Mushroom Pizza

This recipe is kind of a jumbo size to the mushroom appetizer I posted on Friday. I have decided to ditch the pizza dough for a large portobello mushroom. As I have previously stated in my cooking I try to avoid making food to substitute for something I shouldn’t eat and that is why for this recipe I chose to go all natural instead of making soy pizza dough…yuck! A large portobello mushroom is the perfect replacement for pizza dough and it makes such a cute individual pizza. I made this recipe as a simple pepperoni pizza, but please feel free to add more toppings.



  • 1 Portobello Mushroom
  • 2 tablespoons of Pizza Sauce with no sugar added
  • 1/4 cup of Pizza Cheese
  • as many Low Carb Toppings as you want!

Serving size: 1

  1. Preheat oven to 350°f
  2. Clean each mushroom with a damp paper towel, remove the stem, and use a spoon to scrape out the gills.
  3. Add the pizza sauce to the center of each mushroom.
  4. Sprinkle half the cheese in the mushroom.
  5. Top with Pepperoni and/or other toppings of choice.
  6. And then top with the rest of the Cheese.
  7. Bake the mushrooms for 10 minutes.
  8. Switch to broiler on high to make the cheese bubble and have a nice golden top. This takes about five minutes, but I recommend watching them during this step.
  9. Enjoy!
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