Portobello Mushroom ‘Crust’

Portobello Mushroom ‘Crust’

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)



  1. Wow, first cauli and now this-yay!

  2. Anonymous says:

    Can’t wait till my groceries come tomorrow….I’m definitely going to try this for dinner. I’ll be interested to see if my kids will eat it! The tuna idea is crazy but sounds soooo good. Thanks!

    • I’m so glad you’re excited to try it!! I absolutely loved it! And the tuna was a far out reach, but ended up tasting delicious! Let me know how you like it!

  3. Neat! I’ve used large portabello mushrooms as my crust before but never thought to grind with the others to make a crust!

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