A fun healthy low carb twist on pizza, this Portobello Mushroom Pizza recipe is healthy and will satisfy your pizza craving! Enjoy!
I’m not going to lie, this was not easy to photograph and near the end right before I gave up, I snapped the shot above sooooo this is pretty much the only photograph of this dish in this post. But hey, there’s a video ;)
As you all know, I have a relationship with pizza. I used to work at a pizza joint and I like making fun pizza creations like my Stuffed Pizza Balls/Pull Apart Bread in a Skillet. The other day, we were having pizza for dinner (because why not?) when this recipe started floating around in my head. I usually don’t like eating the crust of certain pizzas (hello Domino’s) so I was thinking about making a crustless pizza over the weekend. While wandering in the grocery store for the ingredients, I made my way over to the mushroom section because pizza (is not complete without mushrooms) and the portobello mushrooms caught my eye. Um, how amazing would it be to have that as the crust?! Into the cart that went and I rushed home to play with the recipe.
Portobello Mushroom Pizza Attempts…
Portobello Mushroom Pizza Attempt 1: I forgot that mushrooms are like 90% liquid (not a real statistic, please don’t quote me haha) annnnnnd it came out of the oven looking like a little soup bowl. Lesson learned, bake the mushrooms first to get some of the water out.
Portobello Mushroom Pizza Attempt 2: if you bake it round side up first before flipping, your portobello mushroom pizza will come out flat. If you bake it round side down first and then flip it over to drain, the mushroom should retain some of it’s roundish shape and look more like the photograph.
Portobello Mushroom Pizza
- 3-5 large portobello mushrooms
- 1/2 cup tomato paste or pizza sauce
- 1/2 cup mozzarella cheese, shredded/grated
- 1 clove garlic, sliced/minced
- mini pepperoni and oregano for toppings (and your toppings of choice)
- Heat oven up to 400F
- Wash and remove the stem of the portobello mushrooms (you can bake them too and just eat them plain if you don't want to waste food).
- Bake the mushrooms for 10-15 minutes to dry out the mushroom. Make sure all the liquids are out of mushroom after taking them out of the oven.
- Let the mushrooms cool down for a few minutes before putting on the pizza sauce.
- Top off with cheese a bit of garlic and your toppings of choice, I put in some mini pepperonis.
- Bake for 15-20 minutes again.
- Serve (top off with Oregano if you choose)
QOTD: What’s your healthy take on pizza?
[Tweet “A healthy twist on #pizza. Portobello Mushroom Pizza (with video!)”]
Other places to connect with me
Instagram: @runcarmyrun @curiouslychasing @carmyshungry
Email: [email protected]
Vlogs/Recipe Videos: Youtube