Giving up pizza for a low carb, paleo diet is tough for many people. This recipe will give you all of the taste of your favorite pie without any of the carbs in the crust. Using portabella mushrooms for the crust gives a very meaty and satisfying texture so you won’t even miss the carbs!
This isn’t a true Paleo Diet recipe as I am sure Grok didn’t chow down on pizza, and if you add cheese it does contain dairy but this low carb pizza recipe may be just what you need to get you through a craving without breaking the carb bank.
Choosing your mushrooms:
You can do this two ways, either select smaller mushrooms and make pizza bites or select the largest
ones you can find and make personal sized pizzas. Either way, buy lots because they will be a hit
and a good way to indulge your cravings!
Portabella mushroom caps
olive or nut oil (not peanut)
Tomato paste(tbsp per pizza)
Your favorite pizza toppings
To make up:
Preheat oven to 400F degrees.
Brush the portabella caps lightly with oil and place on a baking sheet. Pop them in the oven and cook till much of the moisture is released from the mushrooms. You can skip this step if you do not mind watery pizza but I like to do it this way.
Place some tomato paste, Italian seasonings and your favorite toppings on the portabella caps and pop back into the oven and bake until the cheese is bubbly. Allow to cool slightly (I think we have all made the mistake of eating pizza and having the hot cheese stick to the roof of your mouth, ouch!)
Note: you can dilute the tomato paste for a milder tomato sauce if you like.
With 1 tbsp feta cheese, onion, sweet peppers and one slice of pepperoni the pizza is just 8g of carbs per pizza