Wednesday, June 19, 2013

Portabella Mushroom Crust Pizza (Low Carb Pizza)

 I was walking through the grocery store when I saw a package of portabella mushrooms.  I have not really worked with these huge mushrooms so I was excited to come with an idea to use them up.  Most of the time I have seen portabella mushrooms used as a vegetarian replacement for a burger with a bun... but I decided it would make a better pizza crust.  I made a meaty filling, topped it with cheese, some peppers and fresh basil.   These pizza were terrific and I loved that I could indulge on low carb pizza. 

2 portabella mushroom caps (see note)
meat filling (or pizza toppings of choice) (see recipe below for my meat filling)
grated mozzarella cheese as needed
sliced peppers
garnish with fresh basil leaves

Note:  Wipe portabella mushrooms with a damp cloth.  Clean out gills from the inside of the mushroom.  Use a spoon to do this.

Meaty Pizza Filling
1/2 lb Lean ground meat of choice well browned
1 clove garlic minced
1/2 tsp dried basil
12 tsp dried oregano
1 cup jarred pizza sauce or tomato pasta sauce
red chili flakes
salt and black pepper to taste


Pepper and salt the mushroom and apply a little canola or olive oil.  Broil mushrooms for 5-7 minutes.  Then fill with pizza topping.

Top with cheese and peppers.  Bake at 400 degrees until cheese melts. Garnish with basil leaves. Serve immediately.  Enjoy.

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