Portobello mushroom pizza is a deliciously low-carb way to get your pizza on!
Stuffed with Italian sausage, a savory pizza sauce, and loads of melty cheese, this recipe is a keto keeper!
Portobello pizzas are savory, cheesy and extra delicious. Being keto is just a bonus!
Best Low-Carb Pizza!
- Quick to make! Portobello pizzas assemble quickly and can be served as an appetizer or a light dinner with a tangy salad!
- Healthy and wholesome ingredients! Mushroom pizzas are low in calories, but high in zesty Italian flavor.
- Easy variations! Make vegetarian pizzas by using black beans instead of the meat and load up on extra veggies and cheese!
- Prep in advance and oven-bake when ready!
Ingredients and Variations
Mushrooms – Look for large, unbroken portobellos with deep caps. For extra flavor, try throwing them on the grill for a few minutes before stuffing them.
Meat – Any protein works in this recipe! Italian sausage, ground beef, turkey, or chicken are all excellent choices.
Sauce – Pop open a can of tomato sauce or make homemade meat sauce and freeze some for future recipes.
Cheese – Cheese is a low-carb lover’s dream! Feel free to use any variety or a combination of whatever’s on hand!
How to Make Portobello Mushroom Pizza
- Clean and prepare mushroom caps (per recipe below).
- Brush mushrooms with oil and bake, gill side up.
- Cook and drain sausage. Stir tomato sauce, paste, and oregano and simmer.
- Fill mushroom caps with meat sauce, and top with cheese and other toppings, if desired.
- Bake until the cheese is melted or pop them under the broiler, if desired. Serve immediately.
Serving Suggestions for Portobello Pizza
Most pizza toppings are keto, so anything goes! Pepperoni, salami, bacon bits, diced ham, sliced red onions, black olives, jalapenos, spinach, and even chopped kale are all tasty toppings!
Add a tangy cucumber feta or green salad, and a side of roasted cauliflower and dill dip for dipping. Delish with a refreshing pitcher of slimming detox water and some tasty peanut butter cookies for dessert!
- Keep leftover portobello mushroom pizzas in a covered container on a few clean paper towels to absorb moisture in the refrigerator for up to 3 days. Reheat them in a toaster oven or under the broiler.
- Freeze cooled pizzas by wrapping them in plastic and placing them in a zippered bag for up to 3 months. Thaw in the refrigerator before reheating.
Did you try this Portobello Mushroom Pizza Recipe? Be sure to leave a rating and comment below!
Portobello Mushroom Pizza
- 4 portobello mushrooms
- 1 tablespoon olive oil
- ½ pound Italian sausage
- 1 cup low carb tomato sauce
- 1 tablespoon tomato paste
- ½ teaspoon oregano
- 2 cups shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- toppings as desired
- Preheat oven to 425°F.
- Clean mushrooms, remove stems, and use a spoon to scrape out the dark gills.
- Brush the mushrooms with olive oil and place open side down on a baking pan. Bake 10 minutes.
- While mushrooms are baking, brown the sausage until no pink remains. Drain fat.
- Stir in tomato sauce, tomato paste, and oregano. Simmer 5 minutes.
- Remove mushroom caps from the oven, fill with the meatsauce mixture, top with mozzarella cheese, parmesan and other toppings as desired.
- Place back into the oven and bake an additional 10 minutes or until tender and cheese is melted. Broil 2 minutes if desired.
- Nutrition calculated without toppings.
- Refrigerate leftovers in a covered container, on a few clean paper towels to absorb moisture, for up to 3 days.
- Reheat leftovers in a toaster oven or under the broiler.
- Freeze cooled pizzas wrapped in plastic, then in a zippered bag, for up to 3 months. Thaw before reheating.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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