I turned large Portobello mushrooms into stuffed personal pizzas with keto friendly sauce, gooey mozzarella and my favorite toppings to make a Low Carb Pizza that flips the script on what a personal pie can be.

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Honestly I never thought portobello mushroom caps could pull off pizza so well, but I was wrong. I pile them with gooey mozzarella cheese, add a few bold flavors, then bake till the edges caramelize and the cheese bubbles.

It hits that pizza craving without the bread and somehow feels way more exciting than a slice. If you like tinkering with Low Carb Pizza or you once saved a Pizza Sauce Recipe, this twist on personal pizzas will make you curious.

It’s a little messy, pretty fast, and totally worth trying on a weeknight.

Ingredients

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Portobello mushrooms meaty caps low carb give fiber potassium and an earthy savory base
Olive oil adds healthy monounsaturated fats helps roast mushrooms and boosts rich flavor
Mozzarella cheese melts smooth high in protein and fat makes every bite creamy
Parmesan cheese sharp umami notes little goes far provides calcium and salty depth
Sugar free pizza sauce tomato forward low in carbs gives acidity and herby tomato flavor
Pepperoni cured spicy slices add protein and fat plus savory salty punch
Italian sausage browned crumbles bring fat flavor and warm fennel spice
Bell pepper crunchy bright adds vitamin C fiber and fresh color contrast
Fresh basil fragrant leaves low calorie give sweet peppery lift and fresh aroma

Ingredient Quantities

4 large portobello mushroom caps

2 tablespoons olive oil

kosher salt and freshly ground black pepper to taste

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning

3/4 cup sugar free low carb pizza sauce

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup pepperoni slices

1/4 cup cooked Italian sausage crumbles

1/4 cup sliced bell pepper optional

2 tablespoons sliced black olives optional

fresh basil leaves for garnish optional

red pepper flakes optional

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with parchment paper or foil. Clean the portobello caps with a damp paper towel, remove stems and scrape out the gills with a spoon if you want less moisture, then pat dry.

2. Brush both sides of each cap with the 2 tablespoons olive oil, season with kosher salt, freshly ground black pepper, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning. Dont be shy on seasoning, mushrooms can handle it.

3. Place caps gill-side up on the sheet and roast 8 to 10 minutes to pull out excess moisture. This prevents a soggy pizza, trust me its worth the extra minute.

4. Remove mushrooms and blot any pooled liquid with a paper towel. If they still feel watery, roast another 3 minutes.

5. Spoon the sugar free low carb pizza sauce evenly into each cap, about 2 to 3 tablespoons per mushroom depending on size. Spread it out but dont drown the mushroom.

6. Top each with shredded mozzarella (divide the 1 1/2 cups), sprinkle the 1/4 cup grated Parmesan, then add pepperoni slices and the 1/4 cup cooked Italian sausage crumbles. Scatter the optional sliced bell pepper and 2 tablespoons sliced black olives if using. Reserve a little mozzarella to sprinkle on top for a nice browning.

7. Bake at 400°F until cheese is melted and bubbly, about 8 to 12 minutes. For a golden top, switch the oven to broil for 1 to 2 minutes, watching very closely so it doesnt burn.

8. Remove from oven and let rest 2 to 3 minutes so the cheese sets a bit. This keeps the toppings from sliding off when you pick them up.

9. Garnish with fresh basil leaves and a pinch of red pepper flakes if you like heat. Serve warm as individual low carb personal pizzas and enjoy.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil
2. Pastry brush or small silicone brush for oiling caps
3. Sharp knife and cutting board for stems and peppers
4. Spoon for scraping gills and spreading sauce
5. Measuring spoons and a 1/4 cup measuring cup
6. Small mixing bowl for cheeses and sausage crumbles
7. Paper towels for drying and blotting excess liquid
8. Oven mitts and tongs for safe handling and removing sheet from oven

FAQ

Q: How do I stop the mushrooms from getting soggy? A: Scrape out the gills with a spoon and brush both sides with olive oil, then salt them and let sit 10 minutes to draw out extra water. Pat dry, then bake caps alone at 400 F for 8 to 10 minutes before adding sauce and cheese. That gives a firmer base so they wont go mushy.

Q: Can I make these dairy free or use different cheeses? A: Yeah you can swap in dairy free mozzarella style shreds, but know they may not melt as creamy. For best keto results use full fat cheeses or a mix of mozzarella and Parmesan, they melt nicer and keep carbs low.

Q: Whats the carb count per stuffed mushroom? A: Depends on your sauce and toppings, but expect roughly 4 to 6 net carbs each using a sugar free low carb pizza sauce and standard cheeses. If you add more peppers or store bought sweet sauces carbs will go up.

Q: Can I prep these ahead or freeze them? A: You can pre bake the caps and store in fridge up to 24 hours, then add toppings and bake when ready. Cooked stuffed mushrooms keep 3 to 4 days in the fridge. Freezing isnt great cause mushrooms get watery, you can freeze cooked toppings but texture will suffer.

Q: Any tips for making them super flavorful? A: Season the mushroom caps with garlic powder and Italian seasoning before prebaking, use a little grated Parmesan under the mozzarella for a golden crust, and finish with fresh basil or red pepper flakes for a punch. Dont skimp on salt, it brings out the mushroom flavor.

Q: Can I make these without meat to keep them vegetarian? A: Yes just skip the pepperoni and sausage and add extra veggies like sliced bell pepper, olives, or artichoke hearts. A sprinkle of extra Parmesan helps replace that meaty umami you miss.

Keto Pizza Stuffed Portobello Mushroom Recipe Substitutions and Variations

Portobello mushroom caps: swap for large cremini mushrooms, thick eggplant rounds, or halved zucchini if you want a milder, lighter base — they hold toppings well and stay keto friendly.
Olive oil: use avocado oil, melted butter, or a light brush of olive oil cooking spray instead, especially if you want a richer or higher smoke point option.
Sugar free low carb pizza sauce: replace with homemade crushed tomatoes tossed with oregano and garlic, pesto for a basil forward twist, or a no sugar added marinara.
Shredded mozzarella cheese: try shredded provolone, a blend of cheddar and Monterey jack, or a low carb dairy free mozzarella for dairy sensitivities.

Pro Tips

1) Salt and dry before you roast, seriously. Sprinkle a little kosher salt inside the caps, let them sit 8 to 10 minutes then pat them dry with paper towels. That pulls out way more water than just roasting and stops the pizza from getting soggy.

2) Give the caps some airflow. Put them on a cooling rack set over a baking sheet or on parchment so juices can drip away, instead of letting them stew on the pan. If you still see pooled liquid, blot it, then roast a bit more.

3) Use freshly shredded mozzarella from a block or a torn fresh ball, not the pre shredded stuff, it melts and browns so much better. Also save a handful to sprinkle on top at the end so you get that golden, slightly crispy top.

4) Crisp your meats ahead if you want less grease. Quick fry pepperoni or sausage till edges get brown, drain on paper towel then add to the mushroom. Less oil=less soggy, plus pepperoni gets nice chips if you do it this way.

5) Finish smart, not long. Hit the top with the broiler for just 30 to 90 seconds for color but watch it the whole time, and always tuck on fresh basil or a drizzle of good olive oil or balsamic after it comes out of the oven. Let them rest a minute or two so the cheese sets, otherwise everything slides off when you pick it up.

Keto Pizza Stuffed Portobello Mushroom Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

359

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil
2. Pastry brush or small silicone brush for oiling caps
3. Sharp knife and cutting board for stems and peppers
4. Spoon for scraping gills and spreading sauce
5. Measuring spoons and a 1/4 cup measuring cup
6. Small mixing bowl for cheeses and sausage crumbles
7. Paper towels for drying and blotting excess liquid
8. Oven mitts and tongs for safe handling and removing sheet from oven

Ingredients

4 large portobello mushroom caps
2 tablespoons olive oil
kosher salt and freshly ground black pepper to taste
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
3/4 cup sugar free low carb pizza sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup pepperoni slices
1/4 cup cooked Italian sausage crumbles
1/4 cup sliced bell pepper optional
2 tablespoons sliced black olives optional
fresh basil leaves for garnish optional
red pepper flakes optional

Directions

Preheat oven to 400°F and line a baking sheet with parchment paper or foil. Clean the portobello caps with a damp paper towel, remove stems and scrape out the gills with a spoon if you want less moisture, then pat dry.
Brush both sides of each cap with the 2 tablespoons olive oil, season with kosher salt, freshly ground black pepper, 1/2 teaspoon garlic powder and 1 teaspoon Italian seasoning. Dont be shy on seasoning, mushrooms can handle it.
Place caps gill-side up on the sheet and roast 8 to 10 minutes to pull out excess moisture. This prevents a soggy pizza, trust me its worth the extra minute.
Remove mushrooms and blot any pooled liquid with a paper towel. If they still feel watery, roast another 3 minutes.
Spoon the sugar free low carb pizza sauce evenly into each cap, about 2 to 3 tablespoons per mushroom depending on size. Spread it out but dont drown the mushroom.
Top each with shredded mozzarella (divide the 1 1/2 cups), sprinkle the 1/4 cup grated Parmesan, then add pepperoni slices and the 1/4 cup cooked Italian sausage crumbles. Scatter the optional sliced bell pepper and 2 tablespoons sliced black olives if using. Reserve a little mozzarella to sprinkle on top for a nice browning.
Bake at 400°F until cheese is melted and bubbly, about 8 to 12 minutes. For a golden top, switch the oven to broil for 1 to 2 minutes, watching very closely so it doesnt burn.
Remove from oven and let rest 2 to 3 minutes so the cheese sets a bit. This keeps the toppings from sliding off when you pick them up.
Garnish with fresh basil leaves and a pinch of red pepper flakes if you like heat. Serve warm as individual low carb personal pizzas and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.