Prep 10 mins
Cook 15 mins
Feels like you're cheating and actually eating pizza! A must try and soooo simple too. Please if possible use pizza sauce made by L. E. Roselli's. It's their Low Carb Pizza Sauce and only has 2 carbs for 1/4 cup!! It's the best sauce I've found. I buy it by the case and one jar is enough to do 4 BIG Portabella Pizzas. They are located in N.J. but I get it at my local Low Carb store here in Florida. Get the sauce!! It makes the pizza. Serve with a nice big green salad.
- 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)
- 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.
I'm pre-op for bariatric surgery, so I need to lose some weight before I can be scheduled. This fit the bill as something I could enjoy, and one pizza was quite filling. Even the Peanut Gallery enjoyed this one, and they don't need to lose any weight.
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.