Portobello Mushroom Mini Keto Pizza
No matter how long you’ve been on a keto diet, the occasional craving will still turn up for some of your old comfort foods, for me these mini mushroom keto pizzas help fight off one of my biggest carb filled weaknesses.
- 4 Large Portobello Mushrooms
- 100 g Low carb marinara sauce (1/2 Cup)
- 80 g fresh or grated mozzarella
- 20 slices pepperoni or chorizo sausage
(Optional First Step) – Arrange mushrooms onto ovenproof tray, gills up. Sprinkle with salt and cook in oven heated to 375°F (190°C) for 20 minutes. Remove from oven and drain away liquid from pan and mushrooms.
Arrange mushrooms onto baking tray, gill up. Spread 2 tbsp marinara sauce onto each, followed by 1/4 of the mozzarella (approx 20g or 2 tbsp). Finally arrange 5 slices of pepperoni onto each pizza
Bake in the over for 20 minutes at 375°F (190°C) until cheese begins to turn golden and bubbly. Serve immediately.
Per mushroom pizza
Net Carbs – 4g
Fats – 9g
Protein – 8g