Portobello Mushroom Pizzas (keto)
Portobello Mushroom Pizza: A guilt-free pizza option for keto and gluten-free diets.
They’re juicy, flavorful, and cheesy with a mushroom base instead of a pizza crust. In just 40 minutes, you’ll have a delicious, guilt-free pizza experience.
Enjoy it as an appetizer, snack, or even a satisfying main dish.
Satisfy your pizza cravings without extra carbs!
The recipe requires:
10 Ingredients
Active cooking time: 10 minutes
Total cooking time: 40 minutes

Table of Contents
Why you will love this!
- Quick and easy recipe
- Naturally gluten-free
- Low in carbs, ideal for those following a keto diet
- Pizza cravings satisfied
- Full of flavor and melty cheesy goodness
- Perfectly suited for vegetarians
- Customizable and versatile

Portobello Mushroom Pizzas Recipe
Ingredients
To make portobello pizza, you’ll need these simple ingredients:
- Portobello Mushrooms: this is our pizza crust, opt for large mushrooms.
- Cheese: while mozzarella is the go-to choice for this pizza recipe, feel free to experiment with other cheeses like feta, parmesan cheese, cheddar cheese or your personal favorite.
- Extra virgin olive oil for brushing the mushroom caps.
- Thin sausages/pepperoni: it’s optional, you can use other toppings as well, see my suggestions below.
- Also, you will need a tomato sauce. Opt for a low-sugar, low-carb store-bought option or make your own keto pizza sauce.
To make a homemade keto tomato sauce (marinara sauce) you will need:
- Sieved Tomatoes/Tomato Passata
- Olive Oil/Ghee
- Garlic
- Onion
- Italian Seasoning
- Sweetener and Salt to taste

Equipment
For this recipe, you only need these simple tools:
- Baking sheet
- Pastry brush
- Small spoon
- Saucepan
- Spatula
Instructions
Step 1: Roast mushroom caps
Preheat the oven to 210 degrees C (410 F).
Start by removing the stems from the portobello caps.
TIP: Chop mushroom stems and add them to the tomato sauce or make a breakfast omelet with them later.
Then place mushroom caps on a lightly greased baking sheet stem side down.
TIP: The mushrooms hold a lot of water, baking them this way will help the excess water from the mushrooms to release and evaporate during the cooking so they won’t be soggy.
Brush the cups with the olive oil, place in a preheated oven, and bake for 20-25 minutes.


Step 2: Prepare tomato sauce (marinara sauce)
Meanwhile, as the mushrooms are roasting, start making a keto tomato sauce. Dice the onion and mince the garlic. In a deep saucepan heat the olive oil over medium heat.
Introduce the onions and sauté for a couple of minutes, stirring occasionally.
If you using chopped mushroom stems, stir them in and sauté for a couple of minutes.
Next, add the minced garlic and sauté briefly. Incorporate tomatoes, herbs, sweetener, and salt.
Stir the mixture thoroughly, and take a moment to taste the sauce. Adjust with extra salt, sweetener, or seasoning if necessary. Allow the sauce to simmer for 15-20 minutes until it thickens.


Step 3: Add tomato sauce, cheese and toppings
Once the mushrooms are baked and the sauce is ready, spread the tomato sauce on top of each mushroom.


Then add mozzarella cheese or any other cheese you like and your favorite toppings. I opted for mozzarella cheese + sausages and feta cheese + red onions.


Return to the oven and bake for an additional 5 minutes or until the cheese is melted.
For a golden brown finish, use a broil.

Tips for the best results
- Mushrooms absorb water like sponges, so gently clean them with a damp paper towel or brush to prevent sogginess. Rinse briefly under cold running water and tap with paper towels afterward if necessary.
- For better water release, bake the mushrooms stem side down.
- Optionally, use a spoon to make the mushroom caps deeper for extra filling, but handle them gently.
- Bake the mushrooms long enough to ensure they are not soggy and fully cooked.
- Bake mushrooms at high temperatures to encourage extra moisture release and achieve a desirable not watery texture.
Topping ideas
While mushroom pizzas are delicious and flavorful on their own, you can elevate them further by adding these toppings:
- Small sausages, finely chopped
- Green or black olives, sliced into thin rounds
- Red onion, diced
- Bell peppers, diced
- Sun-dried tomatoes
- Cherry tomatoes, sliced in rounds
- Fresh basil
- Fresh spinach
- Mini pepperoni, sliced
- Freshly grounded black pepper
- Goat cheese
- Ham or prosciutto
- Caramelized onions
- Pesto
- Cooked mushrooms
Feel free to customize the toppings based on your preferences, and don’t hesitate to experiment with other ingredients that you think would complement the dish.

Serving suggestions
As a Main Dish: To create a satiating dinner or lunch, pair mushroom pizzas with keto mashed potatoes, fried cauliflower rice, or creamy pumpkin soup.
Low-Carb Snack: Create a satisfying low-carb snack, perfectly complemented by keto bread or crackers.
Low-carb Appetizer: Serve mushroom pizzas as an appetizer, accompanied by an assortment of low-carb vegetables. Check out other cheesy keto appetizers below.
Perfect Side Dish for a Full Meal: Incorporate them as a side dish for a substantial meal by pairing them with protein, such as succulent baked chicken breast, creating a lunch experience or gratifying dinner tonight.
FAQ
How to store mushrooms pizzas?
Store mushroom pizzas in an airtight container in the fridge for up to 4 days.
Reheat in the oven or the microwave.
Can I make mushroom pizzas ahead of time?
You can prepare the components ahead (roasted mushroom caps, marinara sauce, pre-chopped toppings) and assemble them just before baking to maintain freshness and texture.
How to make mushroom pizzas dairy-free/vegan?
To make the recipe vegan (dairy-free), simply substitute shredded mozzarella cheese with dairy-free cheese alternatives, as the other ingredients are already vegan-friendly. Also, use vegan-friendly toppings like pepper, olives, and pesto instead of pepperoni.

Nutritional information
Total carbohydrate 8.3 g
Dietary fiber 1.5 g
Total sugars 1 g
Net carbs 7.1 g
Total fat 14.2 g
Saturated fat 2.5 g
Cholesterol 11 mg
Potassium 328 mg
Disclaimer: The nutritional data provided is based on general information and should not be considered as a substitute for professional dietary advice or medical guidance. The values are derived from reputable sources, such as food databases or nutritional labels, but there may be variations in nutrient content depending on factors such as brand, preparation methods, and serving sizes.
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Portobello Mushroom Pizzas
Portobello Mushroom Pizzas: A guilt-free pizza option for keto and gluten-free diets. Flavorful, juicy, and ready in 40 minutes. Satisfy your pizza cravings without the carbs!
Ingredients
- 6 Portobello mushrooms, stems removed
- 100-150 g (1-1.5 cup) mozzarella for pizza, shredded
- 3 tbsp. extra virgin olive oil
- 60 g (0.5 cup) pepperoni/sausages (optional)
Keto tomato sauce
- 2 cups (500 g) sieved tomatoes
- 2 tbsp. extra virgin olive oil
- 1 onion
- 2-3 garlic cloves
- 2-3 tbsp. erythritol
- 1 tsp. salt , regulate by taste
- 1 tsp. Italian seasoning
Instructions
- Preheat the oven to 210 degrees C (410 F).
- Start by removing the stems from the mushroom caps. Then place mushroom caps on a lightly greased baking sheet stem side down.
- Brush the cups with the olive oil and bake for 20-25 minutes.
- Meanwhile, as the mushrooms are roasting, start making a keto tomato sauce. For that, dice the onion and mince the garlic.
- In a deep saucepan heat the olive oil over medium heat.
- Introduce the onions and sauté for a couple of minutes, stirring occasionally.. Introduce the onions and sauté for a couple of minutes, stirring occasionally. If you are using chopped mushroom stems, stir them in and sauté for a couple of minutes. Next, add the minced garlic and sauté briefly. Incorporate tomatoes, herbs, sweetener, and salt. Stir the mixture thoroughly, and take a moment to taste the sauce. Adjust with extra salt, sweetener, or seasoning if necessary. Allow the sauce to simmer for 15-20 minutes until it thickens.
- Once the mushrooms are baked and the sauce is ready, spread the tomato sauce on top of each mushroom.
- Then add mozzarella cheese or any other cheese you like and your favorite toppings. I opted for mozzarella cheese + sausages and feta cheese + red onions.
- Return to the oven and bake for an additional 5 minutes or until the cheese is melted. For a golden brown finish, use a broil.
Notes
1. Chop mushroom stems and add them to the tomato sauce or make a breakfast omelette with them later.
2. The mushrooms hold a lot of water, baking them this way will help the excess water from the mushrooms to release and evaporate during the cooking so they won't be soggy.
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