Yes, I was suppose to do this post yesterday, but there wasn't a chance that was going to happen. Between work being crazy, our Bradley Birth Class, squeezing in excercise and hangin out with my husband, there wasn't any time left.
Today I'm going to share with you one of my favorite, easiest dinners!
Low Carb Mushroom Pizza
Ingredients:
-large portebella mushroom caps (you could even do small for bite size)
-pizza sauce ( we make our own from marinara sauce by adding in herbs and spices- we aren't the biggest fan of the ingredients in most pizza sauce)
-shredded mozzarella (we buy veggie cheese, which is dairy free)
-your favorite veggie toppings
-turkey pepperoni's
1. Pre-heat oven to 400 degree F
2. Lightly spray cookie sheet with extra virgin olive oil or put down parchment paper. Remove stems from mushrooms, wash, pat dry and put on the cookie sheet upside down
3. Fill a thin layer of pizza sauce in cap. Top with cheese and preferred toppings.
4. Bake for 10-13 minutes (oven may vary)
EASY PEASY & delicious!
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