Go Back
+ servings

15 Minute Caprese Portabello Mushroom Pesto Pizza (healthy, low-carb, gluten-free)

A low-carb meal that is satisfying. Portabllo Mushrooms are low calorie and a good source of Protein and Fiber. Cheese is a good source of Calcium and Protein, however should be eaten in moderation due to its saturated fat content.
0 from 0 votes
Author: Nisha @ honeywhatscooking (inspired by cafedelites)
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine Itaian
Servings 1 serving


  • <b>for the Garlic Oil:</b>
  • Extra Virgin Olive Oil - 2 tbsp
  • Garlic - 1 clove, smashed
  • Dried Oregano - 1/2 tsp
  • </br>
  • <b>for the mushroom pizza:</b>
  • Portabello Mushrooms - 2, remove stem, wipe mushroom with a damp cloth
  • Garlic Oil - brush with garlic oil
  • Pesto - fill each mushroom cap with enough pesto, I use homemade, you can use store bought
  • Cherry Tomatoes - 2 cherry tomatoes per mushroom, slice cherry tomato into threes
  • Parmesan Cheese - 1/4 cup, grated - top mushroom with enough cheese to cover
  • Mozzarella Cheese - 1/4 cup, grated - top mushroom with enough cheese to cover
  • Dried Oregano - sprinkle a little on top
  • Crushed Red Pepper Flakes - to taste
  • Fresh Basil - handful, julienne - garnish
  • Balsamic - just a drizzle


  • In a small bowl, combine extra virgin olive oil, garlic and 1/2 tsp of oregano. Set aside.
  • Grate the parmesan and mozzarella cheese. Combine into the same bowl.
  • Slice each cherry tomato into 3 slices. You will need 2 cherry tomatoes per mushroom.
  • Remove the mushroom caps and wipe mushroom with a damp cloth.
  • Start by spraying a baking tray with extra virgin olive oil. Brush mushrooms with Garlic Oil prepared earlier.
  • Top with pesto.
  • Top with cherry tomatoes and enough cheese to coat the mushroom.
  • Into the oven, broil on high for 5-6 minutes.
  • In the meantime, julienne some fresh basil.
  • Once the pizza is done, top with oregano and crushed red pepper flakes.
  • Garnish with fresh basil.
  • Drizzle a little balsamic over the top. Serve immediately.


* There is no added salt in this recipe, cheese and pesto has enough salt, so you don't need to add additional salt.
** The cheese amount in this recipe can be used for up to 4-5 mushrooms.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking