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Portobello Pizza

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Low carb, delicious Portobello mushroom pizzas are always a huge hit. Recipe is awesome as written but can switch up toppings if desired.

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Rate this recipe 4.5/5 (4 Votes)
Portobello Pizza 1 Picture

Ingredients

  • Sauce:
  • 1 1 1 TB olive oil
  • 1/2 1/2 1/2 onion, diced
  • 1 1 28 1 lg can 28 oz petite diced tomatoes
  • 1 1 1 can tomato paste
  • 1 1 1 can of water or red wine
  • 1 1 1 clove minced garlic
  • 1 1 1 TB Italian Seasoning (parsley, oregano, basil, thyme)
  • 1 1 1 can pitted black olives, finely chopped
  • Pizzas:
  • 4 4 4 large portobello caps, cleaned and remove gills
  • 4 4 4 ounces mozzarella and Parmesan cheeses, shredded
  • 2 2 2 tablespoons pine nuts
  • Olive oil cooking spray
  • Fresh basil, chopped, optional

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Sauce:
Heat oil in saucepan and add onion. Cook, stirring occasionally, until onions are soft. Add tomato, water, garlic, and seasonings and simmer for 1 hour.

Add olives and simmer for 5 more minutes.

Pizzas:
Preheat oven to 375 degrees.

Spread 1 cup of sauce in bottom of a large glass baking dish (large enough to hold 4 large mushroom caps).
Place mushroom caps upside down on sauce. Top each cap with 1/4 sauce, 1 ounce cheese and 1/2 tablespoon pine nuts.

Spray edges of mushrooms with olive oil.

Bake uncovered for 30 minutes, or until hot and bubbly. Top with chopped basil and serve.

Cook's notes:
Can substitute 14 ounces can of sauce for the tomato paste and water.
Sauce makes about 2 cups.

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