These mini pizzas use portobello mushrooms as the base instead of dough for a low carb option. You still have all of the delicious topping, but with less calories. With a Portobello Mushroom Pizza, you can add whatever toppings you like to keep everyone happy too.
Do you love pizza? If your hand isn’t raised then you might be in the wrong place. Sadly, eating pizza all day everyday is not good for us (I know – unfair, right?!), so, I have come up with this great alternative recipe which means all the delicious flavours of pizza can be in your life more often. This was actually the first recipe posted on the blog, nearly 7 years ago, so we have rephotographed it and reposted it as it’s one of our favourite recipes.
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Portobello mushrooms have a really meaty texture (well, as close to meat you can get with it being a vegetable) and they make a good sturdy pizza base. They are so low in calories too, that all the calories you save from not having a dough base, you can use for extra cheese, or maybe some dessert after. That is a good trade off to me!
We have kept the toppings on these pizzas fairly simple this time, with some spinach, marinara and the all important cheese. But, feel free to get creative and recreate all your favourite pizzas in these lighter Portobello Mushroom Pizzas. Add ham and pineapple for a Hawaiian, keep it classic with cheese and tomato or make a Texan BBQ with some shredded chicken and BBQ sauce.
There must be a downside to these pizzas, right? Well, you don’t get all the comforting bread flavour that you do wth a regular pizza. And there is no crust to dip. Also, mushrooms have a high water content so these do create a pool of liquid when cooking. Just gently pick them up and drain the liquid off before serving and you are good to go.
These Portobello Mushroom Pizzas have all the taste of a pizza, without the high carb content and calories. Pile your favourite toppings high and dig in.
- 4 Portobello mushrooms
- 80 g Light mature cheddar cheese
- 4 Handfuls of spinach
- 12 tbsp Marinara
- 4 tbsp Fresh basil, chopped
Peel the mushroom caps and remove the stalks. Divide the spinach, marinara, basil and cheese between each one.
Put them in a preheated oven at 200C/390F for 20 minutes. Gently drain any liquid and serve with homemade potato wedges and a green salad.