Portobello pizza is the ultimate answer for pizza lovers who wish to eat keto or simply make better choices.
I love using vegetables as a base for all kinds of pizza creations. 🍕Veggies are a better choice than a refined-flour crust, and they happen to be very tasty too!
In this particular recipe, the portobello mushroom base is nutritious, meaty and delicious, and the melty, cheesy topping is delightful, as one would expect.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty portobello 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 portobello 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.
Pizza sauce: Try to use sugar-free sauce. Rao’s is my favorite brand.
Shredded cheese: Either mozzarella or an Italian cheese blend.
Toppings: I like to use pepperoni. If you’re not a fan of processed meats, other options include olives and thinly sliced red onions.
How to make portobello pizza
Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Broil the mushrooms. You start by briefly broiling the mushrooms to pre-cook them. Drain the liquids they release on paper towels.
Stuff them. The next step is to fill the mushrooms with pizza sauce and cheese.
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.
Melt the cheese. Now broil them briefly, just to melt the cheese. That’s it! It’s an easy and quick recipe.
How to prevent sogginess
The only challenge with a portobello base is preventing sogginess. Mushrooms contain quite a bit of liquid, and the last thing you want is for them to release it into your lovely pizza! Here are my tips for preventing sogginess:
1. Wipe clean, don’t wash the portobello mushrooms. If you wash them, they can absorb too much water.
2. Remove the gills. They tend to release quite a bit of water (though I admit to not always doing this!).
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.
How to serve portobello pizza
It makes a wonderful snack, but it’s substantial enough to be an entree. When I serve it as an entree, I make two of them per person, and I serve them with the simplest and easiest of sides – microwave broccoli.
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- 2 large portobello mushroom
- Olive oil spray
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup marinara sauce, no added sugar (I use Rao’s)
- 1/2 cup shredded Italian cheese blend (2 oz)
- 8 pepperoni slices (1/2 oz)
- 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 or 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 with kosher salt, black pepper and garlic powder. Broil until just tender, 4-5 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 cheese is melted, 2-3 minutes. Serve immediately.