Low-Carb Mushroom Cap Pizza

For the last month my husband and I have been following a keto-based low carb/high fat diet with amazing results, so far!

This means we have had to revamp nearly all our favorite carb-heavy recipes. Lately, we have been craving pizza so badly. Particularly personal pita pizzas! While there are many fantastic keto bread recipes using cheese and almond flour out there, we have yet to give it a try.

What we ended up doing is not particularly unique, but still worth sharing because of its sheer brilliance and simplicity.

Portobello Mushroom Cap Pizzas!

Ingredients:
Large Portobello mushroom caps
oil (I used avocado oil)
pizza sauce
mozzarella cheese
any toppings you want!

Preheat oven to 375.

Remove stem and gills from underside of mushrooms. Gills are fine to eat, but this gives you a nice hollow area to fill with pizza goodies.

Place shroom caps on a foil lined baking sheet, and drizzle the inside with oil. Doesn't need to be a pool but enough to saturate. Mushrooms will absorb it well.

Bake in preheated oven for 5 minutes.

Flip mushrooms over and drizzle oil on the outside.

Bake for another 5 minutes.

Flip mushrooms so the hollow inside is again right side up. Spread your pizza sauce. We use Rao's Vodka marinara sauce because of the zero added sugar factor. Stuff with shredded mozzarella and add whatever toppings your please.

This could also easily work as a Alfredo based white pizza!

Best eaten with a knife and fork.

Get creative and enjoy!  What are your favorite pizza toppings?