Portobello Mushroom Mini Keto Pizza

Pizza is simply certainly one of my maximum missed ingredients on the keto weight-reduction plan, no longer that it’s some thing I used to make myself!  Ordering a pizza was so convenient and tasty, however also one of the least healthful alternatives I may want to make. Pizza for me turned into a pick out me up, some thing i'd get on the days I used to be feeling lazy, or had had a protracted day at paintings and just wanted something delicious, speedy.

Portobello Mushroom Mini Keto Pizza

There are plenty of keto recipes available to recreate the pizza dough base and get as near the actual component as feasible. But for me it’s the flavors and that comfort that I crave most. These portobello mushroom mini keto pizzas are tremendous to get that repair, with minimal attempt on my component.

Portobello Mushroom Mini Keto Pizza

INGREDIENTS :

  • 100 g Low carb marinara sauce (1/2 Cup)
  • 80 g fresh or grated mozzarella
  • 4 Large Portobello Mushrooms
  • 20 slices pepperoni or chorizo sausage

INSTRUCTIONS :

  1. (Optional First Step) - Arrange mushrooms onto ovenproof tray, gills up. Sprinkle with salt and cook in oven heated to 375°F (190°C) for 20 minutes. Remove from oven and drain away liquid from pan and mushrooms.
  2. Arrange mushrooms onto baking tray, gill up. Spread 2 tbsp marinara sauce onto each, followed by 1/4 of the mozzarella (approx 20g or 2 tbsp). Finally arrange 5 slices of pepperoni onto each pizza
  3. Bake in the over for 20 minutes at 375°F (190°C) until cheese begins to turn golden and bubbly. Serve immediately.

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