsp oregano
- ¼ crushed red pepper
- salt + pepper
- 1 15 oz can fire roasted tomatoes
- 1 8 oz can tomato paste
- 1 tbsp balsamic vinegar
- 1 tsp chopped shallots
- 1 tsp chopped garlic
- 1 tsp basil
- 1 tsp oregano
- ½ tsp olive oil
- salt + pepper
- Preheat oven to 400F.
- Wash and dry mushrooms, cutting off stems.
- Brush mushrooms with olive oil and season with salt and pepper.
- Place mushrooms on a baking sheet lined with a Slipat or aluminum foil and roast for 10 minutes.
- While mushrooms are roasting, place all pizza sauce ingredients in a food processor and process for 30 seconds or until smooth.
- Remove mushrooms from oven. If any liquid has formed in the cap, carefully pour it off.
- Spoon pizza sauce equally among mushrooms.
- Place cheese on top of pizza sauce.
- Sprinkle basil, oregano, crushed red pepper and salt and pepper evenly on top of cheese.
- Place mushrooms back in oven and bake for another 10 minutes or until tops begin to brown and cheese is melted.
- Store extra pizza sauce in covered container in refrigerator for up to one week.
If you’re looking for more Meatless Monday recipes, check out the Meatless Monday round-up from Tina Muir and Confessions of a Mother Runner.
Chat with me:
Do you prefer to eat out or make a homemade meal? What meals do you make when you have to clean out the pantry?