Margherita Portobello Pizzas

It’s time to level up your Friday night pizza craving with Margherita Portobello Pizzas – simple, fresh, and healthy ingredients. Stuffed with fresh, seasonal basil and juicy cherry tomatoes, it’s a tasty and healthy alternative to traditional carb-loaded pizza that’s been a massive hit in the vegan community.

Margherita pizzas made with portobello mushroom caps are a delicious option for anyone looking for a healthier alternative to traditional pizza without sacrificing flavor. This portobello pizza recipe is both a meal and a snack.

This quick and easy vegan portobello pizza recipe is low carb and ready in less than 20 minutes. It can be made using portobello mushroom caps as the pizza base instead of conventional pizza bread.

Adding cherry tomatoes adds a refreshing crunch and juiciness, while vegan mozzarella cheese incorporates the same gooey cheesy goodness that takes this pizza over the top! The fact that this pizza is vegetarian won’t be noticeable to you!

What is a Margherita Portobello Pizza?

Margherita Portobello Pizzas are said to have been invented in Naples, Italy. It is an Italian classic. It has all the elements of a yummy pizza: a delectable portobello mushrooms crust topped with fresh vegan mozzarella, juicy cherry tomatoes, and fresh basil. The top of the pizza is covered with tomato, pizza sauce, mozzarella cheese, and basil leaves and finished with a drizzle of balsamic glaze for an additional flavor boost.

Margherita’s pizza is a great choice when craving an in-between snack or a quick meal. This vegan portobello pizza is the perfect after-school snack when your stomach is growling and an excellent vegan lunch idea for a rainy day when you’re stuck in the house.

Margherita pizzas are sometimes garnished with sliced tomatoes, artichoke hearts, or olives to make it a more veggie-infused healthy snack. Since these portable pizzas only require a microwave to heat up, they’re the perfect way to get your pizza fixed, no matter how tight your schedule is. It’s no surprise that this is one of the most popular pizza slices you’re going to eat that is vegan-friendly and contains no dairy.

Portobello mushrooms Pizza Crust

If you are looking for a vegan pizza crust that will add flavor, texture, and nutrition to your Margherita pizza, you should consider using Portobello mushrooms. As portobello mushrooms have a meaty texture, they are perfect for blending all sorts of flavors, spices, and herbs.

In addition to its many benefits, mushrooms are also very nutritious. It contains a high potassium level and is a low-calorie source of vitamin D. Portobello mushrooms are low in fat and calories and have no cholesterol. Additionally, they contain fiber, vitamins, and minerals.

How to make Margherita Portobello Pizzas

Ingredients

6 large portobello mushrooms
1 cup pizza or tomato sauce
1 bunch of fresh basil
1 cup cherry tomatoes
olive oil for brushing mushrooms
vegan mozzarella cheese for topping
balsamic glaze for topping

Instructions

Preheat the oven to 450F degrees
Line a baking sheet with parchment paper
Remove the stems of the mushrooms and rinse well. Pat mushrooms dry with paper towels
Brush mushrooms with olive oil
Add pizza or tomato sauce to each mushroom. Then top with fresh basil, vegan cheese shreds, and cherry tomatoes.
Bake for 15 minutes at 450F degrees – or until the cheese has melted and mushroom edges start to curl up.
Allow the mushrooms to cool for at least 10 minutes before serving. They come out tender and juicy, but allowing them to cool will really help the pizzas ‘set.’
Top with more fresh basil and drizzle with balsamic glaze.

What to serve with Portobello Pizzas?

Light, refreshing, and crisp green salads perfectly accompany this vegan pizza recipe. Let me suggest some salad recommendations:

Lentil Salad – This hearty lentil salad has a fresh mix of sweet and savory with a dash of tang from the dressing. Adding cucumber, bell pepper, and red onion makes it crunch. The combination of fresh green lentils and herbs makes it a classic. Lentil salad is a good choice because it is spicy and crunchy and perfectly complements the soft and cheesy Margherita Portobello Pizzas.

Kale Crunch Salad – With curly kale mixed with a homemade vinaigrette and crunchy toppings, this salad is packed with sweet and savory flavors, perfectly balancing the cheesy Portobello Pizzas to round up the meal! Tossing curly kale with the dressing and dressing it up with delicious and nutritious toppings (think nuts, seeds, and dried fruits) means you get all the flavor with no gluten, grain, or dairy.

Why you’ll love this vegan portobello pizza recipe?

This delicious, gluten-free, and keto-friendly Portobello Mushroom Pizza Recipe is naturally low-carb so you can enjoy this classic Italian pizza without guilt. Portobello Mushroom Pizza Recipe is all the traditional flavors of a pepperoni pizza with a fraction of the carbs and crust.

You don’t have to be on a special diet to enjoy a perfect, homemade pizza recipe. It’s the only pizza recipe you’ll ever need, the ideal low-carb and low-calorie meal, and a great way to get the kids to eat and incorporate more vegetables at mealtime!

For the best results, stick to the recipe and don’t replace any ingredients. You’ve covered all of your bases: vegetables, protein, and plenty of flavorful fat to keep you satiated for hours.

How to store the portobello pizzas:

Keep – This mushroom cap pizza can be stored in the refrigerator for 3-4 days.

Freeze – Mushrooms don’t freeze very well, so I don’t advise freezing them.