Introduction
Craving pizza but watching your carbs? These Low-Carb Portobello Pizza Caps deliver all the flavor of traditional pizza without the dough! Juicy Portobello mushroom caps serve as the perfect base, topped with savory marinara, melted cheese, and your favorite toppings. Ready in just 20 minutes, this keto-friendly, gluten-free dish is a game-changer for healthy eating.
Why You’ll Love This Recipe
Only 5g net carbs per serving (vs. 30g+ in regular pizza)
Packed with umami flavor from roasted Portobellos
Endlessly customizable with different toppings
Quick & easy—perfect for weeknights
Step-by-Step Recipe
Ingredients
Makes 4 pizza caps
- 4 large Portobello mushroom caps (stems removed)
- ½ cup sugar-free marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & black pepper to taste
- 1 tbsp olive oil
Topping Ideas (Optional)
- Pepperoni slices
- Sautéed bell peppers & onions
- Cooked Italian sausage
- Fresh basil leaves
- Crushed red pepper flakes
Equipment Needed
- Baking sheet
- Parchment paper or aluminum foil
- Pastry brush (for oil)
- Spoon (for filling)
Step 1: Prep the Mushrooms
- Preheat oven to 400°F (200°C).
- Clean mushrooms—wipe with a damp cloth (don’t soak them!).
- Remove stems (save for stir-fries!) and gently scrape out gills (optional, prevents sogginess).
- Brush with olive oil and season with salt, pepper, and garlic powder.
Step 2: Bake the Mushroom Bases
- Place mushrooms gill-side up on a lined baking sheet.
- Bake for 8-10 minutes to remove excess moisture.
- Pat dry with a paper towel if needed.
Step 3: Add Pizza Toppings
- Spread 1-2 tbsp marinara sauce in each cap.
- Sprinkle with mozzarella and Parmesan.
- Add additional toppings (pepperoni, veggies, etc.).
- Sprinkle with Italian seasoning.
Step 4: Broil Until Bubbly
- Broil on high for 3-5 minutes until cheese is golden.
- Garnish with fresh basil or red pepper flakes.
Pro Tips for the Best Portobello Pizzas
Pre-bake the mushrooms – Prevents a watery final dish.
Use fresh cheese – Pre-shredded cheese has anti-caking agents that affect meltiness.
Fresh herbs > dried – Basil or oregano add brightness.
Crispier pepperoni? Microwave for 20 sec before adding to remove excess grease.
Common Mistakes to Avoid
Skipping the pre-bake – Leads to soggy mushrooms.
Overloading toppings – Can make them slide off.
Using watery sauce – Opt for thick, sugar-free marinara.
Dietary Variations
- Dairy-free? Use vegan cheese or nutritional yeast.
- Paleo? Skip the cheese, add avocado & prosciutto.
- Extra protein? Top with grilled chicken or turkey sausage.
FAQs
Can I make these ahead of time?
Yes! Prep the mushrooms (pre-bake + pat dry) and store in the fridge for up to 2 days.
How do I store leftovers?
Keep in an airtight container for 2-3 days. Reheat in the oven or air fryer (not microwave—gets soggy).
Can I use other mushrooms?
Yes, but Portobellos work best for their size and meaty texture.
Final Thoughts
These Low-Carb Portobello Pizza Caps prove you don’t need dough to enjoy bold, cheesy pizza flavors. Whether you’re keto, gluten-free, or just cutting carbs, this recipe is a delicious, nutritious swap that satisfies cravings without guilt.
Print
Low-Carb Portobello Pizza Caps: A Guilt-Free Pizza Alternative
- Total Time: 35 mins
Description
Enjoy a delicious and healthy alternative to traditional pizza with these Low-Carb Portobello Pizza Caps. These mushroom caps are loaded with your favorite pizza toppings for a satisfying and nutritious meal.
Ingredients
4 large portobello mushroom caps
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup sliced pepperoni
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1 tablespoon olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Clean the portobello mushroom caps with a damp paper towel and remove the stems. Gently scrape out the gills with a spoon.
Brush both sides of the mushroom caps with olive oil and season with salt, pepper, garlic powder, dried oregano, and dried basil.
Place the mushroom caps on the prepared baking sheet, gill side up. Bake in the preheated oven for 8-10 minutes, or until the mushrooms are tender.
Remove the mushrooms from the oven and spread a generous layer of marinara sauce inside each cap.
Sprinkle the shredded mozzarella cheese evenly over the marinara sauce.
Top with sliced pepperoni and grated Parmesan cheese.
Return the mushrooms to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil if desired. Serve immediately and enjoy these tasty low-carb pizza caps.
Prep Time: 15 minutes
