This is a simple and easy recipe that is perfect for a mid-day snack or a low-carb appetizer. Instead of using traditional pizza dough, I substituted portobello mushrooms, which add extra flavor to the pizza with less guilt. I recommend baking the mushrooms first before adding the toppings to ensure they are fully cooked and avoid burning your cheese. For this version, I chose to top my pizza with hot dogs to add a salty umami taste that compliments the mushrooms well. The dried oregano adds an aromatic herbal flavor to the pizza and makes it seem like a more complex dish than it really is. 

You can top these mushroom pizzas with any of your favorite pizza toppings. Some of my other favorite ones are: Hawaiian pizza with ham and pineapple or BBQ chicken pizza with BBQ sauce instead of pizza sauce, cooked chicken breast and chopped parsley. These pizza snacks can be prepared ahead of time and stored in the fridge for 2-3 days. Just reheat them in the microwave or toaster oven before serving. 

Portobello Pizza

Course: Appetizers, SnacksDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Quick and delicious low-carb “pizzas” that are perfect as a snack or appetizer.

Ingredients

• 1/2 cup pizza sauce

• 1 1/2 cup shredded mozzarella cheese

• 2 tbsp olive oil

• 2 hot dogs

• 4 portobello mushrooms

• 1 tsp dried oregano

• 2 tbsp ketchup

Directions

•  Preheat the oven to 350º F.
• Brush portobello mushrooms with olive oil on both sides and season to taste with salt.
• Place mushrooms and hot dogs on a baking sheet and bake for 25-30 minutes until mushroom is cooked through.
• Carefully thinly slice cooked hot doges (I recommend using a fork to hold the hot dog in place to avoid burning your hands).
• Spread the pizza sauce evenly over the mushrooms, top with shredded mozzarella and sliced hot doges.
• Sprinkle each pizza with dried oregano and drizzle with ketchup.
• Bake at 350º F for 10-15 minutes until the cheese has melted.