My portabella pizza, just before going into the oven (and eventually into my belly). Now that’s how you make a pizza!

After rushing out the door to pick up one dog from the beauty parlor, coming home to find a mess left by my cat, and another dog demanding his walk, I decided to deviate from last night’s scheduled pulled pork fest. I opted for something off the cuff, quick and light. I saw the portabella mushroom caps next to my yellow tomato sauce and inspiration hit – portabella pizzas!

A couple of weeks ago I decided to try my grocery store’s pepperoni.  Not the stuff that comes in the little red bag and loaded with chemicals. Nope, I’m talking real pepperoni sausage. I had to try it and I love it!

I used my homemade tomato sauce for this concoction! The recipe is below. However I’m sure something from the store is fine, but just watch those carbs. 

I used my homemade tomato sauce for this concoction! I should have thickened the sauce by heating it up for 20 minutes to evaporate the liquid out. Oh well, next time (and there will be a next time).

I should have thickened the sauce by heating it for about 20 minutes to evaporate the liquid out. Oh well, next time (and there will be a next time).

While making this I thought about swapping out the tomato sauce with my basil-walnut pesto sauce. But then I realized I need grow the basil first!

Dot’s Portabella Pizza
Net Carbs: 7g
Serving Size: 1

Portabella Pizza Ingredients

• 1 Portabella mushroom cap
• Olive oil, for very light coating
• ¼ C Low carb tomato sauce*
• 2-oz Fresh Mozzarella, separated
• Slice tomato slice, about 1/8″ thick (I used a plum tomato and used 2 thin slices)
• 2 Fresh basil leaves
• ½-oz Sharp cheddar cheese, shredded
• Pepperoni, sliced (8-10 thin slices)

Layer the mozzarella, tomatoes and basil. It looks so pretty.

Tomato Sauce Ingredients*
(Makes about 2 cups; lasts for about 2 weeks in refrigerator)

• 2 tbsp Butter, Lard or MCT oil
• ½ C Spanish onion, diced
• ¼ C Green peppers, diced
• 3 garlic cloves, finely chopped
• 2 large yellow heirloom tomatoes (or 3 medium), diced
• ½ C fresh basil, chopped
• 1 tsp Pink Himalayan sea salt
• ½ tsp Fresh black pepper
• ¼ tsp Red pepper flakes (optional)

Directions

• To make the tomato sauce heat the oil in a sauce pan over medium-high heat. Add onions, peppers and garlic; stir often and cook until onion becomes translucent. Add in the remaining ingredients and simmer on low until sauce thickens, about 30 minutes. Cook the sauce or a portion of it longer (20 minutes) to evaporate more of the liquid to make pizza sauce.
• Preheat oven to 350. Remove the stem and using a spoon, gently remove the gills from under the cap. Wash the mushroom to remove any dirt or loose gills. Gently pat the mushroom dry with paper towel.
• Lightly oil top of the cap with olive oil and place top down on rimmed baking sheet.
• Pour sauce inside the bottom of the cap and spread with a spoon. Layer your mozzarella, tomatoes and basil leaves, in that order, on top of the sauce. Sprinkle with sharp cheddar cheese. Finally add on the pepperoni.
• Cook for 20 minutes.

Behold the finished pizza!