Use portabello mushroom caos instead of bread for a low-carb pizza.
8 ingredients
4 piece whole Mushrooms portabella raw
2 clove Garlic raw
1/8 tbsp Salt
1/4 cup Marinara or spaghetti sauce
4 slice, medium (1/4" thick) Tomatoes red raw
4 oz Mozzarella cheese fresh
4 tsp Olive oil
8 leaves Basil fresh or raw herb
7 steps
- Preheat oven to 375F.
- Remove stems from mushroom caps. Mince garlic.
- Place mushroom caps top-side down on a wire rack over a rimmed baking tray. This will prevent the mushrooms from getting soggy as liquid is released while baking. Sprinkle each mushroom cap with a dash of salt.
- Spread 1 tbsp marinara over each mushroom cap and top with a tomato slice, then a mozzarella slice.
- Drizzle olive oil over pizzas, then add minced garlic.
- Bake for 15-18 minutes until cheese is melted.
- Remove from oven and top with basil leaves for garnish. Enjoy!
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