Craving pizza but want to keep things healthy and low-carb? Prepare to have your mind blown by the most ingenious pizza alternative that will satisfy your cheesy, saucy cravings without the guilt! These Portobello Mushroom Pizzas are about to revolutionize your diet, offering all the delicious pizza flavors you love with a fraction of the carbs. Imagine sinking your teeth into a perfectly crisp mushroom base, topped with melted mozzarella, vibrant bell peppers, and zesty marinara sauce – this is not just a recipe, it's a game-changer for pizza lovers everywhere!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 2 large portobello mushrooms
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced olives
- 1/4 cup diced bell peppers
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Carefully clean the portobello mushrooms using a damp paper towel, removing any dirt. Gently remove the stems and use a spoon to scrape out the dark gills from the underside of the mushrooms to create a clean, flat surface for toppings.
- Pat the mushroom caps completely dry with paper towels to remove excess moisture, which helps ensure a crisp pizza base.
- Lightly brush both sides of the mushroom caps with olive oil and season with a pinch of salt and black pepper.
- Place the mushroom caps gill-side up on the prepared baking sheet and pre-bake for 5-7 minutes to release excess moisture and create a firmer base.
- Remove mushrooms from oven and carefully drain any accumulated liquid.
- Spread marinara sauce evenly across the gill side of each mushroom, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese over the marinara sauce, covering the surface evenly.
- Top with sliced olives and diced bell peppers, distributing them uniformly across the mushrooms.
- Sprinkle Italian seasoning over the top of each pizza for additional flavor.
- Return the baking sheet to the oven and bake for 10-12 minutes, or until the cheese is fully melted and slightly golden brown.
- Remove from oven and let cool for 2-3 minutes to allow the cheese to set and prevent burning.
- Optional: Garnish with fresh basil leaves or a drizzle of extra virgin olive oil before serving.
- Slice and serve immediately while hot, enjoying your low-carb portobello pizza.
Tips
- Moisture is the Enemy: Always thoroughly pat your mushrooms dry to prevent soggy pizzas. Use paper towels to remove excess water before and after pre-baking.
- Prep Like a Pro: Remove the mushroom gills completely to create a smooth, flat surface that holds toppings perfectly.
- Pre-Baking is Key: The 5-7 minute pre-bake is crucial for removing moisture and creating a firmer base that won't turn soggy.
- Cheese Matters: Use freshly shredded mozzarella for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Customize Your Toppings: Feel free to experiment with different vegetables, proteins, or herbs to make this recipe your own. Pepperoni, spinach, or fresh herbs can add extra flavor.
- Serving Suggestion: Serve immediately after baking for the crispiest base and most melted cheese experience.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
