Portobello Mushroom Pizzas

About

This Keto mushroom pizza recipe uses Portobello mushrooms to create a low carb base, topped with classic pizza flavors. The recipe is also easily adapted for your favorite toppings. This is a quick and easy recipe to prepare, cooked in just 10 minutes.

Keto Mushroom Pizza Recipe Ingredients

This Keto mushroom pizza recipe uses large Portobello mushrooms as the vehicle for your pizza toppings. The mushrooms are part cooked then topped with a layer of passata (tomato sauce), oozy mozzarella cheese, aromatic oregano, black olives and sweet sundried tomato. The mushrooms are then returned to the oven to finish baking and melt the cheese.

Serving Suggestions

These large mushrooms make a great lunch option served with a hearty Keto salad. Alternatively these would make an excellent starter to a main course or even side to grilled or roasted meats. You may adapt and adjust the pizza toppings as desired, just be sure to adjust your macros to reflect the changes.

Ingredients

4 medium black olives
2 each portabella mushrooms, raw
2 tablespoon tomato sauce
2 tablespoon, grated mozzarella cheese
2 piece tomatoes sun dried or sundried packed in oil
1 tablespoon olive oil
½ teaspoon oregano, dried
½ tablespoon basil, fresh
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a shallow oven tray with baking paper. Wipe clean the mushrooms and remove the stalks. Use a teaspoon to carefully scoop out the mushroom gills and discard. Brush the mushrooms all over with the olive oil and season with salt and pepper. Arrange on the prepared oven tray and bake for 5 minutes until just tender. Pour any juices away.
Add a tablespoon of passata to the center of each mushroom. Scatter a tablespoon of mozzarella into the center of each mushroom over the passata. Sprinkle over the oregano.
Finely slice the olives. Divide the sliced olives between the two mushrooms. Place a sundried tomato in the center of each mushroom. Return to the oven to bake for a further 5 minutes until the cheese is melted and bubbling. Scatter with finely chopped basil and serve hot.