Low-Carb Twist: Portobello Mushroom Pizza Recipe

Aylin Erman |

Mar 21, 2013

One of the main reasons people forsake pizza is because of the carb-overload courtesy of the dough. You may ask, what’s a pizza without the crust? Actually, it’s just as good, if not better! This portobello mushroom pizza replaces flour-based dough with virtually calorie-free and carb-less portobello mushrooms. The result is a juicy and delicious mushroom pizza recipe that you won’t hesitate to indulge in, “slice” after “slice.” Bon Appetit!

The portobello mushroom is a unique pizza dough for several reasons. Functionally speaking, it is particularly absorbant and will soak in whatever liquid comes its way. The juices from the tomato, cheese and spices trickle down into the portobello “crust” and the mushroom becomes all the more flavorful and lip smacking delicious as it cooks. The portobello mushroom is easy to bite into and holds itself together, which means you can eat this mushroom pizza with your hands, sans the mess.

And just because they lack calories and carbohydrates doesn’t mean that portobello mushrooms are devoid of nutrition. The bonus to using mushrooms in this pizza is that you are also welcoming a host of health benefits. Mushrooms fight cancer, reduce blood pressure and the risk of stroke, are a good source of B-vitamins, help to control sleep patterns and mood swings, protect against UV and radiation, and detoxify the liver. Subtle as they are, they truly pack a punch! Enjoy them in all their glory with this portobello mushroom pizza recipe.

Portobello Mushroom Pizza

Serves 2

Ingredients

2 Portobello mushrooms, cleaned and stemmed
1 tablespoon extra-virgin olive oil
Dash of salt and pepper
1/2 teaspoon dried oregano
2 slices tomato
Drizzle of olive oil
4 ounces shredded mozzarella
Handful of fresh basil leaves and crushed red pepper flakes for garnish

Directions

Assemble the ingredients and preheat the oven to 400 degrees Fahrenheit. In a saucepan over medium heat, add about 1/2 tablespoon of extra virgin olive oil and rotate the pan so that the oil covers the entire surface.

Place the Portobello mushrooms, top down so that the fleshy part is facing upwards. Drizzle with the remaining 1/2 tablespoon of olive oil, and season with salt and pepper. Place a tomato slice atop each mushroom and season with oregano. Reduce the heat to medium-low and let the mushrooms cook as such with the lid on until the mushrooms begin to soften and the tomatoes become juicy.

Transfer the pizzas to a lightly greased baking pan. Distribute the cheese evenly between the tops of both pizzas. Put into the oven and bake for 8-10 minutes, or until the cheese has melted and slightly browned.