Ingredients:
- 4 large Portobello mushrooms (stems removed, cleaned)
- 1 cup pizza sauce (low-carb or sugar-free)
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (optional)
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes (optional)
- Olive oil (for brushing)
- Your choice of toppings:
- Pepperoni, sausage, olives, spinach, bell peppers, etc.
Instructions:
- Prep the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by wiping them with a damp paper towel. Gently scrape out the gills (optional) for more space.
- Brush both sides of each mushroom cap with olive oil. Lightly season with salt and pepper.
- Bake the Mushrooms:
- Place the mushroom caps on a baking sheet lined with parchment paper or foil.
- Bake for 10 minutes, then remove from the oven and pat dry any excess moisture that has accumulated in the mushrooms.
- Assemble the Pizzas:
- Spoon about 2-3 tablespoons of pizza sauce into each mushroom cap.
- Sprinkle a small amount of grated Parmesan (if using) over the sauce.
- Top each mushroom with mozzarella cheese.
- Add your preferred toppings, and sprinkle Italian seasoning, garlic powder, and red pepper flakes on top.
- Bake Again:
- Return the mushroom pizzas to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the pizzas cool slightly, then serve with a fresh salad or enjoy them as a snack!
Tips:
- If you want a crispier texture, you can broil the pizzas for 1-2 minutes at the end of baking.
- Add variety by using different cheeses like cheddar, feta, or provolone.
