This portobello pizza recipe is super easy to make and tastes just like pizza. Enjoy a low carb mushroom pizza with the best toppings that’s ready in less than 10 minutes. If you’re a pizza lover and look for a keto replacement, this is a great alternative.
I firmly believe that excellent keto meals are delivered from the desire to recreate flavor, texture while keeping it simple and super healthy.
I am a huge fan of easy keto recipes, and the portobello keto pizza is a perfect fit in this category.
If you’ve been following my blog for a while, you probably noticed my passion for making simple keto recipes, that taste great with common ingredients.
The keys to a successful keto diet are balance and a healthy mindset. Just by thinking you can succeed you’re already a step closer to your goal.
As a pizza lover and anything pastry made with wheat flour and sugar, I had a hard time trying to get used to the fact that carbs are giving me strange feelings.
When I was eating carbs, I was always lethargic, meaning that I never had enough energy. I thought I have to eat more and more to have the power to perform well on my daily tasks, but nothing changed until I switched to another lifestyle, denser in nutrients and healthy fats.
- What is Portobello Keto Pizza?
- Ingredients for Portobello Keto Pizza
- How to make portobello keto pizza?
- How to prevent Mushroom Pizza From Getting Soggy
- Nutrition facts for the keto pizza
- Other Delicious Recipe You’ll Love
- 10-minute Portobello Keto Pizza – Low Carb Mushroom Crust
What is Portobello Keto Pizza?
Today I am sharing with you a keto pizza recipe in which we will use Portobello mushrooms as the “crust”. I recently posted a fathead keto pizza recipe that I love so much, but it requires a little more work and dedication, yet the result is worth it.
Portobello mushrooms are highly nutritious and are a great vegetable to eat on a ketogenic diet because according to the USDA, one cup provides 5 g carbohydrates, 2.7 g dietary fiber, and plenty of vitamins and minerals including magnesium, potassium, niacin (vitamin B3) and riboflavin (vitamin B2).
If you are trying to follow a vegan keto lifestyle, portobello mushrooms are a great substitute since they are high in protein, low in carbs, and the texture is similar to meat.
Ingredients for Portobello Keto Pizza
The ingredients for the homemade keto pizza with portobello crust are super simple. All you need:
- Portobello Mushrooms, large
- Sugar-Free Pizza Sauce
- Mozzarella, shredded
- Chorizo Slices
- Fresh Basil
- Olive Oil
- Minced Garlic
- Salt & Pepper
Looks easy, right? The best part is that you can top the mushroom crust with your favorite toppings.
Basil leaves give a fragrant Italian flavor, that pairs perfectly with the fatty toppings. You can use homemade Italian seasoning as well. Oregano is my next choice if I don’t have basil on hand. I usually buy a basil plant because I use it quite a lot.
For the toppings, you can use bacon, cooked chicken or any meat you love. Sometimes, I top the portobello keto pizza only with sauce, mozzarella, spinach and tons of basil.
How to make portobello keto pizza?
The instructions are very simple, and there are a few tips to make the perfect pizza.
- Scrape out the gills from the mushrooms with a spoon then wipe them dry with a clean towel to reduce the wateriness. This is an important step that you should not skip.
- Brush the mushrooms thoroughly with the olive oil mixed with garlic and seasonings.
- After you take the mushrooms to the preheated oven, let them bake for 5 minutes on each side to remove as much of the moisture as possible.
- Remove the mushrooms from the oven and add any toppings you prefer. To top this low carb mushroom pizza, I chose sugar-free pizza sauce, mozzarella, chorizo, and fresh basil.
- Bake again until the cheese starts to melt.
How to prevent Mushroom Pizza From Getting Soggy
Mushrooms have a high content that releases when heated. Here are a few tips to help you get a cripy crust:
- Do not rinse the mushrooms underwater. Try wiping them clean, don’t wash the portobello mushrooms. If you wash them, they can absorb too much water.
- Remove the stems and the gills before baking as they release water while cooking.
- Pre-bake the mushrooms before at a high temperature before stuffing them or adding the pizza toppings. They will release some of the moisture. You can use paper towels to remove as much water as possible.
Nutrition facts for the keto pizza
Using my recipe, you will end up having two single-serving sized pizza that you can enjoy. Eating a single mushroom keto pizza provides:
- Calories: 137 kcal
- Carbohydrates: 5 g
- Dietary Fiber: 2 g
- Net Carbs: 3 g
- Protein: 6 g
- Fat 11 g
A single slice of the classic pizza (103 g) has 33g carbs. Eating the two portobello pizza mushrooms provides only 6g net carbs that are healthy and nutritious.
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Other Delicious Recipe You’ll Love
- Pizza Stuffed Chicken
- Keto Pizza Chaffle
- Zero Carb Chicken Pizza Crust – Keto & Low-Carb
- Easy Homemade Italian Seasoning Recipe
10-minute Portobello Keto Pizza – Low Carb Mushroom Crust
- Preheat the oven to 375°F/190°C.
- Remove the stems, wash and dry the mushrooms with a paper towel.
- Mix the oil with the garlic, salt, and pepper in a bowl.
- Bake for about 5 minutes in the preheated oven until the moisture starts to come off the mushrooms, turning them over once. Remove them from the oven. Use clean paper towels to remove as much moisture as possible.
- Brush each mushroom with the oil mixture and place them on a baking sheet.
- Spread the pizza sauce. Add 1-2 leaves of fresh basil and top with mozzarella and pepperoni slices.
- Bake for another 5 minutes or until the cheese starts to melt.
- Enjoy with more fresh basil on top.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: