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!