Portobello Pizza has all exactly the flavors of pizza … except the guilt! Using portobello mushroom caps for a pizza crust, this pizza is quick, easy to prepare, and low in carbs, prepared in under 10 minutes!
How to make pizza easy
There are no phrases to describe the deep love that more than 90% of the world’s population have for gourmet pizza, cheese and gourmets. Using Portobello Mushroom Caps is one of my favorite ways to de-crave cravings ← with all flavors → without the calories.
And I didn’t feel the urge to get the stink out of my cauliflower house, press hell out of it, and grow the peel to get what I wanted. Portobello caps are easy, fast, no fuss, no work, no unsuitable scents for cauliflower, and a meaty mushroom base topped with garlic and Italian spices.
Also, I wanted to add pepperoni to the flavors of the brought in pizza, and every time I wanted anything, I just couldn’t figure it out. So, I do it, use what I have, and create what I want. In this case, I used an Apple desktop like this to make the smallest pepper I have ever seen!
To make your Portobello pizza trip even better, I recommend you to use your favorite pizza sauce. I am using garlic and the natural dressing, because garlic is okay. However, you can use your regular sauce or any flavored sauce that you prefer.
How to make pizza dough
Then it is the case of mozzarella, grass, or cherry tomatoes (to preserve the miniature look) and cheese.
This is the best pizza recipe you’ll ever make and it’s healthier than most pizzas, and it’s a recipe that you can substitute for your own topping! And if you want to try something similar,
6 caps of portobello mushrooms, stems removed, washed and dried with a paper towel
2 tablespoons of extra-virgin olive oil
2 teaspoons minced garlic
6 teaspoons of Italian seasoning (or a mixture of dried thyme leaves and basil), divided
3/4 cup pizza sauce (garlic and herb)
1 1/2 cup low-fat shredded mozzarella (or mixed cheese pizza) *
30 small pepperoni **
6 cherry tomatoes or grapes, cut into thin slices
Salt and pepper as needed
Preheat oven to grill / roast on high temperature. Arrange the oven rack in the middle of the oven.
Combine oil, garlic, and 4 teaspoons of spices together in a small bowl. Grease the bottoms of each mushroom with the garlic oil mixture and spread each mushroom, oil face down, on a lightly greased baking tray / tray.
Fill each mushroom with 2 tablespoons of pizza sauce per lid, 1/4 cup of mozzarella cheese, 6 mini pepperoni and slices of tomato. Grill / grill until the cheese is melted and golden (about eight minutes).
To serve, sprinkle with finished Italian seasoning (or blended herbs), and season with salt and pepper to taste.
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