Portobello Mushroom Pizza is one of those low carb recipes that’s full of succulent flavor and is totally customizable.
There are plenty of healthy pizza recipes out there but finding one that actually tastes fantastic AND is simple to make is like a dream come true… Because sometimes you just want pizza, and you don’t want to pay for it later!
This is one of those healthy recipes that tastes so good, you’ll feel like you’re doing something wrong. Portobello mushroom recipes are popular in low carb living, but this one is extra special!
Let’s dive in…
You won’t believe how easily this portobello mushroom pizza keto comes together and how a-ma-zing it tastes!! Here are a few of the reasons why this is one of my go-tos:
- Curbs pizza cravings!
- Super customizable, based on whatever toppings you’re craving.
- REALLY easy to throw together.
- Great meatless meal (if you want it to be).
- Portobellos are low carb!!
Portobello mushroom pizza is the genius recipe your belly needs a little more of! Here’s what you need to know before you get started…
Tools To Make
Pay special attention to the mushrooms you grab, as portobellos come in all sizes. If you want a thicker type of ‘deep dish’ pizza, then look for giant thicker mushrooms. If not, then grab ones that aren’t as thick.
Aside from that, your ingredient list and kitchen gadgets needed are pretty straight forward!
Be sure to load up on paper towels, as removing the excess liquid from the mushroom caps before building your portobello mushroom pizza is key! There will be a lot of juicy liquid when the caps first come out of the oven — taking the time (and the paper towels) to remove the excess will prevent your pizzas from getting soggy.
Rinsing Your Mushrooms?
Mushrooms are extremely absorbent, so it’s best to skip the water and wipe them with a dry paper towel, followed by a pastry brush to dislodge any excess dirt.
This will prevent your portobello mushroom pizzas from getting soggy.
Stash leftover portobello mushroom pizzas in the fridge, in an airtight container. Leave off any fresh herbs, and add them after you reheat your pizza.
Can You Freeze Them?
These portobello mushroom pizzas make for delicious low carb frozen pizza to stock the freezer with.
After cooking them, allow them to come to room temp, then place them in a resealable bag. Reheat them in the oven for pizza in a pinch!
Work this portobello mushroom pizza into the pizza of your dreams with delicious sauces, veggie toppings, cheese and protein! Here are some ideas and variations you may want to consider:
How Can I Add Make This Recipe Heartier?
Love the idea of portobello mushroom pizza, but aren’t sure it’ll fill you up enough?
I always add protein in some form or fashion for that very reason — from sliced pepperoni, to Italian sausage, to shredded chicken (similar to a chicken crust pizza, but wayyyy less work), to ground beef (like meatza).
Just cook the meat before topping your pizza and you’ll be good to go!
Can I Turn This Into A Casserole?
Use this recipe to make a low carb pizza casserole, for a meal that’ll feed the whole fam.
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Simply cover the bottom of a 9×13 pan with your portobellos (don’t be afraid to overlap) and bake. Then cover with toppings and bake again. When making a casserole, I like to cook the portobellos a little extra to help soften them up, making them easier to cut into slices.
Can I Use Different Vegetables For The Crust?
Totally! There are a handful of delicious veggies that fit the low carb pizza crust bill…
Hallowed out zucchini crust pizza and sliced eggplant pizza are 2 of my personal faves, that require hardly any prep. If you have some time to kill, try making a cauliflower pizza crust.
Can I Skip The Crust?
You certainly can make a crustless pizza inspired by this recipe!
When compared to portobello mushroom pizza, it’s a little lighter, (more of a snack) but no crust pizza bites are super simple to make with just cheese, pepperoni, and a baking sheet!
Portobello Mushroom Pizza
- Preheat oven to 400 F.
- Coat your mushrooms in olive oil.
- Bake in preheated oven for 10 minutes.
- Remove mushrooms and crank the oven up to broil.
- Dab mushrooms with paper towels to remove excess liquid (there will be a lot! This will prevent the pizzas from getting soggy).
- Sprinkle with toppings (hold on the basil), and toss back into the oven.
- Cook until the cheese has melted to your liking — about 3-5 minutes.
- Remove, cover with basil, and enjoy!
Making low carb pizza is a fantastic way to enjoy all the rich, savory flavors of America’s favorite food without wrecking your eating plan (Thank you Italy!!).
Here are some additional low carb pizza recipes that you may want to try:
- Coconut Flour Pizza Crust
- Cloud Bread Pizza
- Fathead Pizza
- Almond Flour Pizza Crust
- Cauliflower Pizza Bites
Next time you’re craving the savory, saucy, cheesy combination that only pizza can satisfy try this yummy portobello mushroom pizza and let me know what you think!
What toppings did you try? What did you think? Leave me a comment below and let me know! Enjoy!