Easy Portobello Mushroom Pizzas - Low Carb & Gluten Free!

A close up view of a keto portobello mushroom pizza.

5 from 1 vote

Easy Portobello Mushroom Pizzas - Low Carb & Gluten Free!

Individual Portobello Mushroom Pizzas are a fun and tasty way to NOT feel like you're missing out, when going keto. Super customizable, too!

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American, Italian

Diet: Diabetic, Gluten Free

Servings: Individual Pizzas

Calories: 140kcal

Equipment

Broiling Pan

Ingredients

4 Portabello Mushrooms
⅓ cup Tomato Sauce
Toppings I use Pepperoni, Green Bell Pepper, and Black olives
1 cup Shredded Mozzarella Cheese
⅓ cup Shredded Parmesan Cheese
Seasonings optional. Garlic Powder, Italian Seasoning, Oregano etc.

Instructions

Preheat oven to 450 F, generously spray a broiling or roasting pan with oil. Set aside.
Remove stems from each of the mushrooms, gently scrub mushroom caps with a damp paper towel. If you’d like to scrape the gills out, use a spoon to do so at this point.
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, then top with a bit of Parmesan cheese.
If using seasonings, sprinkle a bit over each pizza.
Roast in the preheated oven for 10 minutes, or until heated through. If you like, you can put it under the broiler to brown the cheeses.
Serve immediately.

Notes

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.

Note: The nutritional information can vary wildly based on what ingredients you're using, and how much of them.

That being the case, "toppings" are not factored into the nutritional info provided.

Nutrition