Low-Carb Air Fryer Margherita Pizza

I made this low-carb air fryer Margherita pizza as I still have leftover pizza sauce and cheese. I reckon since I am making pizzas more frequently these days, I need to make pizzas with lesser carbs. So I researched online and saw low-carb portobello pizzas: such a clever idea! Not only is the portobello mushroom a guilt-free pizza base, it is delicious and healthy too! After practicing with smaller portobello mushrooms, I spent a week before I found a 13cm portobello mushroom at the supermarket. I was satisfied even though there is still a lot of space left in my 20cm air fryer. From now on, I’ll be on the lookout for that elusive gigantic portobello mushroom when I’m at the supermarket. Instead of one large mushroom though, you can also fit several smaller portobello mushrooms to make up to 4 mini pizzettas each time in your air fryer.

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Low-Carb Air Fryer Margherita Pizza Recipe

Portobello mushrooms sometimes become soggy after roasting. Here are some tips for preventing a soggy pizza:

  • Wipe the mushroom caps with a damp kitchen towel. Never rinse or wash the mushrooms.
  • If you are using fresh cheese like I did, place the ball of cheese in a paper towel and gently squeeze out the excess water before adding to your pizza.
  • Don’t over cook the portobello mushrooms – the longer they sit in the air fryer (or oven), the more moisture they release.
  • Go easy on the pizza sauce (reminder to myself) especially if you are using the more watery (pasta) type.

Steps by Steps

Low-Carb Air Fryer Margherita Pizza Recipe

After baking the mushroom cap in the air fryer for 3 minutes, flip it to the other side (stem side up). Now we can start decorating the ‘pizza’ (pictured above).

  1. Spread pizza sauce, then top it with fresh cheese, olive and green pepper. You can use any random pizza topping. The mushroom surface is really small so the toppings are literally kitchen scraps!
  2. Return it to the air fryer and continue baking for 3-5 minutes. Take out the mushroom once the cheese is melted.
  3. Garnish with pink salt, red pepper flakes, parsley & olive oil. Eat on its own or serve with a salad, a smoothie, a complex carb or a faux carb. Enjoy your low-carb portobello mushroom pizza!
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Low-Carb Air Fryer Margherita Pizza Recipe

You can use the biggest portobello mushroom you can find to fit your air fryer (as I did), or use smaller portobello mushrooms to fill the space.

Food cooks quickly in the air fryer, so every minute makes a difference. Pull out the air fryer tray and check on the status – overcooked pizza will release a lot of liquid, or become burnt.

Enjoy your pizza on its own or compliment it with a salad, a smoothie, a healthy complex carb or a faux carb.

Check out more photos and tips on preventing a soggy pizza at the previous page.

Serves: 1 large or 2-3 mini 'pizzas'

Total Time: 8 mins

Prep Time: 5 mins

Ingredients:

  • one large portobello mushroom cap (stalk and gills removed) as big as your air fryer can accommodate
  • olive oil to grease the mushroom cap
  • a small sprinkle of dried oregano, pizza seasoning or Italian seasoning

Toppings Per Pizza (Estimate by Eye):

  • 1 tbsp pizza sauce (or pasta sauce such as marinara sauce)
  • 20g fresh Mozzarella cheese drained, patted dry & torn by hand to small pieces
  • 1 pitted olive sliced thinly
  • 1 tbsp diced green pepper

Suggested Garnishes

  • fresh and/or dried parsley (basil)
  • freshly cracked (pink) salt
  • sprinkle of red chilli pepper flakes
  • a small drizzle of extra virgin olive oil

Directions:

  1. Prepare the portobello mushroom cap. Remove the mushroom stem (save them for cooking). Remove black gills (optional but highly recommended) by scooping them out with a spoon. Brush the mushroom cap including the edges with some olive oil. Sprinkle a bit of dried oregano or pizza/Italian seasoning on the mushroom cap.
  2. Bake the mushroom cap. Place portobello mushroom stem side down and bake in an air fryer (no need to preheat) at 200°C (392°F) for three minutes.
  3. Make the ‘pizza’. Carefully take out the baked mushroom cap with tongs and flip it stem side up. Spread pizza sauce evenly on the mushroom using the back of a spoon. Top the pizza with cheese, sliced olive & diced pepper. Return the portobello mushroom back to the air fryer to bake it at the same temperature for about 5 minutes, or when the cheese is melted. Take it out immediately from the air fryer once it is done.
  4. Garnish with fresh parsley, salt, red pepper flakes and a light drizzle of extra virgin olive oil.
Ingredients Used: • • • • • • •

This delicious recipe brought to you by Noob Cook Recipes
https://noobcook.com/low-carb-air-fryer-margherita-pizza/