Portobello Mushroom Crust

Serves: 1

This ‘crust’ is the perfect lower calorie, lower carb solution to pizza! If you like the taste of portobello mushrooms, you will love the flavor of this! Top it with anything you’d like…from pizza toppings, to my tuna creation shown below!! You can customize the flavor of this to your taste! It is so versatile!

Plain Crust

Fit Ingredients

  • 6oz (225g) portobello mushrooms
  • 2tbs flour (I used soy flour)
  • 2 egg whites
  • toppings of choice


  • 8in cake pan
  • non stick spray
  • food processor



Pre heat your oven to 375 degrees. Spray your cake pan with non stick spray. In a food processor, pulse your mushrooms until they are finely chopped. Add in your egg whites and flour and pulse until you have a thick, almost paste like consistency. (Feel free to add in any seasonings you’d like at this time). Evenly spread the mushroom mixture into your cake pan. Bake for 22-25 minutes* or until the edges begin to firm up.

*The longer you bake it, the crispier the mushrooms will become, so cook until your desired texture. Around 25 minutes gives the edges a nice crisp but leaves the center slightly soft.

Top it with whatever you’d like! I had it two different ways:

Topped with marinara sauce, ground turkey breast, mozzarella and ricotta

See! You can ever hold it!! Topped with dijon mustard, tuna, avocado and ricotta


Nutrition: (For entire recipe, not including toppings)

Calories: 202.9, Protein: 21.7g, Carbs: 17.4g, Fat: 6.8g (2g Saturated) Sodium: 135mg, Fiber: 6g (Net Carbs: 11.4g)


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