Enjoy pizza without the guilt with this quick, easy and healthy low-carb portobello mushroom pizza recipe that makes the perfect meal. Top this portobello pizza with some pizza sauce, protein, veggies of your choice, and cheese. Top with hot sauce and serve.
Bouncing back postpartum on a health kick with 2 littles under 2 is not as easy as it may seem. When I get a spare minute, it is usually to grab a quick shower, brush my teeth or wash my face. Ha! All jokes aside it is getting a little easier now that Brody is more on a schedule.
One of my most favored lunches to make that is healthy, easy and light is low-carb portobello mushroom pizza. I don’t typically follow a low-carb or no-carb diet, I do however look at my plate and balance out my carbs… sometimes even save them for wine. Ha! Not joking!
WHAT IS THE BEST MUSHROOM FOR PIZZA
If we are talking about pizza toppings, Shiitakes are the best mushroom topping. They are rich, creamy, and flavourful. Also, these mushrooms are also great sauteed in some EVOO, salt, and pepper and added to a burger in place of bacon. I went there, oh YES I did. Try it and get back to me. They have a crunch and texture like bacon. make sure you crisp them up when cooking… high heat!
But, if we are talking about the best mushroom for making pizza, it is hands down Portobello Mushrooms. They’re a perfect size for personal low-carb pizza. Don’t forget you need to scoop out the gills.
BEST PORTOBELLO MUSHROOM PIZZA TOPPINGS
Pizza toppings are your choice! I mean I love pineapple on pizza, and then there are others who think pineapple ruins pizza. So, for this recipe, you make the choices when it comes to the toppings.
You could keep this recipe even more simple by just adding cheese. Simple, easy, and still tasty. I like to load my portobello mushroom pizzas full of toppings. FULLY LOADED!
For this recipe I used:
- Coloured bell peppers, for some added sweetness.
- Red onion, for some sweetness and tang.
- Deli meat, hickory smoked for some smokey flavour.
Here are some other ideas for low-carb portobello mushroom pizza toppings:
- Mini sliced pepperonio
- Black olives
- Bacon bits
- Itilian sauage
- Ground meat
- BBQ sauce or Pesto as a base
My advice like anything when it comes to pizza is to make it your way. I am a pizza-loving queen, sometimes I’ll pick with my husband and get the meat lovers, and other times I get deluxe, which he never eats.
HOW TO MAKE LOW-CARB PORTOBELLO MUSHROOMS PIZZAS
Pre-heat oven to 425 degrees Fahrenheit.
Prepare mushrooms by removing gills, rinsing, and placing them on a baking sheet lined with parchment paper, and a cooling/cooking rack (oven-safe) placed on top of the parchment paper.
Place mushrooms on the rack. Add a tsp of EVOO to each mushroom bottom, spread over evenly with a kitchen brush, and sprinkle a generous amount of salt on them.
Bake at 425 for 8-10 minutes, until they start to crisp.
While mushrooms are pre-cooking, prepare the remaining ingredients.
Once mushrooms are pre-cooked, turn the oven back to 400.
Add on your cheese first, followed by your fav. vegetable and protein toppings.
Sprinkle with salt and pepper.
Add back into the oven for an additional 7-8 minutes, until cheese has melted and starts to bubble.
Remove from oven, let sit for 3-4 minutes, top with hot sauce and ranch. Enjoy!
HOW TO PREPARE PORTOBELLO MUSHROOMS
When it comes to preparing portobello mushrooms you want to make sure the gills are removed, mushrooms are rinsed well and dried before putting them in the oven.
Portobello mushrooms tend to hold a lot of water and release that when they’re being cooked. A very important step in this low-carb portobello mushroom pizza recipe is making sure we cook the water out as much as we can.
HOW TO SERVE PORTOBELLO MUSHROOM PIZZA
I like to say that one portobello mushrooms equal one serving. I like to serve my portobello mushroom pizza with a green salad, like caesar!
- 2 large portobello mushrooms, wash, membranes removed, pat dry
- 2 tsp olive oil, extra virgin
- 2-3 tbsp pizza sauce or BBQ sauce or Pesto as a base
- 2 tbsp (1 tbsp per pizza, more if using less of the following) of each of the following (you can make your own choice here): tomatoes, black olives, jalapenos, pineapple, and/or bell pepper
- 2-3 tbsp of chopped Italian sausage, bacon bits, mini pepperoni bites, and/or ground meat
- 3/4 cup shredded mozzarella cheese, split between two pizzas
- sprinkle with black pepper and sea salt
- Pre-heat oven to 425 degrees Fahrenheit.
- Prepare mushrooms by removing gills, rinsing, and placing them on a baking sheet lined with parchment paper, and a cooling/cooking rack (oven-safe) placed on top of the parchment paper.
- Place mushrooms on the rack. Add a tsp of EVOO to each mushroom all over, spread evenly with a kitchen brush, and sprinkle a generous amount of salt on them.
- Bake at 425 F for 8-10 minutes, until they start to crisp.
- While mushrooms are pre-cooking, prepare the remaining ingredients of your choice.
- Once mushrooms are pre-cooked, turn the oven back to 400 F.
- Add on your cheese first, followed by your chosen toppings.
- Sprinkle with salt and pepper.
- Add back into the oven for an additional 7-8 minutes, until cheese has melted and starts to bubble.
- Remove from oven, let sit for 3-4 minutes, and top with hot sauce and ranch. Enjoy!