• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Keto Pizza Recipes » Portobello Pizza

    Portobello Pizza

    Last updated: May 2, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    This portobello pizza is ready in just 20 minutes and is the ultimate answer for pizza lovers who wish to forego a doughy crust.

    I like to top it with pepperoni, but there are plenty of other tasty options. And you can even keep the leftovers! They're surprisingly good.

    Portobello pizza topped with pepperoni.

    I love using vegetables as a base for all kinds of pizza creations. It's such a good way to eat more veggies and actually enjoy it!

    In this particular recipe, the portobello mushroom base is "meaty" and delicious, and the melty, cheesy topping is delightful, as one would expect. I really like portobello - check out this recipe for stuffed portobello mushrooms.

    Jump to:
    • Ingredients
    • Variations
    • Portobello Pizza Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Pizza Recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty pizza. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    • Portobello mushrooms: Since the mushrooms shrink quite a bit when we pre-broil them, it's best to buy large mushrooms - as large as you can find. It's also best to use flat mushrooms, to help mimic a regular pizza crust.
    • Olive oil spray: I love cooking with this flavorful oil, but if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
    • To season: Kosher salt, black pepper, and garlic granules.
    • Pizza sauce: Try to use sugar-free sauce. Rao's is my favorite brand.
    • Shredded cheese: I like to use either shredded mozzarella or an Italian cheese blend.
    • Toppings: I like to use pepperoni. Other tasty options include olives and thinly sliced red onions.

    Variations

    • The best way to vary this recipe is to use different toppings. Apart from pepperoni, I like to use olives, anchovies, sauteed mushrooms, sliced jalapenos, and bell pepper slices.
    • You can also use different cheeses. Provolone is a good substitute for mozzarella in this recipe. I tried it and liked it a lot.
    • In addition to garlic granules, I like to use dried oregano and/or dried thyme.

    Portobello Pizza Instructions

    Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Broil the mushrooms. You start by seasoning the mushrooms, then briefly broiling them to pre-cook them. Drain the liquids they release on paper towels. (Photos 1-2).
    • Stuff them. The next step is to fill the mushrooms with pizza sauce and cheese. (Photo 3).
    • Add toppings. Then top with your choice of toppings. As I said, I like to use pepperoni, but you can use whatever toppings you like. (Photo 4).
    • Melt the cheese. Now broil the mushrooms briefly, just to melt the cheese. That's it! It's such a quick and easy recipe. (Photos 5-6).
    A six-photo collage showing the steps for making portobello pizza.

    Expert Tip

    The main challenge with a portobello pizza base is preventing sogginess. Mushrooms contain quite a bit of liquid, and the last thing you want is for them to release the liquid into your lovely pizza! Here are my tips for preventing sogginess:

    1. Wipe clean, don't wash the mushrooms. If you wash them, they can absorb too much water.
    2. Remove the gills. They tend to release quite a bit of water.
    3. Pre-broil the mushrooms to release some of the water, then drain them, gill side down, on paper towels.
    4. In the final step of broiling, broil briefly, just until the cheese is melted.

    Recipe FAQs

    Should I remove the gills?

    It's a good idea to remove them since they tend to release water when the mushrooms are cooked, and we want to minimize that.

    Why do you pre-broil the mushrooms?

    Pre-broiling helps the mushrooms release water, and then we can drain that water and prevent a soggy pizza.

    Why is my portobello pizza watery?

    Perhaps you didn't pre-broil and drain the mushrooms prior to filling them. It's also possible that you overcooked them. Or maybe you didn't scrape out the gills.

    Even if you did everything right, the mushrooms might still release some water. Simply tilt each mushroom carefully to drain the water and place them on paper towels for a few minutes. They'll still be delicious!

    Serving Suggestions

    This tasty pizza makes a wonderful snack, but it's also substantial enough to serve as an entree.

    When I serve it for dinner as an entree, I make two of them per person, and I serve them with the simplest and easiest of sides - microwave broccoli. Another good side dish is this simple-yet-tasty arugula salad.

    Storing Leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Make sure to drain them first if there's any extra water in there.

    Reheat them gently, in the microwave at 50% power. They're also good cold!

    Two portobello pizzas served on a white tray.

    More Pizza Recipes

    • A hand scooping out pizza dip.
      Pizza Dip
    • Eggplant pizza served on a white plate.
      Eggplant Pizza
    • Zucchini pizza bites served on a white plate.
      Zucchini Pizza Bites
    • Peppers pizza served in a white baking dish.
      Peppers Pizza

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Portobello pizza served on a white platter with a napkin.
    4.94 from 64 votes
    Pin Recipe Share on Facebook Print Recipe

    Portobello Pizza

    This portobello pizza is ready in just 20 minutes and is the ultimate answer for pizza lovers who wish to forego a doughy crust.
    Prep Time10 minutes mins
    Cook Time12 minutes mins
    Total Time22 minutes mins
    Course: Snack
    Cuisine: American
    Servings: 2 servings
    Calories: 223kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 2 large portobello mushrooms
    • Olive oil spray
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic granules
    • ¼ cup marinara sauce (I use Rao's)
    • ½ cup Italian cheese blend or mozzarella, shredded (2 oz)
    • 8 pepperoni slices (½ oz)

    Instructions

    • Preheat your broiler on high. Set an oven rack in the middle of the oven. Line a rimmed broiler-safe baking sheet with foil for easy cleanup.
    • Wipe the mushrooms clean with a damp paper towel. Gently twist off the stem of each mushroom. Holding each mushroom in one hand, use a spoon to gently scrape out the gills.
    • Spray the mushroom caps with olive oil spray on both sides, and sprinkle them with kosher salt, black pepper, and garlic granules. Broil until just tender, about 4 minutes on each side.
    • Remove the mushrooms from the oven, keeping the broiler on. Drain them, gill side down, on paper towels. Wipe the baking sheet dry, then return the mushrooms, gill side up, to the baking sheet.
    • Fill each mushroom cap with half of the marinara sauce. Top with cheese and pepperoni (or your favorite toppings).
    • Place the mushrooms back under the broiler, in the middle of the oven, just until the cheese is melted, about 2 minutes. Serve immediately.

    Video

    Notes

    Since the mushrooms shrink quite a bit when we pre-broil them, it's best to buy large mushrooms - as large as you can find. It's also best to use flat mushrooms, to help mimic a regular pizza crust.
    Even if you did everything right, the mushrooms might still release some water. Simply tilt each mushroom carefully to drain the water and place them on paper towels for a few minutes. They'll still be delicious!

    Add Your Own Notes

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

    Nutrition per Serving

    Serving: 1mushroom | Calories: 223kcal | Carbohydrates: 7g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Sodium: 711mg | Fiber: 2g | Sugar: 3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon
    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More keto Pizza Recipes

    • Chicken crust pizza topped with olives.
      Chicken Crust Pizza
    • Keto breakfast pizza topped with eggs and bacon.
      Keto Breakfast Pizza
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust
    • Crustless pizza on a white plate.
      Crustless Pizza

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *
    Each comment is reviewed before being published. We reserve the right to publish, delete, or edit comments.

    Recipe Rating




    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Fall Recipes

    • Roasted pumpkin on a baking sheet.
      Roasted Pumpkin
    • Cabbage casserole served in a white baking dish with a serving spoon.
      Cabbage Casserole
    • Keto pumpkin pie topped with a dollop of whipped cream.
      Keto Pumpkin Pie
    • Moroccan chicken served in a white saucepan.
      Moroccan Chicken
    • Pulled chicken served in a white bowl.
      Pulled Chicken
    • Keto pumpkin bread, sliced, served on a white tray.
      Keto Pumpkin Bread
    • Pumpkin curry soup served in a white bowl.
      Pumpkin Curry Soup
    • Roasted butternut squash served in a white bowl with a napkin.
      Roasted Butternut Squash
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    Popular Recipes

    • Baked chicken breast served on a white plate with a fork.
      Baked Chicken Breast
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust
    • Microwave bacon served on paper towels.
      Microwave Bacon
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Turkey burger in a bun.
      Turkey Burgers
    • Grilled chicken breast, sliced and served on a white plate.
      Grilled Chicken Breast
    • Pork roast, sliced, and served on a white platter with broccoli.
      Easy Boneless Pork Roast
    • Baked chicken wings served on a white plate with a dip.
      Baked Chicken Wings

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Accessibility Statement


    Copyright © 2023