Portobello Pizzas have ALL the flavours of a GOOD pizza…without the guilt! Using portobello mushroom caps for a pizza crust, these pizzas are quick and easy to make, low carb and ready in less than 10 minutes! 

Author: Karina – Cafe Delites
Serves: 6
6 portobello mushroom caps, stems removed, washed and dried with a paper towel
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
6 teaspoons Italian seasoning (or a dried oregano and basil leaf blend), divided
¾ cup pizza sauce (garlic and herb)
1½ cups reduced-fat shredded mozzarella cheese (or a pizza cheese blend)*
30 miniature-sized pepperonis**
6 cherry or grape tomatoes, sliced thinly
Salt and pepper, to taste
INSTRUCTIONS 1. Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven. 2. Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray. 3. Fill each mushroom with 2 tablespoons of the pizza sauce per cap, ¼ cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in colour (about 8 minutes). 4. To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.

Full Recipe: Cafe Delites.

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