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!
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| Servings | Prep Time |
| 4 (2 mini pizzas per person) | 5 minutes |
| Cook Time |
| 10 minutes |
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- 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
- 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.
- 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.
- Top with basil, drizzle with balsamic and enjoy!
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
Very nice recipe. thanks for sharing this recipe with us. I will definitely try this at home
Mushrooms in pics look like they are stem side up
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 🙂
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!!!
Gillian, that sounds absolutely incredible! Thanks for sharing… I’ll have to try your version.
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
Thanks so much, Bill! I’ve added in a Nutrition Facts table so you have calories, macros and more. Hope you enjoy it.