Portobello Mushroom Pizza
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A large portobello cap used as the crust, topped with mozzarella, tomato, olives, and basil. It makes a low-carb pizza for one.
Ingredients
- 1 large portobello cap stem/gills removed
- ½ tablespoon olive oil divided
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon kosher salt
- ½ cup shredded mozzarella divided
- 1 small tomato sliced
- 1 teaspoon sliced black olives
- 2 tablespoons chopped basil divided
Equipment
- baking sheet
- cutting board
- chef’s knife
Directions
- Heat the oven to 375°F. Set the mushroom cap on a rimmed baking tray and brush the top with 1 teaspoon of the oil. Bake for 5 minutes.
- Turn the cap over and brush the inside with the rest of the oil. Sprinkle with the oregano, red pepper flakes, and salt.
- Add half of the mozzarella, then the tomato slices, olives, and some of the basil. Top with the other half of the mozzarella.
- Bake for 20 more minutes, until the cheese is browned and the mushroom is tender. Finish with the remaining basil.
Nutrition
Serving: 280g | Calories: 324kcal | Carbohydrates: 12g | Protein: 20g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 673mg | Potassium: 785mg | Fiber: 4.3g | Sugar: 5.1g | Vitamin A: 1371IU | Vitamin C: 11mg | Calcium: 468mg | Iron: 5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); portobello cap counted as portobello mushroom cap (85 g), ¼ teaspoon red pepper flakes counted as cayenne, ½ cup shredded mozzarella counted as fresh mozzarella, tomato counted as tomatoes, sliced black olives counted as ripe olives (one 4-oz can 113 g), chopped basil counted as dried basil. Brands and portions vary, so use it only as an approximation.