Get your pizza fix without sacrificing carbs, or unrefined grains with a portobello pizza base! Flavorful, cheesy, and incredibly filling.
Pizza is probably one my fave go-to meals. I love ordering for delivery (hello, leftovers), and coming up with my own combos at home. Butttt right now I have a really busy husband studying to retake the bar (next week!), and he’s eating incredibly clean and easy. Which means, I don’t have a pizza partner to party with.
And on Monday I was reallllly craving pizza. But pizza for one was not going to be a good idea. We all know how it was going to end, right?
So I made a pan of Portobello Sausage Pizza, instead. Is this going to taste like pizza? Nah – but the filling is pretty close to the same flavor, and it hits the spot. I love making my own pizza sauce, but to be honest for one person, I just wasn’t feeling it, you guys. I pretty much always have a jar of Out of the Weeds dressing at home, and their Roasted Tomato is perfect for an impromptu pizza sauce. I picked up a new bottle last week at the Sprouts grand-opening in Palm Harbor.
These Portobello Sausage Pizzas are done in under twenty minutes! I buy a package of ground sausage, and add my own spices. You could easily buy Italian Sausage Links, if you’d prefer. Brown the sausage, until done, and mix in your favorite pizza sauce; homemade, store-bought, or Out of the Weeds Roasted Tomato, will all work just fine. I like to chiffonade a few fresh leaves of basil, and then top with mozzarella. Serve with a quick side salad, and you’ve got one filling, healthy dinner!
Mushrooms get watery, so I like to bake these for ten minutes to dry up a bit, before topping. These Portobello Sausage Pizza are obviously a great low carb alternative to dough. But even if carbs aren’t your concern, the flavor is delish! Next time, I think I’m going to try these with eggplant.
Tools I used to make this recipe:
portobello sausage pizza
- 1 lb Italian sausage, ground
- cooking spray or 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tablespoon oregano
- 1 tablespoon onion powder
- salt and pepper - to taste
- 4 portobello mushroom caps
- ½ cup pizza sauce of choice
- 1 cup mozzarella cheese - shredded
- fresh basil - for garnish (optional)
- Preheat oven to 350F. Clean mushrooms, and remove stems with spoon. Line a baking sheet with parchment paper. Bake mushroom caps for 8-10 minutes to dry out.
- To a large nonstick skillet, over medium high heat, spray cooking spray or olive oil, and add sausage. Break up into small pieces with a spatula. Add in spices. Cook in skillet until pork is cooked, no longer pink. About 8-10 minutes. Mix in pizza sauce.
- Remove mushroom caps from oven. Add sausage mixture to each cap. Top with cheese (about ¼ cup per mushroom). Bake 5 minutes, or until cheese melts. Top with fresh basil, if desired.
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