Portobello Mushroom Pizza
If you’re looking for a delicious and healthy pizza option, portobello mushroom pizza is a great choice! These pizzas are made with portobello mushrooms in place of traditional pizza dough, making them keto, Paleo, and gluten-free.
Plus, portobello mini pizzas are easy to make – just top with your favorite sauce and pizza toppings, and bake!
Additionally, portobello mushrooms are naturally gluten-free, so they’re perfect for people with celiac disease or who are sensitive to gluten. Whether you’re following a keto, paleo, or gluten-free diet, portobello mushroom pizza is a delicious and nutritious option.
So why not give this keto portobello pizza a try tonight? You might just surprise yourself with how much you love it!
When I’m in the mood for a tasty and satisfying dinner, nothing hits the spot quite like portobello mushroom pizza. This savory dish is packed with flavor, thanks to its rich portobello mushroom base and gooey cheese topping (I made mine dairy-free).
Portobello mushrooms are a great choice because they have a firm texture and deep, earthy flavor, while also being low in carbs. When I’m eating keto I love to make this keto portobello mushroom pizza, almond flour pizza crust, or ground chicken pizza crust. They all keep my carbs low and my tummy full!
I love portobello pizzas.
I love easy meals. These pizzas reminded me of the mini pizzas my mom used to make for us when we were kids. She would take a hamburger bun or a hot dog bun, slice it in half and we would each put our toppings on it, and then she would put it under the broiler, and voila we would have pizza.
These are just as awesome and simple. The portobello mushroom requires 5 minutes of roasting first then you put your toppings on and roast for the remainder of the time. I went the extra step of sautéing my veggies.
Mushroom Cap Pizza Topping Ideas
What type of toppings should you put on your portobello mushroom cap pizza? You can add any toppings you want. I made these pizzas dairy-free by skipping the cheese. Add all of your favorite pizza toppings like:
- mozzarella cheese
Portobello Pizza Ingredients
- a few portobello mushrooms
- pizza toppings
- spaghetti sauce or sugar-free pizza sauce
- salt & pepper
How to Make Portobello Pizza
Preheat the oven to 375 degrees F.
Remove the stem of each mushroom, bake for 5 mins on a baking sheet with either olive oil (or another fat) brushed on the pan so the mushroom doesn’t stick or parchment paper.
If your sausage is uncooked, remove the casing and cook in a frying pan. I added my veggies so they would get the flavor of the sausage.
When 5 minutes is over, take the baking pan out of the oven and place your pizza toppings on the portobello mushroom and bake for an additional 20 minutes.
How to Store Keto Portobello Mushroom Pizza
If you end up with leftover portobello pizzas you can place them in an airtight container and keep them stored in your refrigerator for up to 5 days or in your freezer for up to 3 months.
Simply reheat the pizzas by placing them on a sheet pan with either parchment paper or drizzling oil on the sheet pan and then reheat in your oven, toaster oven, etc at 375 degrees F. until warm and the cheese is bubbling.
Easy Weeknight Keto Dinners
If you love eating keto, try out those fun keto dinners.
Portobello Mushroom Pizza Recipe
- 4 portobello mushrooms
- 1 sausage, cooked or uncooked
- variety of chopped veggies (I used the stems of the portobello mushrooms as mushrooms in my topping)
- 1/4 - 1/2 cup of spaghetti sauce
- Salt & Pepper and any additional spices
- Preheat the oven to 375 degrees F.
- Remove the stem of each mushroom, bake for 5 mins on a baking sheet with either olive oil (or another fat) brushed on the pan so the mushroom doesn't stick or parchment paper.
- If your sausage is uncooked, remove the casing and cook in a frying pan. I added my veggies so they would get the flavour of the sausage.
- When 5 minutes is over take the baking pan out of the oven and place your toppings on and bake for an additional 20 minutes.
- Serve and enjoy!
I prefer the taste of the pizzas roasted on a baking pan with no parchment paper but the cleanup is more time consuming.
Small portobello pizzas you can eat with your hands but large pizzas require cutting.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.