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This portobello mushroom pizza is a single serving, low-carb pizza made with a roasted mushroom cap topped with sauce, melted cheese, and classic pizza toppings. It’s baked in the oven and ready in under 30 minutes, making it a simple and satisfying option when you want pizza without the crust.
Why You’ll Love This Recipe
- Quick to Make: This portobello mushroom pizza is ready in under 30 minutes from start to finish.
- Low-Carb Option: A roasted portobello mushroom replaces traditional pizza crust for a lighter, veggie-forward base.
- Perfectly Portioned: Makes one satisfying personal pizza with no extra leftovers.
- Easy to Customize: Add classic pizza toppings like pepperoni, sausage, or vegetables to suit your taste.
- Big Pizza Flavor: Tender roasted mushroom topped with melted cheese and fresh toppings delivers all the flavors you expect from pizza.
When a portobello mushroom roasts in the oven, it transforms into a sturdy, flavorful base that works surprisingly well as a pizza crust. The mushroom softens as it bakes, releasing just enough moisture while still holding its shape, and the cheese melts into the tomato and toppings, creating layers of familiar pizza flavor in every bite.
This is the kind of recipe I make when I want pizza flavors without the heaviness of traditional crust. The earthy mushroom, warm sauce, and melted cheese come together in a way that’s deeply satisfying and comforting, especially when served straight from the oven. It’s simple, flavorful, and exactly what I reach for when I want a single serving pizza that delivers.
If you’d like to round out the meal, serve this portobello mushroom pizza with a crisp green salad and a light homemade vinaigrette or a warm bowl of tomato soup. For something on the side, a few pieces of garlic bruschetta and a single serving of mango sorbet makes a refreshing finish.
Ingredients
If you have any ingredients leftover from this margherita-style portobello mushroom pizza recipe, check out our Leftover Ingredients Recipe Finder.
- Portobello Mushroom: Use one large portobello mushroom cap that is wide and deep enough to hold the toppings. Remove the stem and gently wipe the cap clean with a damp paper towel or kitchen towel. The dark gills underneath are edible, but I like to scrape them out with a spoon for a cleaner look, milder flavor, and less moisture during baking.
- Olive Oil: Extra virgin olive oil adds rich flavor and helps the mushroom roast properly. You can use a lighter olive oil if you prefer a more neutral taste.
- Spices: Dried oregano, red pepper flakes, and salt season the mushroom and give it classic pizza flavor. You can substitute Italian seasoning or add a pinch of garlic powder if you’d like.
- Cheese: Mozzarella melts well and gives this portobello mushroom pizza its familiar pizza-style topping. A small amount of Parmesan adds extra flavor. Use what you have on hand.
- Tomato: Sliced tomato adds moisture and freshness. Roma tomatoes work well, but cherry or grape tomatoes sliced in half are good options.
- Black Olives: A few sliced black olives add a salty bite. They’re optional and can be left out if you prefer.
- Basil: Fresh basil adds color and a light, fresh flavor. I like adding some under the cheese before baking and a little more on top after baking for the best flavor.
Recipe Variations
This portobello mushroom pizza is easy to customize with simple additions:
- Supreme Style: Top with a few slices of pepperoni, cooked sausage, and diced bell peppers.
- Spicy Version: Add sliced jalapeños or a pinch of red pepper flakes for extra heat.
- Pesto Pizza: Spread a thin layer of pesto over the mushroom before adding the cheese.
How To Make A Portobello Mushroom Pizza
These step-by-step photos show how to make one portobello mushroom pizza. The full recipe with exact ingredient amounts is in the recipe card below.
- Heat the oven to 375°F (190°C). Place the portobello mushroom cap on a baking sheet and brush the top lightly with olive oil. Bake for 5 minutes to help release moisture and lightly crisp the surface.
- Remove the mushroom from the oven and flip it over. Drizzle the inside with the remaining olive oil and season with oregano, red pepper flakes, and a pinch of salt.
- Sprinkle half of the mozzarella inside the mushroom cap. Top with tomato slices, black olives, and some of the chopped basil.
- Add the remaining mozzarella over the toppings. If the mushroom is very large, you can add a little extra cheese.
- Return the mushroom to the oven and bake for 20 minutes, until the cheese is melted and lightly browned.
Expert Tips
- Remove excess moisture: Wipe the mushroom clean and scrape out the gills to reduce moisture and create more space for toppings.
- Use olive oil generously: Brushing the mushroom with olive oil helps it roast properly and adds classic pizza flavor.
- Pre-bake the mushroom: Baking the mushroom before adding toppings releases excess moisture and prevents a soggy base.
- Watch for doneness: The pizza is ready when the cheese is melted and lightly browned and the mushroom is tender but still holds its shape.
Frequently Asked Questions
Yes. Portobello mushroom gills are edible, but removing them helps reduce moisture and creates a cleaner flavor and appearance.
Yes. Pre-baking helps release excess moisture so the mushroom doesn’t become soggy once the toppings are added.
Wipe the mushroom clean instead of rinsing it, scrape out the gills, and pre-bake the cap before adding toppings.
Yes. Using a portobello mushroom instead of dough makes this a low-carb pizza option.
It’s best enjoyed fresh. Baking and serving it right away gives you the best texture and flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy portobello mushroom pizza recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Portobello Mushroom Pizza
Equipment
Ingredients
- 1 large portobello mushroom cap -stem and gills removed
- ½ tablespoon olive oil -divided
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon kosher salt
- ½ cup shredded mozzarella cheese -divided
- 1 small tomato -sliced
- 1 teaspoon sliced black olives
- 2 tablespoons chopped fresh basil -divided
Instructions
- Heat the oven to 375°F (190°C).
- Place the portobello mushroom cap on a baking sheet and brush the top lightly with 1 teaspoon of olive oil. Bake for 5 minutes to help release moisture and lightly crisp the surface.
- Remove the mushroom from the oven and flip it over. Drizzle the inside with the remaining olive oil and season with oregano, red pepper flakes, and salt.
- Sprinkle half of the mozzarella inside the mushroom cap. Top with tomato slices, black olives, and some of the chopped basil.
- Add the remaining mozzarella over the toppings. If the mushroom is very large, you can add a little extra cheese.
- Return the mushroom to the oven and bake for 20 minutes, until the cheese is melted and lightly browned.
- Remove from the oven and garnish with the remaining fresh basil. Serve warm.
Notes
- Remove excess moisture: Wipe the mushroom clean and scrape out the gills to reduce moisture and create more space for toppings.
- Use olive oil generously: Brushing the mushroom with olive oil helps it roast properly and adds classic pizza flavor.
- Pre-bake the mushroom: Baking the mushroom before adding toppings releases excess moisture and prevents a soggy base.
- Watch for doneness: The pizza is ready when the cheese is melted and lightly browned and the mushroom is tender but still holds its shape.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was delicious!!!
So tasty and can be so versatile. I will also try it as an easy appetizer using smaller mushrooms and cherry tomatoes!
My cap didn’t crisp up when I baked it for those first five minutes, so I’ll have to play around with this so I can get the crispness right. But it still tasted delicious with the cheese, peppers, tomatoes, and basil. Definitely a new recipe I’ll go back to in the near future.
THE BEST,,
Great recipe and I love that it is low in calories which is important to me!