Without the guilt, portobello pizzas offer all the flavors of a fantastic pizza. These low-carb pizzas take less than 10 minutes to prepare and use portobello mushroom caps as the pizza dough.
Okay, if there’s a quicker, easier method to eat a healthy pizza dish, it’s this one. 10-Minute Portobello Pizzas!
Over 90% of the world’s population has a profound passion for good, cheese-filled, mouthwatering pizza, and there are no words to adequately express it.
One of my favorite ways to satisfy a desire with ALL the flavors and zero calories is to use portobello mushroom caps.
Additionally, I didn’t feel like squeezing my cauliflower to death and making a crust out of it simply to get what I wanted.
When you use portobello mushrooms, you get a hearty base of mushrooms coated in garlic and Italian flavors with none of the hassle, fuss, or strange cauliflower aromas.
10-Minute Portobello Pizzas (Pinterest)I also wanted pepperoni to add flavor to the pizza. BUT! I wanted MINI pepperonis, but sometimes I have trouble finding what I want.
Making do with what I have allows me to CREATE what I want. In this case, I made the tiniest pepperonis I’ve ever seen using an apple corer like this one!
Use a 10-Minute Portobello Pizzas sauce you adore for the best possible portobello pizza experience. I use a sauce with garlic and herbs because, well, GARLIC. However, you are free to use plain sauce or any other flavor you like.
Following that, you’ll need mozzarella cheese, cherry tomatoes or grape tomatoes (to maintain the small concept), and cheese.
The healthiest pizza recipe you will ever cook is this one, which you can customize with YOUR pizza toppings. Attempt these Caprese Stuffed Garlic Butter Portobellos if you want to try something similar!
INGREDIENTS of 10-Minute Portobello Pizzas
- 6 portobello mushroom caps and stems were removed, washed, and dried with a paper towel
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- 6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
- 3/4 cup pizza sauce (garlic and herb)
- 1 1/2 cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
- 30 miniature-sized pepperonis**
- 6 cherry or grape tomatoes, sliced thinly
- Salt and pepper, to taste
10-Minute Portobello Pizzas (Pinterest)INSTRUCTIONS for 10-Minute Portobello Pizzas
- Set the broiler or grill to high heat and preheat the oven. Place the oven shelf in the center of the oven.
- In a small bowl, mix the oil, garlic, and 4 tablespoons of the seasoning. Place each mushroom, oil side down, on a lightly greased baking sheet or tray. Brush each mushroom’s bottom with the garlic oil mixture.
- 2 tablespoons of pizza sauce, 1/4 cup of mozzarella cheese, 6 miniature pepperonis, and tomato slices should all be placed into each mushroom cap. Until the cheese has melted and turned golden, broil or grill the food (about 8 minutes).
- Add the remaining Italian seasoning (or mixed herbs) and salt & pepper to taste before serving.
NOTES
*I discover that utilizing dry cheese, like shredded mozzarella, produces the greatest outcomes. While being grilled or broiler-ed, fresh mozzarella may cause the mushrooms to shed some liquid.
* I used an apple corer similar to this one to slice regular-sized pepperonis into miniature versions for the miniature pepperonis. I employed 8 slices. However, you are free to use everything you can.
Don’t overbake them, please! If you leave them in the oven too long, they WILL release a lot of liquid! When placing them in the oven, make sure it is hot and fully warmed.