Margherita Portobello Mushroom Pizza

This Margherita Portobello Mushroom Pizza is a sugar-free, low-carb, and gluten-free twist on the Italian classic. The secret is in the crust, which is made with portobello mushrooms, almond flour, and Parmesan cheese. Topped with sugar-free tomato sauce, fresh mozzarella cheese, and basil leaves, this keto pizza is a delicious and satisfying meal.

Table of Contents

• Why You'll Love It
• Portobello Mushroom Pizza Ingredients
• How To Make A Margherita Pizza with Portobello Mushroom Crust
• Recipe Variations
• Frequently Asked Questions
• 📖 Recipe
• 💬 Reviews

Pizza is a popular soul food, and our keto margherita pizza with portobello mushroom crust is the perfect answer when you’re craving a delicious cheese and tomato dish for dinner. Our pizza recipe is great for the keto lifestyle as it only contains 5g of net carbs per serving. It’s crammed full of classic flavor combinations such as oregano, parmesan cheese, tomato sauce, and fresh basil that will transport you to Italy.

Transforming the humble portobello mushroom into a pizza crust helps keep carbs low and makes our keto pizza gluten-free too. The crust doesn’t have the airy lightness of a traditional pizza base but instead is packed with flavor, becoming crispy and firm in the oven. Fresh mozzarella cheese creates a layer of molten decadence, while vibrant basil leaves garnish the pizza with fragrant, earthy notes.

Taking a mere 15 minutes to prep and 30 minutes to cook, you don’t need to spend hours in the kitchen to reap the rewards of this pizza. Once the ingredients for the base have been combined, most of the work is left in the oven, where the pizza becomes crispy, bubbly, and heavenly. We’ve made this Margherita pizza with simple, classic toppings, but feel free to switch things up, adding slices of bacon, low-carb veggies, and other cheeses to create your own dream keto pizza combination.

Portobello Mushroom Pizza Ingredients

• Portobello Mushrooms: Unlike regular white closed-cup or button mushrooms, portobello mushrooms are recognized for their smoky, earthy flavor and meat-like texture. It takes four medium-sized portobello mushrooms finely chopped to form the delightfully fragrant pizza base.
• Almond Flour: To create a sturdy pizza base capable of holding the cheesy tomato topping, the mushrooms need to be combined with flour. Our choice is almond flour, which keeps things low-carb and gluten-free while also providing a subtle sweet nuttiness.
• Grated Parmesan Cheese: Grating Parmesan cheese into the pizza base not only echoes the flavor of the mozzarella topping but also gives the base a boost of savory saltiness. The Parmesan melts into the base like a dream once cooked in the oven, so you’ll be left with an inviting crispy base that’s yearning to be topped with more delicious ingredients.
• Dried Oregano: The slight bitterness of dried oregano is the perfect answer to the many sweet and salty ingredients in our keto pizza recipe. Unlike fresh basil, which garnishes the pizza just before serving, dried oregano is incorporated in the base, adding specks of dark green and hints of earthy flavor.
• Garlic Powder: Garlic is a classic ingredient in pizza, and to keep things quick and simple, we opt for garlic powder in the pizza base. Unlike raw garlic, which can sometimes be overpowering, dried garlic remains a background hum of warmth and sweetness.
• Salt: Seasoning is key for balancing and enhancing the flavors of dishes, and it’s a key part of the base. Along with bringing a savory edge, salt enhances the array of tasty ingredients in the base, reducing any bitterness and allowing each flavor to come together effortlessly.
• Black Pepper: Along with salt, black pepper is also a non-negotiable for the pizza base! Bringing a warm hit of spice, black pepper is a step back from dried chili but still manages to create a little heat to awaken the palette.
• Egg: Acting as a binding ingredient, an egg has an integral role in keeping the ingredients for the base together. It doesn’t bring much flavor or texture to the base, but without using an egg, the base will likely fall apart and not hold together well.
• Tomato Sauce: My sugar-free tomato sauce recipe is the answer for the classic Margherita pizza topping, meeting with bubbly mozzarella and sweet basil leaves. It’s possible to use either a sugar-free store-bought tomato sauce or you can whip up your own sauce using the recipe above to spread on the pizza.
• Mozzarella Cheese: Mozzarella cheese is essential when forming a Margherita pizza, bringing silky coolness and the stretchy, molten texture we all recognize and love. Slice the mozzarella into thin segments so you can spread it over the entire pizza, resulting in a sticky, salty, mouthwatering topping.
• Fresh Basil Leaves: Basil and tomato have always been partners in the kitchen, and this is a classic flavor combination brought to life with our keto pizza. Instead of using fresh or dried basil in the base, where the flavors can be overpowered by garlic and oregano, a garnish of fresh basil is just enough to meet every mouthful with classic Italian flavors.

How To Make A Margherita Pizza with Portobello Mushroom Crust

Making our keto Margherita pizza with portobello mushroom crust is quick and effortless, with delicious ingredients getting transformed in a hot oven. This is the ideal recipe for getting the whole family involved, and kids will love using their hands and pressing down the portobello dough for the pizza base. Our keto pizza doesn’t have the same texture as traditional pizza but instead has a bold, flavorful base and oozy topping you’ll want to taste as soon as it’s ready from the oven.

1. Prep the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with baking paper.
2. Prep the mushroom pizza base: Combine the finely chopped portobello mushrooms, almond flour, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper in a large mixing bowl.

3. Add the egg and mix: Beat the egg and add it to the mixing bowl, combining everything thoroughly until all the ingredients start to come together.

4. Transfer to baking sheet: Spread the mixture onto the prepared baking sheet, pressing it down with your hands to form a thin, even layer of pizza base.

5. Bake the pizza crust: Bake the mushroom pizza crust for 15 to 20 minutes, until the crust is firm, lightly browned, and crispy on the edges.

6. Add the toppings: Remove the base from the oven and spread the tomato sauce over the top, along with the slices of mozzarella cheese.

7. Bake the pizza: Return the pizza to the oven and bake for a further 8 to 10 minutes until the cheese melts and becomes bubbly.

8. Cool and serve: Remove the pizza from the oven and allow it to cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.

Frequently Asked Questions

📖 Recipe