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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. - Raman & Nilou


3 large portabella mushrooms
2 tablespoons (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
¼ cup (6 g) fresh basil leaves, chopped fine
additional oil for drizzling


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


6 portabella pizzas

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0