This Portobello Mushroom Pizza is Low Carb, Gluten Free, Vegetarian, and totally satisfies my pizza craving!
Lately I’ve been craving pizza. I’ve been buying these gluten free frozen pizzas lately from the grocery store for nights where I’m in a pinch and don’t have time to make dinner.
Even though it’s a nice option to have, if I keep buying these frozen gluten free pizzas, I’m going to go broke (those pizzas are not cheap!) Besides they are probably not very good for my waistline either. 😛
The other day I went to my local grocery store with intentions of buying another frozen pizza. Well I got a little side tracked in the produce isle (which seems to happen often).
Before I even made it to the freezer section…I saw these beautiful Portobello Mushrooms on sale…yummo!
So I was like, ok what am I going to make with these?
Then it hits me, ‘Hey why not make like a personal sized pizza out of these’!
So along with the Portobello Mushrooms, I picked up some fresh Basil, Cherry Tomatoes, and some Mozzarella.
I already had some homemade Marinara Sauce in the fridge which I used as a base on the inside of the Mushroom Caps.
Then I added fresh Basil, sliced Cherry Tomatoes, and topped with Mozzarella.
Baked for 20 minutes, and done! Tip: Place the Mushrooms on a wire rack over a baking sheet so the bottoms don’t get soggy.
This was so easy to make and so much healthier than a frozen pizza. Honestly I don’t think I’ll be buying any more frozen pizzas for a while.
These little beauties are my new go-to pizza craving fix!
If you try this recipe let me know what you think! Leave a comment, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
- 2 large Portobella Mushroom Caps
- 1 cup Marinara or Pizza Sauce
- 4-5 large Basil leaves
- 4-5 Cherry Tomatoes
- 1 cup shredded Mozzarella
- Preheat oven to 350 degrees.
- Remove stems from Mushroom caps, chop up and place them back in the caps.
- Place Mushrooms on a baking sheet with a wire rack.
- Add Marinara Sauce to the inside of each Mushroom cap.
- Top with Basil, Tomatoes, and Cheese.
- Bake 20 minutes.