Grilled Portobello Pizzas

A low carbohydrate diet is not reason to miss out on fantastic pizza flavors. Instead of a high carbohydrate crust, this pizza uses portobello mushrooms for a delicious, savory crust. These can be made in the oven, but our test kitchen gets really hot in the summer time and we did not want to turn on the oven and make it worse. So we grabbed our favorite ingredients and headed out to the grill. The result was a delicious treat that really satisfied our pizza cravings without a lot of carbohydrates. 

Because the amount of ingredients is going to completely depend on the size mushrooms you can find, no exact quantities are given. Simply use your judgement and don't pile the ingredients too high or they will spill over the sides.



  • Large portobello mushrooms - de-stemed with gills removed
  • No sugar-added pizza or spaghetti sauce (like Ragu No Sugar Added Tomato & Basil)
  • Shredded mozzarella cheese
  • Additional toppings like pepperoni, cooked sausage, onions, etc...
  • Olive oil


  • Lightly brush the insides of the mushroom caps with olive oil
  • Grill face down on low heat until mushrooms soften 
  • Remove from grill and dap off any excess moist with a paper towel
  • Brush the inside of the caps with pizza sauce
  • Add cheese and your favorite toppings
  • Place completed pizza back on the grill and continue to cook over low heat until the cheese is melted and starts to bubble