Low Carb Margherita Pizza with Portobello Mushroom Crust

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.

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!

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!

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)!

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

Pizza time! Get ready to dive into deliciousness!

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!

Low Carb Margherita Pizza with Portobello Mushroom Crust

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner 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

Low Carb Margherita Pizza with Portobello Mushroom Crust 1 2 3 4 5 Votes: 89 Rating: 3.33 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner 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:MetricUS Imperial

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.