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Low-Carb Portobello Pizza Caps

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Low-Carb Portobello Pizza Caps are a healthier alternative to traditional pizza, featuring Portobello mushrooms topped with a rich tomato sauce, melted cheese, and your favorite toppings. Perfect for those on a low-carb or gluten-free diet, these mini pizzas are quick, easy, and flavorful.

 

Ingredients

  • 2 Portobello mushroom caps
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • ⅓ cup passata (tomato puree)
  • ⅓ cup chicken or vegetable stock
  • 1 tablespoon tomato paste
  • Pinch of oregano
  • Pinch of Italian parsley
  • 50g mozzarella, shredded
  • Cooking oil spray
  • Salt and black pepper to taste
  • Optional Toppings:
    • 1 smoked chicken sausage, sliced
    • 2 tablespoons sliced black olives
    • Chopped red onion

Instructions

  • Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Clean the Portobello mushroom caps by wiping them with a damp cloth, remove the stems, and scrape out the gills with a spoon.
  • Cook the Sauce: Heat a light spray of cooking oil in a saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent. Stir in the passata, stock, tomato paste, oregano, and parsley. Let it simmer for 10 minutes until thickened.
  • Prepare the Toppings: While the sauce is simmering, slice the smoked chicken sausage and chop any other toppings like red onion or olives.
  • Assemble the Pizzas: Place the cleaned mushroom caps on a parchment-lined baking sheet. Spoon the sauce into each cap and top with shredded mozzarella and your choice of toppings.
  • Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.
  • Serve: Let the pizzas cool slightly before serving. Garnish with extra parsley if desired.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat in the oven at 375°F for 5-10 minutes until heated through.

Find it online: https://avarecipe.com/low-carb-portobello-pizza-caps/