Portobello Pizzas

November 18, 2019 1 min read

Easy KETO Portobello Pizzas


  • 4 large portobello mushroom caps
  • 20 slices pepperoni
  • 4 ounces fresh mozzarella cheese
  • ¼ cup fresh chopped basil
  • Salt and pepper to taste
  • 6 tablespoons olive oil
  • 1 medium vine tomato
    1. Scrape out the innards of the mushrooms and continue scraping the meat out until you are left with just the mushroom shell.
    2. Turn oven to broil and coat tops of all mushrooms with about 3 tbsp. olive oil. Rub the oil in and season with salt and pepper.
    3. Broil mushrooms for about 4-5 minutes, flip them over, and repeat the process.
    4. Slice tomato thin - enough for 12-16 slices. Lay tomato on to mushrooms and add fresh basil on top.
    5. Place pepperoni and cubed mozzarella cheese on to each pizza. Broil again for 2-4 minutes, or until cheese has melted and starts to brown.
    6. Remove and let cool.
    7. Serve and enjoy!
    ** Nutrition per serving: 4 Pertobello Pizzas. Each has Calories 338.75, Fat 31.58g, Protein 10.3g, Carbs 3.73g

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