This mushroom crust pizza is perfect for you if you’re following a low carb diet/keto diet. The crust is made of large Portabello Mushroom Caps that add so much juicy flavor to the pizza and doesn’t leave you feeling sluggish and bloated like pizza can.
I have been hooked on anything Margherita! I planted triple the amount of basil in my garden this year to prepare for “Margherita overload” and also planted double the amount of Roma tomatoes in my garden. 🙂 If it contains basil and cheese- it’s pretty much a win in my mind! Try this guilt free pizza tonight!!
2 large Portabello mushroom caps
2t extra virgin olive oil
1 garlic clove- chopped
fresh basil- to taste
1 Roma tomato
1/3C low-moisture shredded mozzarella cheese
non-stick cooking spray
Preheat oven to 350*
Using a sheet of foil, lightly spray foil with non-stick cooking spray. You may place foil sheet on a baking sheet for extra support.
Cut center stem level with mushroom top. With mushrooms caps upside down, Drizzle 1t of olive oil over each mushroom.
Sprinkle with the chopped garlic then top with tomato slices, basil leaves and finally the cheese.
**You may add sliced chicken breast to the pizza for added protein boost! (nutrition information does not include chicken)
Place the mushrooms on the foil and place in the oven and bake for 8-10 min or until cheese is melted. Once cheese is melted, turn broiler on ‘high’ and broil for 2-4 mins or until cheese browns and bubbles.
Remove from oven and let rest 2-3 mins to cool then enjoy!
Calories per Serving: 234