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Portobello mushroom caps replace the crust in these mini pizzas, topped with homemade pizza sauce, pepperoni and gooey mozzarella cheese!

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!

How to Make Portobello Mushroom Pizza

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!

YOU MIGHT ALSO LIKE THESE KETO AND LOW CARB PIZZA RECIPES…

Pizza Stuffed Peppers

SAUSAGE AND PEPPERONI PIZZA PIE

PEPPERONI PIZZA WITH FATHEAD DOUGH

PEPPERONI PIZZA BAGELS

CAULIFLOWER PIZZA CRUST

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Portobello Mushroom Mini Pizza - Keto and Low Carb

Portobello mushrooms take the place of the crust in these fun little pizza’s!  Add your favorite toppings, low carb marinara sauce and load it up with gooey cheese! 

Author Keto Cooking Christian

Course Main Course

Prep Time 3 minutes

Cook Time 15 minutes

Total Time 18 minutes

Servings 4

Calories 143kcal

INGREDIENTS

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

US Customary - Metric

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 the 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!

Nutrition Facts

Portobello Mushroom Mini Pizza - Keto and Low Carb

Amount Per Serving

Calories 143 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Carbohydrates 6g2%

Fiber 4g17%

Sugar 2g2%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

*All nutritional data is provided as a courtesy and is accurate to the best of my knowledge. I am not a certified Nutritionist, so if you are concerned about this data, please feel free to verify it using the nutrition calculator of your choice. All data is based on net carbs and does not include sugar alcohol (Swerve/Erythritol).

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