These Portobello Pizzas are a healthy spin on pizza that take less than 30 minutes to make. Using portobello mushrooms as a base makes these low carb while also eliminating any of the fuss that often comes with making pizza dough. They are Paleo, Keto and Vegan. 

Portobello Pizzas
As much as I love cauliflower crust pizzas, let’s be honest, they are a massive pain in the butt to make. Between making the cauliflower rice, removing all of the moisture and rolling out the base, the entire process is both labour and time intensive.

Portobello Pizzas
Enter my new favourite pizza base, portobello mushrooms! They require less than a minute of prep and are the perfect base for unlimited toppings.

Portobello Pizzas
Unlike a lot of grain free pizzas, I love how easily you can pick these Portobello Pizzas up and eat them with your hands! You don’t have to worry about the base getting soggy or falling apart under the weight of all of the toppings. This also means that leftovers will last for a few days in the fridge and won’t become mushy.

I’ve included some of my favourite pizza toppings in the ingredients section below, but feel free to use any toppings that you prefer.

Portobello Pizzas
The cashew cheese adds a delicious creaminess to each bite of pizza. If you aren’t on a dairy free diet then you can add any cheese you prefer, but I really love the flavour and texture of this vegan cashew cheese that is so much like goat cheese. I recommend only adding the cashew cheese at the end of baking so that it remains very creamy, if it bakes for too long it will become slightly hard on top.

Portobello Pizzas

These would be a great snack to add to a Super Bowl spread, pot luck or summer bbq. You could assemble and bake the pizzas ahead of time and quickly reheat them before serving, or alternatively let guests top their own.

Here are a few of my other favourite recipes for when you are craving something Italian:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Portobello Pizzas

5 from 7 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Diets Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Vegan
Servings 4


  • 4-6 large portobello mushrooms
  • 1/4 cup tomato sauce
  • 1 tbsp olive oil

Optional Toppings

  • 1/4 cup chopped ham (omit if vegan)
  • 2 tbsp chopped olives
  • 1/4 cup artichoke hearts
  • 1/4 cup shredded spinach
  • 2 tbsp finely diced red onion
  • 1/2 tsp dried oregano
  • 1/4 cup sliced cherry tomatoes
  • 1/2 tsp chili flakes

Cashew "Goat Cheese"

  • 1/2 cup cashew (soaked in boiling water for 10 minutes)
  • 1 tbsp water
  • 1 tsp apple cider vinegar
  • 1 tsp coconut oil
  • 1/2 tbsp lemon juice
  • 1 clove garlic


  • Preheat the oven to 190 degrees Celsius (400F)
  • Start by making the cashew cheese. In a high speed blender or nutribullet combine the drained cashews, along with all of the other "goat cheese" ingredients and blend until completely smooth with no lumps. Transfer the mixture to the fridge while you prep the pizzas. 
  • Clean the portobello mushrooms by rubbing the top with a damp paper towel to remove any dirt. Remove the stem from each mushroom and use a spoon to scoop out some of the gills. 
  • Brush each mushroom with olive oil and place them on a baking sheet. Top each mushroom with a few spoonfuls of tomato sauce and any of your toppings of choice. Once the are all assembled bake the mushroom pizzas in the oven for 15 minutes. 
  • After 15 minutes of baking, remove the pizzas from the oven and place small dollops of the cashew cheese on each of the pizzas. Return them to the oven and make for another 5 minutes. Sprinkle with chilli flakes and serve. 
Tried this recipe?Leave a comment below and let us know how it was!