Low Carb Pizza With Portabella Mushroom Crust!
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
4 Pizzas
- Serves:
- 4
ingredients
- 4 large portabella mushrooms (I buy a 4 pack at Sams Club)
- 3 tablespoons olive oil (to rub on the mushrooms)
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
- 1 cup pizza sauce (low carb, please see note above)
- 1 1⁄2 cups mozzarella cheese
- 16 slices pepperoni (or your favorite toppings)
- 3 teaspoons parmesan cheese (or to taste)
- 1 teaspoon dry oregano (or to taste)
directions
- Preheat oven to 425.
- Clean and dry mushrooms removing the stems but keeping the gills.
- Rub both sides of the mushrooms liberly with olive oil but not dripping in oil.
- Place on large cookie sheet with a rim, (or it will drip), gill side up. No need to oil cookie sheet but you can lay down parchment paper or foil for easier clean up.
- Sprinkle salt and pepper to taste on gill side only.
- Pour 1/4 cup low carb pizza sauce on top of the inside of each mushroom.
- Sprinkle 1/4 cup of motzzarella on top of the sauce of each mushroom.
- Lay 4 or 5 slices of pepperoni on top the motzzarella.
- Sprinkle lightly with dried oregano.
- Bake 12 to 15 minutes depending on the thickness of your mushrooms, until hot, lightly brown and bubbly.
- Enjoy as a meal with a green salad. Or try sharing as an appetizer or as a side in place of a veggie.
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Reviews
-
Will definitely make this again. Very easy to put together and was delicious. Using parchment paper was a great tip, which I used and was thankful for. There was a LOT of au jus left in the pan and on the plates...next time I will capture that nectar from the pan and use it for soup flavorings the next day. Enjoyed it very much and one 'pizza' was the perfect serving size.