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!

plated Portobello Mushroom Pizza

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 to make Portobello Mushroom Pizza labeled: portobello mushrooms, shredded mozzarella, tomato sauce, shredded parmesan, tomato paste, oregano, and Italian Sausage

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!

Add Extra Flavor to the Sauce!

Chop the mushroom stems and scooped-out gills and add to the sauce for extra flavor and nutrition!

How to Make Portobello Mushroom Pizza

  1. Clean and prepare mushroom caps (per the recipe below).
  2. Brush mushrooms with oil and bake, gill side up.
  3. Prepare the meat sauce, then fill mushroom caps and top with cheese and other toppings, if desired.
  4. 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. Finish with a refreshing pitcher of slimming detox water and some tasty peanut butter cookies for dessert!

plated Portobello Mushroom Pizza


  • 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.

Other Low Carb Dinner Ideas!

Did you try this Portobello Mushroom Pizza Recipe? Leave a rating and comment below!

Portobello Mushroom Pizza on a plate
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Portobello Mushroom Pizza

Make this easy portobello mushroom pizza recipe for a cheesy and delicious low carb lunch, snack, or dinner!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Holly


  • 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.
5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Serving: 1portobelle mushroom pizza | Calories: 457kcal | Carbohydrates: 9g | Protein: 25g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 1195mg | Potassium: 723mg | Fiber: 2g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 6mg | Calcium: 384mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Two Portobello Mushroom Pizzas on a plate with text
Baked Portobello Mushroom Pizza with text
top image - a cooked portobello mushroom pizza. Bottom image - ingredients to make portobello mushroom pizza with text


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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
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  1. Are these macros for all 4 or individuals. The recipe doesn’t indicate. Would like to make these, but not sure. Macros seem really high if it’s for an individual pizza.