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 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)
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)
- 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!