Mushroom Pizzas

Rather than a traditional crust, this involves topping a large portobello mushroom cap with our favorite pizza toppings.

As a long time pizza lover, I’ve got to say - it’s a great way to indulge my pizza cravings in a way that’s not only a great option for MY diet - keto - but in a way that’s enjoyed by the whole family.

It’s an easy dinner that comes together in just minutes - fantastic for quick weeknight meals! There have been times where we’ve found ourselves making this portobello pizza recipe on a daily basis!

So yeah, you could probably say it’s one of our favourite recipes!

Anyway, let’s get to it. You could be less than 15 minutes away from enjoying all the flavours of a good pizza... just on a mushroom crust!

Ingredients

This portobello mushroom pizza recipe uses really basic ingredients that will be easy to find in any grocery store. The best part? There’s a ton of room for customization, too!

Some notes for you:

Portabello Mushrooms

Portobello mushrooms are what takes the place of pizza dough, providing the low carb “pizza crust” for these portobello pizza mushrooms.

I like to use a large mushroom - or two! - per person. If you have smaller mushroom caps, you can do them up as mini pizzas -just keep an eye on the cooking progress.

Mushrooms give up a lot of water as they cook, so you don’t want to cook them TOO long - and smaller ones cook faster.

Tomato Sauce

I like to use marinara sauce on this - a low sugar version, like Rao's Marinara Sauce or my Keto Marinara Sauce... when I have some on hand.

In a pinch, I’ve used tomato paste that’s been thinned with a little chicken broth - it brings extra flavor, but also extra carbs.

All that said, you don’t need to feel tied to using a tomato based sauce as your pizza sauce.

If it fits your dietary needs / restrictions, try using Alfredo sauce, BBQ Sauce, or even basil pesto!

Cheeses

I use 2 cheeses in this recipe, most of the time: Shredded Mozzarella Cheese, and Shredded Parmesan Cheese.

That said, feel free to use any type of cheese that suits your needs and tastes. If you’d order it on a pizza, it belongs!

If you’re feeling fancy, you can even crumble goat cheese over mushroom cap pizzas that have been topped with, say, baby spinach, sun-dried tomatoes, artichoke hearts and grilled chicken.

Yum!

Toppings

The beauty of this recipe is that you can use whatever your favorite toppings are - whether we’re talking traditional pizza toppings, or more off-the wall.

We tend to go with classic pizza flavors as our default, making a kind of “deluxe” pizza.: Pepperoni, black olives, green bell pepper.

(The mushrooms usually present are already taken care off, with the “crust”!)

Sometimes we’ll cook up some Italian sausage - finely crumbled - and use that. Other times, we may add some crispy bacon.

Sliced up cherry tomatoes can be a tasty - and cute - addition.

Really, use whatever you like - just chop it up smaller than you would for a normal pizza!

Herbs & Seasonings, Optional

If you’re using a tasty pizza sauce, herbs and seasonings are optional, but still nice.

I’ll shake a bit of whatever I’m in the mood for, right at the end. Usually, this is some combination of:

Crushed Red Pepper Flakes
Dried Basil
Dried Oregano
Garlic Powder
Italian Seasoning

Sometimes I’ll add a bit over the pizza sauce - before adding toppings - as well.

Other times, I’ll chop up some fresh basil and use that, too!

How to Make Portabello Mushroom Pizzas

The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

Preheat oven to 450 F, generously spray a broiling or roasting pan with oil. Set aside.

Prepare your toppings. I like to cut everything fairly small.

If you’d like to scrape the dark gills out from the underside of the caps, use a spoon to do so at this point - we generally don’t bother.

Arrange mushroom caps - rounded side down - on broiling pan.

Spread each mushroom with a Tablespoon or so of tomato sauce, then top with about half the toppings you want to use.

Divide shredded mozzarella over each pizza, spreading it evenly over each mushroom cap.

Scatter remaining pizza toppings over each mushroom.

If using seasonings, sprinkle a bit over each pizza.

If you like, you can put it under the broiler to brown the cheeses.

Note: For best results, don’t over cook these. Long cook times bring out a lot of water, and extra moisture can mean soggy mushrooms!

This doesn’t work super well as leftovers, but you CAN prepare the pizzas ahead of time and just cook them as needed. They’ll be good in the fridge for a few days before cooking.

More Keto Italian Recipes

Missing your dinners out at Italian restaurants? Here are a few keto recipes to make low carb versions at home!

Keto Mozzarella Sticks
Low Carb Chicken Piccata Zoodles
Keto Chicken Parmesan
Low Carb Marinara Sauce
Keto Spinach Feta Lasagna [Spanakopita Lasagna]
Pesto Chicken Lasagna
Keto Lasagna
Low Carb Tiramisu
Keto Biscotti
Italian Wedding Soup
Low Carb Spaghetti and Meatballs
Keto Stromboli Meatloaf

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @LowCarbHoser - or post it to My Facebook Page - so I can cheer you on!

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... and hey, if you love the recipe, please consider leaving a star rating and drop us a line in the comment section! (Sharing the post on social media is always appreciated, too!)