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Low Carb Margherita Pizza with Portobello Mushroom Crust

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Keep your pizza lower in calories and carbs and packed with nutrients with this comfort food makeover! This Low Carb Margherita Pizza with Portobello Mushroom Crust is fantastic as a main, appetizer or side dish. You can make these in your oven under the broiler any time of year. They’re also great on the barbecue for a quick and easy summer meal.

Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition

These mini pizzas are made with portobello mushroom caps instead of wheat crust, making them low carb, keto, gluten-free and vegetarian. They’re also packed with potential cancer-fighting nutrients!

This recipe is also a win because these mini pizzas are ready in 15 minutes (including prep time)! That’s faster than any pizza can be ordered and delivered!

Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition

Fun fact about Portobello mushrooms: they are just bigger cremini mushrooms! As soon as I learned that I said goodbye to button mushrooms forever and am cremini all the way. You’re getting soooo much more flavor for the same price as those boring button ones. I should get T-shirts made!

Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition

Margherita pizza is classic for a reason. Tomato + basil + mozzarella = love forever. Also known as Caprese (salad), this flavor combo is a winner.

If you’re feeling adventurous and want to mix it up with your toppings, by all means… try adding some olives, chopped bell peppers, spinach… the world’s your oyster (mushroom joke)!
Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition

This recipe is a fun one for family pizza night (let everyone decorate their own) or for meal prep so you have delicious lunches to look forward to.

Low Carb Margherita Pizza with Portobello Mushroom Crust

Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition

Pizza time! Get ready to dive into deliciousness!

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

 

Love this recipe and want to try another veggie-fueled pizza crust? Look no further than these slow carb and paleo Butternut Squash Mini Pizzas!

Easy Paleo Pizza Crust - Butternut Squash Mini Pizzas - gluten free, vegan, pegan, grain free - Christy Brissette registered dietitian nutritionist in the media - 80 Twenty Nutrition

 

Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition
Low Carb Margherita Pizza with Portobello Mushroom Crust
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Votes: 90
Rating: 3.33
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These margherita pizzas are made with portobello mushroom caps instead of wheat crust, making them low carb, keto, gluten-free, vegetarian and packed with potential cancer-fighting nutrients! They're fantastic as a main or side dish. You can make these pizzas in the oven year-round or on the barbecue for a quick and easy summer meal.
  • CourseAppetizer, Dinner, Lots of Leftovers, Lunch, Main, Main Dish, Potluck, Side Dish, Vegetarian
  • Cuisineamerican, BBQ, Canadian, Comfort Food, Italian, Meal Prep, Party Food, Sports Night
Servings Prep Time
4 (2 mini pizzas per person) 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 (2 mini pizzas per person) 5 minutes
Cook Time
10 minutes
Low Carb Margherita Pizza with Portobello Mushroom Crust - Gluten-Free, Keto, Vegetarian - media registered dietitian Christy Brissette 80 Twenty Nutrition
Low Carb Margherita Pizza with Portobello Mushroom Crust
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 90
Rating: 3.33
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
These margherita pizzas are made with portobello mushroom caps instead of wheat crust, making them low carb, keto, gluten-free, vegetarian and packed with potential cancer-fighting nutrients! They're fantastic as a main or side dish. You can make these pizzas in the oven year-round or on the barbecue for a quick and easy summer meal.
  • CourseAppetizer, Dinner, Lots of Leftovers, Lunch, Main, Main Dish, Potluck, Side Dish, Vegetarian
  • Cuisineamerican, BBQ, Canadian, Comfort Food, Italian, Meal Prep, Party Food, Sports Night
Servings Prep Time
4 (2 mini pizzas per person) 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 (2 mini pizzas per person) 5 minutes
Cook Time
10 minutes
Ingredients
  • 8 Portobello mushrooms stems removed
  • 1 tbsp olive oil
  • 1/2 tbsp garlic powder
  • pinch salt
  • 1/4 tsp pepper
  • 1/2 cup crushed tomatoes
  • 1 tbsp dried oregano
  • 1 tbsp red pepper flakes optional (if you want some spiciness)
  • 1 cup mozzarella cheese grated
  • 1 cup cherry tomatoes cut into slices
  • 1/2 cup fresh basil
  • 2 tbsp balsamic vinegar
Servings: (2 mini pizzas per person)
Units:
Instructions
  1. Turn on your broiler. Line a baking sheet with foil. Place the mushrooms on the tray stem side down (where the stem used to be) and drizzle with olive oil. Sprinkle with the garlic powder, salt and pepper. Broil for 5 minutes.
  2. Take your mushrooms out of the oven and flip so they're stem side up. Top them with your crushed tomatoes, dried oregano, red pepper flakes (if using), cheese and tomatoes. Broil for 5 minutes.
  3. Top with basil, drizzle with balsamic and enjoy!
Recipe Notes

Nutrition Facts
Low Carb Margherita Pizza with Portobello Mushroom Crust
Amount Per Serving
Calories 190 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 15mg 5%
Sodium 192mg 8%
Potassium 722mg 21%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 4g
Protein 15g 30%
Vitamin A 14%
Vitamin C 23%
Calcium 23%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Blog, Dinner, Gluten Free, Healthy Eating, Low Carb, Lunch, Recipes, Superfoods, Vegetarian, Veggies Galore

Reader Interactions

Comments

  1. Hospitals in Lahore says

    March 15, 2017 at 7:20 am

    Its truly a new recipe for me. I didnt have tried any pizza like this. I will definitely try this. Thanks for sharing its recipe

    Reply
  2. Gynecologist in Lahore says

    August 24, 2017 at 8:32 am

    Very nice recipe. thanks for sharing this recipe with us. I will definitely try this at home

    Reply
  3. Lois says

    December 29, 2017 at 8:51 pm

    Mushrooms in pics look like they are stem side up

    Reply
    • Christy Brissette RD says

      August 27, 2018 at 2:07 pm

      Thanks for pointing that out, Lois. I start the recipe with the mushrooms stem side down and then take them out and flip them before adding all the toppings. I’ve updated the recipe instructions. Thanks so much for commenting and hope you liked the recipe 🙂

      Reply
  4. Gillian Chartrand says

    September 8, 2018 at 6:27 pm

    We just had this for dinner tonight. I changed it slightly and added pesto sauce instead of crushed tomatoes and also added thinly sliced peach and blue cheese – was excellent!!!

    Reply
    • Christy Brissette RD says

      April 14, 2019 at 8:46 am

      Gillian, that sounds absolutely incredible! Thanks for sharing… I’ll have to try your version.

      Reply
  5. Bill Ayers says

    October 15, 2018 at 12:27 pm

    this looks like a really easy pizza to make and it looks tasty as well. What are the macros for this, specifically carbs? Thank you in advance

    Reply
    • Christy Brissette RD says

      November 2, 2018 at 2:48 pm

      Thanks so much, Bill! I’ve added in a Nutrition Facts table so you have calories, macros and more. Hope you enjoy it.

      Reply

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Christy Brissette writing best registered dietitian nutritionist and food expert on Washington Post, Huffington Post

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Christy Brissette, MS, RD is a registered dietitian and nutrition and food communications expert.

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