Say goodbye to pizza cravings and hello to your new favorite low-carb obsession! These Portobello Mushroom Pizzas pack all the cheesy, savory goodness of a traditional pizza into a healthy, veggie-based crust. They’re the perfect quick weeknight dinner or guilt-free snack to satisfy those savory urges without derailing your goals. Get ready for a flavor explosion!
Ingredients
• Serves 1
• 3 large Portobello mushrooms
• 1 tbsp Olive oil
• 3 tsp Pizza seasoning
• 3 thin tomato slices
• 9 fresh spinach leaves
• 4.5 oz / 126g mixed mozzarella, Monterey Jack, and cheddar cheese, shredded
• 12 pepperoni slices
Instructions
1. Directions
2. Preheat your oven to 450°F (230°C). Gently wipe the Portobello mushrooms clean with a damp paper towel. Carefully snap off the stems and use a spoon to scrape out the dark gills from the underside of the caps.
3. Place the mushroom caps, hollow-side up, on a baking sheet. Brush the inside and outside with olive oil and sprinkle the insides evenly with pizza seasoning. Layer the spinach leaves, tomato slices, and shredded cheese mixture inside each cap.
4. Bake for 6-8 minutes, or until the cheese is melted and bubbly.
5. Carefully remove the baking sheet from the oven. Arrange the pepperoni slices on top of the melted cheese and switch the oven to the broil setting. Broil for 1-2 minutes, watching closely, until the pepperoni is golden and crispy at the edges.
Nutritional Information
• Nutritional Info per Serving
• Calories: 275
• Fat: 20g
• Net Carbs: 5g
• Protein: 20g
Pro Tips
• To prevent a soggy pizza, bake the mushroom caps for 5 minutes on their own before adding toppings. This helps release some of their natural moisture.
• Don’t skip scraping out the gills! They can release a dark, sometimes bitter liquid during cooking and will make your toppings muddy.
• For extra flavor, season the inside of the mushroom caps with a pinch of salt, pepper, and garlic powder along with the pizza seasoning.
• Feel free to customize your toppings! Add cooked sausage, diced bell peppers, onions, or olives for a different flavor profile.
FAQ
Q: How do you keep portobello mushroom pizza from getting soggy
A: To prevent a soggy pizza, pre-bake the mushroom caps for 5 minutes on their own before adding any toppings. This helps release their natural moisture and results in a firmer base.
Q: Is it necessary to remove the gills from portobello mushrooms
A: Yes, it’s important to scrape out the dark gills. They can release a dark, bitter liquid during cooking that can make your toppings muddy and affect the flavor.
Q: Can I customize the toppings on this low-carb pizza
A: Absolutely! This recipe is very versatile. Feel free to add other favorite toppings like cooked sausage, diced bell peppers, onions, or olives to create different flavor profiles.
Q: Is this Portobello Mushroom Pizza recipe keto-friendly
A: Yes, with only 5g of net carbs per serving, this recipe is an excellent keto-friendly and low-carb option to satisfy pizza cravings without derailing your dietary goals.
