Low Carb Portabella Pizzas
Dive into guilt-free indulgence with these Low Carb Portabella Pizzas—an irresistible and nutritious twist on everyone’s favorite comfort food! These mini pizzas use hearty, flavor-packed Portabella mushroom caps as the crust, making them a perfect low-carb, keto-friendly alternative to traditional pizza. Seasoned with fragrant Italian herbs, garlic powder, and a touch of olive oil, each mushroom is loaded with melty mozzarella, tangy pizza sauce, and a hint of Parmesan for a flavor explosion in every bite. Customize with optional pepperoni or fresh basil to suit your taste! Ready in just 25 minutes, this recipe is perfect for busy weeknights or a creative appetizer option. Savor all the pizza flavor you love, minus the carbs!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 Portabella mushroom caps
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Pizza sauce
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 12 slices Pepperoni slices (optional)
- 4 leaves Fresh basil leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Step 2
Clean the Portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems, and use a spoon to scrape out the gills if desired.
Step 3
Brush both sides of the mushroom caps with olive oil, then sprinkle them with garlic powder, Italian seasoning, salt, and black pepper.
Step 4
Place the mushroom caps gill side up on the prepared baking sheet and bake for 8 minutes to release some of their natural moisture.
Step 5
Remove the mushrooms from the oven and use a paper towel to carefully pat the inside of the caps dry to remove excess moisture.
Step 6
Spread a generous tablespoon of pizza sauce inside each mushroom cap.
Step 7
Top each cap with shredded mozzarella cheese and grated Parmesan cheese. Add 3 slices of pepperoni to each cap if using.
Step 8
Return the mushrooms to the oven and bake for an additional 7-8 minutes, or until the cheese is melted and bubbly.
Step 9
Optionally, broil for 1-2 minutes for a golden, crispy cheese topping.
Step 10
Remove from the oven, let the pizzas cool for 2-3 minutes, and garnish with fresh basil leaves if desired. Serve immediately.
Nutrition Facts
| Serving size | (1112.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2526.0 |
| Total Fat 217.3g | 0% |
| Saturated Fat 82.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 408mg | 0% |
| Sodium 9088.1mg | 0% |
| Total Carbohydrate 46.7g | 0% |
| Dietary Fiber 9.4g | 0% |
| Total Sugars 18.2g | |
| Protein 103.2g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 1218.8mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2888.7mg | 0% |
Source of Calories