10-minute Portobello Keto Pizza – Low Carb Mushroom Crust

Portobello mushroom pizza lifted with a fork showing melted mozzarella

4.75 from 8 votes

10-minute Portobello Keto Pizza – Low Carb Mushroom Crust

Enjoy a portobello mushroom pizza that delivers big flavor without the heavy crust. These mushrooms make the perfect low carb pizza base, sturdy enough for all your favorite toppings. Naturally low carb, gluten free, and ready in 10 minutes, this easy pizza alternative is perfect for a quick lunch or light dinner.

Prep Time5

Cook Time5

Total Time10

Course: Dinner

Cuisine: American

Servings:

Calories: 159kcal

Ingredients

2 large portobello mushrooms
2 tbsp pizza sauce
1/4 cup shredded mozzarella cheese
6 slices chorizo or pepperoni
6 fresh basil leaves chopped
1 tbsp olive oil
1 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove the stems from the mushrooms and gently scrape out the gills with a spoon if desired. Wipe clean with a damp paper towel and pat completely dry.
In a small bowl, mix the olive oil, minced garlic, salt, and pepper.
Place the mushrooms cap side down on the baking sheet. Bake for 5 minutes to release excess moisture.
Remove from the oven, flip them over, and carefully blot away as much liquid as possible with paper towels. This step helps prevent soggy pizzas.
Brush the inside of each mushroom cap with the garlic oil mixture.
Spread the pizza sauce evenly inside each mushroom. Add basil, then top with mozzarella and chorizo or pepperoni slices.
Bake for another 5 to 8 minutes, or until the cheese is melted and bubbly.
Finish with extra fresh basil before serving.

Notes

You can also make this portobello mushroom pizza in the air fryer. Pre-cook the mushrooms at 375°F (190°C) for 4–5 minutes to release moisture, blot dry, then add toppings and cook for another 3–5 minutes until the cheese is melted and bubbly.

Storage - Store leftover portobello mushroom pizzas in an airtight container in the refrigerator for up to 3 days.

Protein Boost - Want to make it higher in protein? Add grilled chicken, turkey sausage, or extra mozzarella.

Serving Idea - Serve with a simple arugula salad dressed with olive oil and lemon for a balanced meal.

Nutrition