No-Cook Charred Umami Greek Whole30 Portobello Pizza
A no-cook, Whole30-compliant pizza alternative featuring charred portobello mushrooms as the crust, topped with Greek-inspired flavors for a savory, umami-rich meal. This recipe is special because it requires no oven and is ready in under 30 minutes.
Ingredients
Ingredients
- 2 large portobello mushroom caps stems and gills removed
- 1 tbsp avocado oil for brushing
- 0.5 cup canned tomato sauce no added sugar, Whole30 compliant
- 0.25 cup kalamata olives pitted and sliced
- 0.25 cup red onion thinly sliced
- 2 tbsp capers drained
- 0.25 cup fresh parsley chopped
- 1 tsp dried oregano
- 1 tsp garlic powder
- 0.25 tsp sea salt
- 0.25 tsp black pepper
Notes
Storage: Store assembled pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for 2-3 minutes to restore crispness. Make-Ahead: Grill the portobello caps up to 1 day in advance and store them separately from toppings. Assemble just before serving to prevent sogginess. Variations: Add sliced grilled chicken or shrimp for extra protein while keeping it Whole30. Substitute sun-dried tomatoes for tomato sauce for a different flavor profile. Serving Suggestion: Pair with a side salad of mixed greens tossed in olive oil and lemon juice for a complete meal.