Breadless Margherita Pizza on a Portobello
Author: 
Recipe type: Vegetarian
Serves: 2
 
Ditch the carbs and sub portobellos for crust in this delectably healthy low-carb pizza.
Ingredients
  • 2 Large Portobello Mushroom Caps
  • 1 Medium Tomato, Thinly Sliced
  • 12 Fresh Basil Leaves
  • 1 Clove Garlic, Minced
  • A Drizzle of Olive Oil
  • Fresh Mozzarella Cheese
  • Sea Salt
  • Black Pepper
Instructions
  1. Preheat oven to 450°.
  2. Lay the mushroom caps, bottom side up, on a baking sheet or a lightly grease glass pyrex baking pan. Drizzle each lightly with olive oil, sprinkle evenly with minced garlic, and then sprinkle with sea salt.
  3. Cut your mozzarella (I recommend using the fresh mozzarella that comes in a ball) into ¼″ thick slices. Lay them to cover the mushroom caps. Lay 6 basil leaves on each mushroom, then 3-4 slices of tomato on each mushroom as well.
  4. Place in the preheated oven for 15 minutes.
  5. Remove from oven and cut into triangles like a pizza. I would recommend cutting them on a paper towel, as mushrooms tend to accumulate liquid as they cook.
  6. Serve hot!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/01/08/breadless-margherita-pizza-on-a-portobello/