Portobello Mushroom Mini Pizza – Keto and Low Carb

Have you ever been in the mood for pizza, but just didn’t have the time to make a fathead or other Keto-friendly pizza crust?  Portobello mushrooms take the place of the crust in these fun little pizza’s!  Add your favorite toppings, low carb marinara sauce (or make my recipe) and load it up with gooey cheese!

Ingredients

4 large portobello mushrooms

3/4 cup shredded mozzarella cheese

1/2 cup low carb marinara sauce (see my recipe here)

1/2 cup sweet Italian sausage, ground and cooked

1/4 uncured pepperoni slices, quartered (or mini slices)

1/4 teaspoon dried oregano

Preparation

Preheat oven to 375F

Clean mushrooms with a slightly damp paper towel, remove the stems and scrape out the gills.  Place mushroom caps top side down, on a baking sheet lined with parchment paper.  Brush the tops with olive oil and bake for 5 minutes.

Remove from the oven and increase oven temperature to 425F.  Flip the mushroom caps over and soak up any liquid with paper towels. Add marinara sauce, part of the mozzarella cheese, sausage, pepperoni and top with the remaining cheese.

Bake again at 400F for an additional 10 minutes, or until cheese is melted and golden.  If the cheese isn’t melted enough, bake for another 2 minutes on the top rack of your oven. Allow to cool slightly before serving. Garnish with a little sweet basil and enjoy!

 Makes 4 Mini Pizza’s

Macros (with my marinara sauce):  Fat 8 grams – Protein 10 grams – Carbs (net) 2 grams

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Portobello Mushroom Mini Pizza - Keto and Low Carb

Prep Time

3 mins

Cook Time

15 mins

Total Time

18 mins

 

Have you ever been in the mood for pizza, but just didn’t have the time to make a fathead or other Keto-friendly pizza crust? Portobello mushrooms take the place of the crust in these fun little pizza’s! Add your favorite toppings, low carb marinara sauce (or make my recipe) and load it up with gooey cheese!

Course: Main Course

Servings: 4

Ingredients

• 4 large portobello mushrooms
• 3/4 cup shredded mozzarella cheese
• 1/2 cup low carb marinara sauce (see my recipe)
• 1/2 cup sweet Italian sausage, ground and cooked
• 1/4 cup uncured pepperoni slices, quartered (or mini slices)
• 1/4 teaspoon dried oregano

Preparation

1. Preheat oven to 375F
2. Clean mushrooms with a slightly damp paper towel, remove the stems and scrape out the gills. Place mushroom caps top side down, on a baking sheet lined with parchment paper. Brush the tops with olive oil and bake for 5 minutes.

3. Remove from the oven and increase oven temperature to 425F. Flip the mushroom caps over and soak up any liquid with paper towels. Add the marinara sauce, part of the mozzarella cheese, sausage, pepperoni and top with the remaining cheese.

4. Bake again at 400F for an additional 10 minutes, or until cheese is melted and golden. If the cheese isn’t melted enough, bake for another 2 minutes on the top rack of your oven. Allow to cool slightly before serving. Garnish with a little sweet basil and enjoy!