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
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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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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
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.
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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 DietUsed with permission from
SCD Recipe
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