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    Home » Recipes » Main Dishes

    Low Carb Portabella Pizzas

    By: Jane · Updated: 1 Jan, '19 · This post may contain affiliate links · 24 Comments

    Sharing is caring!

    Low carb portobello pizza

    These low carb portabella pizzas will satisfy any pizza craving that you may have! They are delicious and satisfying, and you'll never miss the carbs!

    Low carb portabella pizzas | cottage at the crossroads

    Hi everyone! I'm back with a delicious low carb pizza recipe as promised! In case you missed our last post, Leo and I made a New Year's resolution to eat more healthy this year, and part of that plan is to reduce the number of carbs that we eat.

    This recipe is a healthy alternative to those pizza cravings because the crust of the pizza is a portabella mushroom cap.

    We've already had these pizzas twice and I have a feeling that we'll be eating them pretty frequently because they are so good! Even people who are not counting carbs will love these!

    Low carb portabella pizzas | cottage at the crossroads

    First, you will need to purchase some portabella mushroom caps. When you take them out of the package, don't rinse them with water. Instead, use a damp paper towel to wipe them down, remove the stem, and scrape out most of the gills with a spoon.

    Preheat your oven to 375 degrees, line a baking sheet with aluminum form, turn the mushroom caps gill side down, and pre-bake the caps for about 8 minutes.

    After pre-baking, place the mushroom caps onto a paper towel to remove any moisture. When they have finished draining, turn them gill side up onto the baking pan. Brush the inside of the caps with 1 tablespoon olive oil and 1 tablespoon spaghetti sauce per mushroom cap..

    Low carb portabella pizzas | cottage at the crossroads

    Fill the cap with some shredded mozzarella cheese.

    Low carb portabella pizzas | cottage at the crossroads

    You can play around with your toppings. I like to add some small pieces of pepperoni to give them that real pizza flavor, but you could use a little browned ground beef or sausage. But they would be equally good if you used only veggies!

    Low carb portabella pizzas | cottage at the crossroads

    I added some sliced cherry tomatoes when I made them this time, but I used black olives previously. I'm thinking how yummy they would be with some sauteed spinach, garlic, bell peppers, onions, etc. And you could even experiment with different cheeses.

    Low carb portabella pizzas | cottage at the crossroads

    After I get them assembled, I like to add a little grated Parmesan cheese on top and then I bake them at 375 degrees for an additional 15-20 minutes or until the cheese is melted and beginning to turn golden.

    Low carb portabella pizzas | cottage at the crossroads

    Here I could hardly wait to dig in before I got them photographed for ya!

    Low carb portabella pizza | cottage at the crossroads

    Served with a side salad, it makes a healthy, hearty lunch that's totally satisfying!

     

    📋 Recipe

    Portobello pizzas

    Low Carb Portabella Pizzas

    Jane
    A delicious, low carb way to satisfy pizza cravings! 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 28 minutes mins
    Total Time 43 minutes mins
    Course Main Course
    Cuisine American
    Servings 2
    Calories 345 kcal

    Ingredients
      

    • 2 portabella mushrooms large
    • 1 tablespoon olive oil extra virgin
    • 2 tablespoons pizza sauce
    • 1 cup mozzarella cheese shredded
    • ½ cup Parmesan cheese shredded
    • 8 pepperoni slices cut into smaller pieces

    Instructions
     

    • Preheat oven to 375 degrees.
    • Using a damp paper towel, wipe off the mushroom caps. Remove the stems and scrape the gills with a spoon.
    • Cover a baking sheet with aluminum foil, place the mushroom caps gill side down onto the baking sheet and pre-bake for about 8 minutes.
    • Transfer the mushroom caps onto a dry paper towel to remove any moisture.
    • Place the mushroom caps back on the baking sheet and brush with 1 tablespoon olive oil. 
    • Add 1 tablespoon pizza sauce to the inside of each cap.
    • Fill the caps with mozzarella cheese, pepperoni bits, and any other desired toppings.
    • Sprinkle the top with Parmesan cheese.
    • Bake at 375 degrees for 15-20 minutes or until the cheese is melted. 

    Notes

    Assorted toppings such as black olives, sliced cherry tomatoes, sauteed garlic, onions and peppers, spinach, etc. can be added according to your tastes.

    Nutrition

    Serving: 1pizzaCalories: 345kcalCarbohydrates: 3.6gProtein: 17.9gFat: 25.3gSaturated Fat: 9.3gCholesterol: 51mgSodium: 743mg
    Keyword low carb
    Tried this recipe?Let us know how it was!

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    1. Paula

      January 03, 2019 at 6:48 pm

      I am looking forward to trying this recipe. I love Portabellas and know that this will be a hit at my house.

      Reply
    2. Romana

      February 04, 2016 at 12:57 pm

      This was so good! My husband was so skeptical. But I topped it with sautéed spinach, halved cherry tomatoes, pepperoni, and delicious carmelized onions!!! The carmelized onions really set it off! My hubby even had seconds!

      Reply
    3. Suzy Raffensperger

      January 21, 2015 at 3:46 pm

      I'm always on the lookout for something that can be used on my Take Shape For Life program. This will fit in with my Lean and Green meals perfectly. Thanks for cutting out the work of having me come up with something new for this weeks dinner. Glad I found your site and I love the RADIO. You gained a listener today.

      Reply
    4. liz

      January 23, 2014 at 10:11 pm

      I finally had a chance to make these pizzas. Here are my variations - I had smaller portobellos but that was the right size for me. I may flatten the caps the next time around, this time they were more cups than flat pizza crusts.

      I opened a small jar of roasted tomato and olive bruschetta sauce and a small jar of marinated artichoke hearts. Since both of these had plenty oil, I skipped the olive oil and added lots of the bruschetta sauce, a quarter artichoke heart, a bit of shredded cheese. I didn't have space to add anything else!

      It was wonderful and I am still quite full from this delicious dinner. I think this is a great recipe and one that can be based on whatever you have in the pantry or fridge.

      Reply
    5. Mary

      January 17, 2014 at 8:07 am

      What a wonderful low carb pizza Jane! Portobellos are so meaty and satisfying, I look forward to trying it 🙂

      Reply
    6. Patty at Home and Lifestyle Design

      January 14, 2014 at 8:24 pm

      That looks delicious! I am Pinning.
      Patty at Home and Lifestyle Design

      Reply
    7. Atta Girl Amy

      January 14, 2014 at 9:48 am

      These look delicious, Jane. I love portobellos; they have such a rich, meaty flavor. But I don't make them nearly enough, and I've never thought to turn them into pizzas. Pinning this recipe and making these soon. Please don't tell my husband how simple these are to make. I want him to think I slaved over them!

      Reply
    8. Rosie M.

      January 13, 2014 at 10:26 am

      Thank you! This looks delicious! Rosie

      Reply
    9. Shirley@Housepitality Designs

      January 11, 2014 at 8:27 am

      Looks great Jane…love pizza and mushrooms are my favorite topping!!
      Have a great weekend!

      Reply
    10. Tonya

      January 10, 2014 at 11:06 pm

      This looks awesome to me but the other members of my family don't do mushrooms. The salad looks great also! : )

      Reply
    11. Kathleen G

      January 10, 2014 at 8:55 pm

      My husband and daughter would love this pizza! Love mushrooms. We are trying different recipes to incorporate more veggies in our main meals. Meatless dinners. Kathleen in Az

      Reply
    12. Melanie

      January 10, 2014 at 6:35 pm

      Thank you for this recipe. I cannot wait to try it. Yummy recipes that are healthy....I am so in!

      Reply
    13. Dawn

      January 10, 2014 at 5:15 pm

      Yummy, Have you ever made a crust from cheese? That's my favorite low-carb way. It looks like you two are keeping with your diet.

      Reply
    14. AnnMarie

      January 10, 2014 at 1:20 pm

      Looks and sounds luscious!! I grill or broil portobella's for myself as a burger when my husband and son are having the real thing. I love having a new recipe for these delicious mushrooms....thank you! Pinned!

      Reply
    15. Bonbongirl

      January 10, 2014 at 9:21 am

      What a great idea to use a portabella mushroom for the 'crust'! I think I'll make this recipe but skip the pepperoni as an attempt to cut out eating red meat. I like your idea of using all veggies & can't wait to try this out. Thanks, Jane!

      Reply
    16. Betty

      January 10, 2014 at 6:58 am

      WOW this looks good. I am going to give it a try, thanks for sharing.

      Reply
    17. Vanessa

      January 09, 2014 at 11:59 pm

      Oh this sounds so yummy!! We love mushrooms and I'm totally going to be making these soon. Thanks for the recipe Jane! 🙂

      Reply
    18. Moni ~ Zu Haus at Home

      January 09, 2014 at 9:33 pm

      Oh, yum! I would love to try this recipe…thanks for sharing!

      Reply
    19. Betty

      January 09, 2014 at 2:38 pm

      Yum! I love Portabello mushroom burgers. And I know I would love the pizza too. Thanks for sharing a delicious recipe.
      Betty @ My Cozy Corner

      Reply
    20. Jean

      January 09, 2014 at 12:46 pm

      I will make this for dinner tonight. Thanks Jane.

      Reply
    21. Kim

      January 09, 2014 at 12:16 pm

      Jane, I must try this. I am also reducing carbs. Thanks for sharing this.

      Reply
    22. Leo@Cottageatthecrossroads

      January 09, 2014 at 12:09 pm

      I can testify. This is really good. Way to go Jane.

      Reply

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