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!
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 or pizza sauce.
Fill the cap with some shredded mozzarella cheese.
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!
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 cheese.
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.
Here I could hardly wait to dig in before I got them photographed for ya!
Served with a side salad, it makes a healthy, hearty lunch that’s totally satisfying!
If you’d like a printable copy of this recipe, click HERE.
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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!
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.
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.
What a wonderful low carb pizza Jane! Portobellos are so meaty and satisfying, I look forward to trying it 🙂
That looks delicious! I am Pinning.
Patty at Home and Lifestyle Design
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!
Thank you! This looks delicious! Rosie
Looks great Jane…love pizza and mushrooms are my favorite topping!!
Have a great weekend!
This looks awesome to me but the other members of my family don’t do mushrooms. The salad looks great also! : )
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
Thank you for this recipe. I cannot wait to try it. Yummy recipes that are healthy….I am so in!
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.
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!
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!
WOW this looks good. I am going to give it a try, thanks for sharing.
Oh this sounds so yummy!! We love mushrooms and I’m totally going to be making these soon. Thanks for the recipe Jane! 🙂
Oh, yum! I would love to try this recipe…thanks for sharing!
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
I will make this for dinner tonight. Thanks Jane.
Jane, I must try this. I am also reducing carbs. Thanks for sharing this.
I can testify. This is really good. Way to go Jane.