Vegan Portobello Pizzas

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Baking sheet with Portobello mushrooms topped with spices

Pizza. I could eat it e’eryday. But, then I would probably turn into a big pizza, which is not what I want out of life.

Thankfully, there’s a solution. I can reserve My Favorite Vegan Pizza for weekends, The Best Ever Gluten-Free Pizza for Tuesdays, and this lovely mushroom pizza pie for Thursdays.

You see? It’s not every day. It’s like every other day. That’s different, and therefore, totally acceptable. #itsscience #rhondadontask

Homemade Vegan Portobello Pizzas on a baking sheet
Baking sheet with gluten-free Portobello Pizzas for a simple vegan dinner

I really did want to make portobello pizzas because I have a thing for mushrooms and wanted to make pizza night a bit more wholesome and plant-based.

Even though pizza with traditional crust is fine, especially when laden with lycopene-rich tomato sauce and loads of veggies and nutritional yeast, it’s still like eating bread. This was my (ultimate pizza) cheat.

And guess what? While it’s not a 1:1 pizza swap, it’s a lovely change of pace.

Veggie Portobello Pizza sprinkled with red pepper flakes

So what does it taste like?

Tender with a bit of bite
Loaded with tomato sauce (the best part)
Crunchy from the veg
Perfectly “cheesy” from the vegan parmesan
& Not like you’re eating a loaf of bread.

Win-win! If you make this pie, you should probably take a picture and tag it #minimalistbaker on Instagram. If you do, it would make me so happy. If you don’t, it would make me so sad.

So, make me happy. OK? OK. Good talk. (Cheers!)

Plate with one full Vegan Gluten-Free Portobello Pizza and another one that is partially eaten

Vegan Portobello Pizzas

8-ingredient vegan and gluten-free pizzas that are entirely plant-based. Roasted portobello crust, savory tomato sauce, fresh vegetables, and vegan parmesan!
Author Minimalist Baker
Baking sheet with a Vegan Portobello Pizza
4.86 from 14 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 (pizzas)
Course Entrée
Cuisine Gluten-Free, Italian-Inspired, Vegan


  • 3 large portobello mushrooms (wiped clean // stems removed)
  • Olive oil
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 cup pizza sauce
  • 1/2 cup mixed veggies (onion, mushroom, tomato, green pepper, etc.)
  • Vegan Parmesan Cheese


  • Preheat oven to 400 degrees F (204 C).
  • Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Sprinkle with garlic powder, basil, and oregano. Then bake for 5 minutes.
  • In the meantime, prep veggies and prepare pizza sauce if you haven’t done so already.
  • Once par-baked, pull mushrooms out of the oven and top with desired amount of pizza sauce, veggies, and a sprinkle of vegan parmesan.
  • Bake for 15-20 minutes, or until the veggies are mostly cooked.
  • Serve with fresh basil, red pepper flake and extra vegan parmesan.


*Nutrition information is a rough estimate calculated with vegan parmesan cheese.
*Inspired by Life as a Strawberry and All Recipes

Nutrition (1 of 3 servings)

Serving: 1 pizzas Calories: 165 Carbohydrates: 14.5 g Protein: 7.7 g Fat: 10 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 627 mg Fiber: 4 g Sugar: 5 g

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My Rating:

  1. Sue says

    These were delicious! The portobello prep was easy (!) and we used Trader Joe’s Tomato Basil Marinara, a family favorite. Our veggies included fresh tomatoes, orange bell pepper, and sweet onion (i.e. what I had in the veggie drawer). Next time we are going to skip the oil (BTW, I can’t drizzle without the oil glubbing out of the bottle and soaking everything so I use a basting brush) and try basting on a bit of (vegan) pesto. Or we may use the pesto instead of the tomato sauce. Other veggies we might try include canned artichoke hearts, peas, or sun-dried tomatoes. This recipe has so many possibilities and yet it’s so easy and so delicious! Thank you!

    • Shante Anderson says

      I absolutely LOVE your ideas on other versions of this recipe! I haven’t even tried the original yet, though I definitely am this week, but being a pesto lover that sounds devine… especially with some sun dried tomatoes and onions. YUM! Thanks for giving me even more ideas to add to this already awesome meal!

  2. Ashley says

    This was incredibly delicious! We can’t wait to make it again. The parmesan recipe will be a new staple for us, too.

    Thanks for another great recipe, you are very innovative!!

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  4. Cynthia Lewis says

    Sounds great … Will try! My whole family is on the Daniel’s Fast! I’m not sure about the Parm Cheese
    Though…(no meat by products). Please share how that’s part of a Vegan diet.

  5. Nina says

    These were great! We sauteed up some asparagus, red onion, yellow pepper and zucchini before putting them on the pizzas. We decided against mushroom-on-mushroom action with topping. We used leftover 3-tomato sauce from MarthaS. Loved the parm cheese, even without nut’l yeast because of allergies. Thanks!

  6. Jewels says

    Wow, I just stumbled upon your website. Excited to see your other recipes. This one look delicious and will be trying it very soon. Love the first picture, I would hang that in my house! So beautiful :)

  7. Deb Gilchrist says

    I love these portobello pizzas! I just made them for the second time tonight. My 3 year old son ate his whole mushroom! Thank you Dana. Your recipes are second to none!

  8. Mary Ann says

    Delicious. I substituted grapeseed for olive oil, which can catch fire at high temperatures; used sliced parsnips (which were on hand) as the vegetable; and added some grated almond cheese for the last few minutes of baking. Mmm. One per person is not quite enough.

  9. Heather Q says

    I just made these and they are incredible!! We only had raw spinach, yellow peppers, yellow onion and tomatoes and they were ridiculously good! Thank you!

  10. Keri b says

    I’m new! I’m cooking this now, I am so excited but I am a little confused. Do I sauté the veggies first with the pizza sauce or just go for it? Lol ahh!

  11. Brookelynne says

    These were absolutely phenomenal! I topped mine with the same vegetables as you did, with the addition of kale and red peppers. I think I’m going to make these as appetizers for my son’s 2nd birthday with baby portobellos. They were that good!

  12. Tracy | Pale Yellow says

    Portobello pizzas are my favorite weeknight dinner! They are so easy to throw in the toaster oven!

  13. Becky says

    These mushroom pizzas (mizzas?) look absolutely delicious! I am so looking forward to trying these, what a great way to replace the less healthy (but yummy) dough I usually use.

    Thank you so much!

  14. Ana says

    Ooh!!! Mommy, mommy, mommy, mommy!!!! Please, pretty please with a cherry on top, i NEED some portabellas!!!

  15. Abbie @ Needs Salt says

    These are so fab and fresh! And especially perfect for summer. You’re so creative with your recipes. Have a fantastic weekend!

  16. Thalia @ butter and brioche says

    this is the best idea to use mushrooms as a pizza base.. the vegetarians in my household will definitely appreciate me making these. thanks for the idea!

  17. Traci | Vanilla And Bean says

    Beautiful photography of the portobellos! I love the simplicity of this recipe and the ingredients! Thank you! Pinned

  18. Jessica | A Happy Food Dance says

    Love this! Portabellas on the grill are one of the most delicious things – ever!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Right? So perfect on the grill. Wish we had one but we don’t have a patio at the moment!

      • Jessica | A Happy Food Dance says

        Oh we don’t have a patio either… we pull our grill out of the garage and onto the sidewalk – real fancy let me tell you!

  19. Rosanna says

    Just brilliant!.. The taste of pizza without the crust… Just bought 4 portobello mushrooms and I know what I’m making for dinner!

  20. Edy Alma says

    This looks delicious! I can’t get enough of Portobellos so pizzas seem like a great way to use them more. :-) I imagine these would be great with some cashew or eggplant cheese sauce, too.

  21. Danielle @ Chits and Chats and Chocolate says

    These are the most swingin’ pizzas I’ve ever seen! I have a not-so-secret love affair with mushrooms!

  22. Tom @ Raise Your Garden says

    I never thought it was possible to have a pizza that was healthy for you and also tasted good. This is a dream come true.

  23. Maryea {happy healthy mama} says

    Love this! I can see myself making this for lunch a lot. Thanks for the inspiration. :)