Following a low carb diet can feel a little restrictive at times. Let’s face it, we all have cravings once in a while for something we know we shouldn’t eat. Especially when we are watching our carb intake. Pizza, for example, is one of those crave-worthy foods.
This low carb portobello mushroom pizza recipe is keto diet-friendly, too, and is the perfect addition to your low carb meal plan to help you stay on track. That’s right, portobello mushrooms are the perfect size for a personal pizza, and they are hearty enough to stand up to all the cheese and low carb toppings you can add.
You don’t have to feel left out if everyone in your family is having pizza. You can have your own in about 20 minutes, from start to finish. In fact, these portobello pizzas are so good everyone might want one. They are delicious and healthy, and you can set up a toppings bar which makes a meal a lot more fun.
We stuck to some classic pizza toppings here, but the low carb possibilities are only limited by your imagination.
Low Carb Portobello Pizzas Ingredients
The star of the pizza is the portobello mushrooms. But the sauce is the next important recipe. Our goal is to make a healthier version of pizza that fits into low carb diets. You will need to use sugar-free pizza sauce or marinara sauce.
It is important that you find the right sauce, or else this recipe will not be as healthy. You can get a little crazy with the cheese, though.
This recipe calls for mozzarella cheese, but you can switch it up, mix it up, or do whatever you’d like with the cheese. Then we have the toppings. You could go crazy with toppings, but we are keeping this healthy and low carb. Stick with spinach, olives, and pepperoni or sausage.
That will make for a great low carb pizza.
Preheat your oven to 425 degrees.
Line a cookie sheet with parchment paper.
Wash the mushrooms and remove the stems. It is important to thoroughly dry the mushrooms after you wash them. Mushrooms release liquid when they cook, and that will leave you with a soggy pizza crust. Be sure to pat the mushrooms dry on both sides with paper towels before you add toppings.
Place the mushrooms bottom side up on the cookie sheet and evenly spread the sauce onto each.
Sprinkle the mozzarella over each mushroom. Then add your toppings.
Bake for 10-15 minutes or until the cheese is starting to brown.
Remove from the oven and let the pizzas cool for 5 minutes before serving.
Low Carb Portobello Mushroom Pizza Recipe
- 6 Portobello Mushrooms
- 1/2 Cup No-Sugar Added Pizza Sauce or Marinara
- 1-1 1/2 Cups Shredded Mozzarella
- 1 Cup Spinach Sliced into Thin Ribbons
- 1/2 Cup Sliced Olives
- 1 Cup Mini Pepperoni or Sausage Crumbles
- Preheat your oven to 425 degrees.
- Line a cookie sheet with parchment paper.
- Wash the mushrooms and remove the stems. It is important to thoroughly dry the mushrooms after you wash them. Mushrooms release liquid when they cook and that will leave you with a soggy pizza crust. Be sure to pat the mushrooms dry on both sides with paper towels before you add toppings.
- Place the mushrooms bottom side up on the cookie sheet and evenly spread the sauce onto each.
- Sprinkle the mozzarella over each mushroom. Then add your toppings.
- Bake for 10-15 minutes or until the cheese is starting to brown.
- Remove from the oven and let the pizzas cool for 5 minutes before serving.
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