This might be the easiest and quickest pizza you’ll ever make. We all love pizza, but pizza doesn’t always love us back. AMIRITE?
I won’t bore you with seven paragraphs about our family and the seasons and how fat our cat has become in the last year like other food blogs. Let’s get down to business.
Portobello mushrooms have a meaty texture that makes for a very filling gluten-free / keto pizza option. They’re a great source of fiber, B-vitamins, and they’re rich in minerals.
Your favorite pizza sauce or marinara
Pepperoni and/or whatever your favorite pizza toppings are (fresh basil, bell pepper, tomatoes, etc)
Preheat oven to 350 degrees (Fahrenheit)
Remove the stem from the portobello mushroom.
Bake mushroom for 5-7 minutes in the preheated oven.
Pull mushroom out of oven. Flip oven settings to broil.
Fill the cap (inside area of mushroom) with your pizza sauce and top with mozzarella cheese. Place pizza toppings over the cheese.
I recommend for this next step using a wired cooling rack on top of a rimmed cookie sheet. Placing mushroom on the rack let’s the mushroom-pizza juices drain into the cookie sheet and keeps your pizza from getting soggy.
Slide your portobello pizza (on cookie sheet) right under the broiler. Leave for a a few minutes until cheese is melted.
Once you pull your pizza out—-it’s ready to enjoy! Takes less than 15mins!!!!
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