Portabella Pizzas Recipe | Nutritional Therapy for IBD

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Recipes

Portabella Pizzas

Prep:

Cook:

6 portabella pizzas

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Ingredients

3 large portabella mushrooms

2 TBSP olive oil

½ large onion, peeled and chopped fine

4 cloves garlic, peeled and chopped fine

1 tomato, chopped fine

salt and black pepper to taste

¼ cup fresh basil leaves, chopped fine

additional oil for drizzling

3 large portabella mushrooms

2 TBSP (30 ml) olive oil

½ large onion, peeled and chopped fine

4 cloves garlic, peeled and chopped fine

1 tomato, chopped fine

salt and black pepper to taste

6 grams fresh basil leaves, chopped fine

additional oil for drizzling

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

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Recipe PDF

Instructions

Preheat the oven to 350°F (180°C or gas mark 4).
To prepare the mushrooms, wash them thoroughly and remove the stems.
Slice them horizontally to create two thin circular bases from one portabella piece. Three mushrooms should give you 6 round bases.
Next, in a stovetop skillet over medium heat, sauté onion, garlic, and tomato in 1 TBSP olive oil until lightly browned.
Add in the salt and pepper.
Remove from stove and set aside.
Using the remaining olive oil, grease the bottom of a separate oven-proof baking pan or dish.
Coat the portabella mushrooms by rubbing them with the pan oil and place them in pan. Cook the portabella bases in oven for 5-10 minutes at 350°F (180°C or gas mark 4).
Remove from oven, and add the sautéed stovetop preparation onto each of the portabella pizza rounds. Drizzle with additional oil if desired.
Sprinkle each pizza lightly with the chopped basil.
Bake an additional 5-10 minutes.

Nutritional Info

Storage

Notes

Portabella mushrooms provide a great base for an SCD pizza alternative. This non-dairy version is flavored with a sprinkling of basil leaves and olive oil.

This recipe was originally published in

The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate Diet

Used with permission from

SCD Recipe