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Vegan Portobello Pizzas

These easy vegan pizzas are made using portobello mushrooms as the 'crust.' This makes them grain-free and gives you an extra boost of veggie goodness via mushrooms! Ps. Nothing against grains, this is just a fun spin on traditional pizza.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 pizzas
Author: Kathy Patalsky


  • 6 large flat and floppy portobello mushrooms
  • 1 cup tomato sauce
  • spinach to taste
  • extra virgin olive oil for brushing mushrooms
  • sea salt, a sprinkle for each mushroom
  • vegan cheese to taste
  • other veggies as desired
  • salt-free pizza spices like oregano or an herb blend


  • Preheat oven to 450 degrees. Prep a baking sheet with oil or parchment paper.
  • Remove the stems of the mushrooms and rinse well. Pat very dry with paper towels. The drier the mushrooms, the more suace and flavors the shrooms will absorb while cooking and the less overly juicy they come out in the end.
  • Place the mushrooms on a prep board. Drizzle 1/2 - 1 tsp extra virgin olive oil on each mushroom, then brush it all around with a pastry or grilling brush.
  • Sprinkle salt on each mushroom, just a pinch. Add optional pizza herbs or spices like oregano. I used Penzey's Frozen Pizza blend.
  • Add tomato sauce to each mushroom. Then top with vegan cheese shreds and any additional veggies or toppings you want.
  • Bake for 15 minutes at 450 degrees - or until the cheese is super melty and mushroom edges start to curl up.
  • Allow the mushrooms to cool for at least 15 minutes before serving. They come out tender and juicy, but allowing them to cool will really help the pizzas 'set.'
  • Slice and serve! You can store leftovers in the fridge for up to one day. I did not test this, but I am guessing that these freeze very well!