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Portabello Mushroom Pizza
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The meaty taste of portabello mushrooms makes you forget about the "crust” This recipe serves one. Make as many as you like and top with sausage, bacon, olives, etc. to taste.
1 portabello mushroom (about 3 ounces), stem removed, wiped clean with a damp paper towel
Garlic oil spray
1 tablespoon low-carb tomato sauce (such as Raos)
2 tablespoons shredded mozzarella cheese
Heat oven to 425º F. Spray both sides with garlic oil and place on an aluminum foil-lined baking sheet. Bake 30 minutes, or until fork tender, turning once halfway through cooking time. Increase heat to broil.
Top concave side of mushroom with tomato sauce and cheese. Place under broiler for 1 minute or until cheese melts and bubbles.
Servings: 1
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 5 grams
Fat: 3 grams
Calories: 66
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