PORTOBELLO MUSHROOM PIZZA (LOW CARB RECIPE) posted MARCH 31, 2017 by CAKEWH

Quick and easy portobello mushroom pizza ready in 20 minutes. It’s a vegan, gluten free, low carb and healthy alternative to regular pizza.
The first time I had a portobello mushroom pizza (no crust) was a few years ago at a restaurant in Miami.

Instead of a regular pizza dough, you are using portobello mushrooms for pizza crust.

Honestly, this gluten free pizza is so much better than that weird cauliflower crust pizza I tried once, which was downright awful! I can’t understand why it’s so popular.

This quick and easy portobello mushroom pizza recipe is:

Quick and easy to make- Ready in just 20 minutes.

Vegan
Gluten free
Healthy
Low carb
Made and with just 3 basic ingredients PLUS your choice of toppings (optional).

Here are some TIPS for making  portobello mushroom pizza (low carb recipe):

• You can use whatever type of cheese you like. I prefer mozzarella and some cheddar but I have a few friends who prefer portobello mushroom pizza with goat cheese. If you want to make vegan portobello mushroom pizza, make sure you are using vegan mozzarella cheese.

• To keep this recipe LOW CARB, make sure you are using a low sugar or no sugar pizza sauce.

• You can also make portobello mushroom pizza with pesto sauce by swapping out the tomato sauce for pesto. It’s a nice change.

• For any MEAT lovers out there, you can easily add your favorite meaty toppings and make portobello mushroom pizza with ground turkey, chicken or pepperoni.

• I only used olives in this pizza today but you can use any of your favorite vegetable toppings: onions, green peppers, jalapeños, broccoli, cherry tomatoes e.t.c.

• If you are making portobello mushroom pizza with spinach (especially frozen spinach), make sure to thaw it and squeeze out all the excess water.

• DON’T serve these pizzas as appetizers. Portobello mushrooms are huge and not bite sized.

• DON’T over-bake or else the mushrooms will release a lot of water and make a huge mess.

• Oven must be hot and preheated at 400 degrees when you place the tray inside.

• These portobello pizzas taste great when served fresh. I don’t recommend refrigerating leftovers.

PORTOBELLO MUSHROOM PIZZA (LOW CARB)

prep time

10 MINS
cook time
10 MINS
total time
20 MINS

Quick and easy portobello mushroom pizza ready in 20 minutes. It's a vegan, gluten free, low carb and healthy alternative to regular pizza.
SERVINGS: 4 PEOPLE
course: SIDE DISH
cuisine: AMERICAN
calories: 181 KCAL
author: CAKEWHIZ

INGREDIENTS

4 Portobello mushrooms
1 cup Pizza sauce
⅓ cup Your choice of toppings I used olives and red peppers
1 cup Mozzarella cheese
2 tbsp Italian seasoning
½ cup Parmesan cheese for topping
1 tsp Crushed red peppers for topping- optional

INSTRUCTIONS

Clean the mushrooms and remove the stems.
Place the mushrooms on a cookie tray sprayed with oil. Make sure the tops are facing down.

Spread pizza sauce on each mushroom.
Top off with your choice of vegetables/ meats and lots of mozzarella cheese.
Sprinkle some Italian seasoning on top of the pizzas.

Place the tray in the middle rack of the oven and bake at broiled/grill settings for 10 minutes or until the cheese has melted and is slightly golden brown.
Remove tray from oven and top off each portobello pizza with parmesan cheese, additional Italian seasoning and crushed red peppers.

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