Low Carb Margherita Pizza with Portobello Mushroom Crust

These margherita pizzas are made with portobello mushroom caps instead of wheat crust, making them low carb, keto, gluten-free, vegetarian and packed with potential cancer-fighting nutrients! They're fantastic as a main or side dish. You can make these pizzas in the oven year-round or on the barbecue for a quick and easy summer meal.

  • 1 cup cherry tomatoes cut into slices
  • 1 cup mozzarella cheese grated
  • 1 tbsp dried oregano
  • 1 tbsp olive oil
  • 1 tbsp red pepper flakes optional (if you want some spiciness)
  • 1/2 cup  fresh basil
  • 1/2 cup crushed tomatoes
  • 1/2 tbsp garlic powder
  • 1/4 tsp pepper
  • 2 tbsp balsamic vinegar
  • 8 Portobello mushrooms stems removed
  • pinch salt

Low Carb Margherita Pizza with Portobello Mushroom Crust

  1. Turn on your broiler. Line a baking sheet with foil. Place the mushrooms on the tray stem side down (where the stem used to be) and drizzle with olive oil. Sprinkle with the garlic powder, salt and pepper. Broil for 5 minutes.
  2. Take your mushrooms out of the oven and flip so they're stem side up. Top them with your crushed tomatoes, dried oregano, red pepper flakes (if using), cheese and tomatoes. Broil for 5 minutes.
  3. ...
  4. ............
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