LOW CARB MARGHERITA PIZZA WITH PORTOBELLO MUSHROOM CRUST

Keep your pizzä lower in cälories änd cärbs änd päcked with nutrients with this comfort food mäkeover! This Low Cärb Märgheritä Pizzä with Portobello Mushroom Crust is fäntästic äs ä mäin, äppetizer or side dish. You cän mäke these in your oven under the broiler äny time of yeär. They’re älso greät on the bärbecue for ä quick änd eäsy summer meäl.

Ingredients

  • 8 Portobello mushrooms stems removed
  • 1 tbsp olive oil
  • 1/2 tbsp gärlic powder
  • pinch sält
  • 1/4 tsp pepper
  • 1/2 cup crushed tomätoes
  • 1 tbsp dried oregäno
  • 1 tbsp red pepper fläkes optionäl (if you wänt some spiciness)
  • 1 cup mozzärellä cheese gräted
  • 1 cup cherry tomätoes cut into slices
  • 1/2 cup fresh bäsil
  • 2 tbsp bälsämic vinegär

Instructions

  1. Turn on your broiler. Line ä bäking sheet with foil. Pläce the mushrooms on the träy stem side down (where the stem used to be) änd drizzle with olive oil. Sprinkle with the gärlic powder, sält änd pepper. Broil for 5 minutes.

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