Easy Mushroom Pizza Low Carb Keto Gluten Free
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 20 minutes
Makes 2 pizzas
- 2 large Portobello mushrooms
- 100ml/3.5flozs. pizza sauce
- 2 tablespoons finely diced onion
- 1/2 clove garlic, finely diced
- 6 slices truffle salami or pepperoni
- 3 cherry tomatoes, halved
- 100g/3.5ozs. mozzarella
- 1 tablespoon oil or oil spray
- Salt and pepper for seasoning
- Basil leaves and chilli
Step 1 - Preheat oven to 180C/350F and line a baking tray with parchment. Remove the inner stalk from the mushroom-just grab and pull at it gently and it may come off in one piece or a couple of pieces. Divide the pizza sauce among the two mushrooms and top with the onion, garlic, sausage, cherry tomato halves and mozzarella dividing these equally. Brush the sides of the mushrooms with oil or use an oil spray.
Step 2 - Bake for 20 minutes until cheese is golden and bubbling. If you're not serving these straight away, leave on a couple of layers of paper towel as they will be slightly wet at the bottom. Season with salt and pepper and add fresh basil and chilli.