Portobello Pizzas, YUM

Oh. My. Goooood-ness.

I am talking up a big game over these little guys to everyone I know. Cheesy, pepperoni, tastiness in a little personal sized “pizza!” And so easy.

The idea came to me from a friend who is practically coaching me through the keto diet. A few weeks ago, I thought I was doing the keto diet. I had no idea why I was doing what I was doing, or why I was eating low carb. But I didn’t actually understand until my friend elaborated on how the diet is supposed to be with dedication, strict habits, and lots and lots of fat. He explained to me what is happening in the body when you do keto the proper way.

“So what CAN I eat?!” I asked him (playing the question off as a joke, while actually being completely serious).

He provided me with ideas and explanations, and for the past two weeks my daily food intake has followed a pattern of:

Wake Up/Breakfast: Butter Coffee

Lunch: Medium salad made of spinach & kale, bacon crumbles, feta, an avocado, sea salt & pepper, 2 cherry tomatoes, and organic avocado ranch (avoiding any added sugars!)

Dinner: Salmon with lots of butter, sea salt & pepper

Dessert: a fat bomb or two, depending on my fat intake for the day

Also, lots and lots of water (preferably with lemon, please!)

The diet, though difficult, has been a bit more of a breeze than I expected it to be due to all of the ranch I get to eat…I assume (Because who wouldn’t consider that just a dream?!)

Currently, I have made it successfully to Day 12 without breaking. As of this morning, I am down 5 pounds since Day 1! When I began the diet, I was more excited to see a transformation in how I feel versus what the scale says. I have kept scale check-ups to once every other morning.

So where did the mushroom pizzas fit in??

It didn’t take long for me to desperately ask for some ideas of what I can eat to break up the repetitiveness of the diet, just a little bit. My friend sent me a few links of legit keto recipes, including one for mini portobello pizzas. The process sounded incredibly easy and looked delicious with only a few ingredients. A few of which I already had at home (like the parmesan and feta). I also am a fan of mushrooms, which only helped aide my decision to give the recipe a try!

My version of this recipe is sort of a “three cheese” pepperoni pizza.

Here is what I grab at the grocery store when I plan to make these yummy guys:

Packaged Portobello Mushrooms (2-3 mushroom caps)

Ball of Fresh Mozzarella Cheese

Full Fat Feta Cheese (optional, I typically already have this at home)

Grated Parmesan

Organic Marinara Sauce (I only use a very little bit due to the carbs in the sauce)

Pepperoni

Olive Oil, Sea Salt & Pepper, and Dried Oregano are all items I already usually have at home!

Now, the steps are extremely easy and usually take about 25 minutes from start to stuffing in my mouth.

I preheat the oven to 375 degrees. While the oven preheats, I remove the stem and innards of the portobellos. I place them on a baking sheet covered in aluminum foil, and coat each side of the mushrooms with a light drizzle of olive oil, sea salt & pepper.

Next, I take about a tablespoon of marinara and place it on the inside of the now cleaned out mushroom cap, using a spoon to spread around the sauce. I cut the mozzarella into slices, one slice per mushroom cap, and place the cheese on top of the marinara sauce. (Sometimes I like to sprinkle some added pepper on top of the mozzarella, but that is completely optional.)

I place a generous amount of pepperonis atop of the mozzarella, followed by a layer of feta and parmesan. A sprinkle of dried oregano completes the assembly of the pizzas, and in the oven they go for about 15-20 minutes (or until the cheese is melted and gooey, aka, perfection!).

When the portobellos appear melty and delicious, remove from the oven, let sit to cool for a moment, and devour.

Guys, seriously SO SIMPLE.

And even better, so so delicious.

Another bonus of this recipe is that if you’re cooking for one (like my single self) you have left overs for lunch or dinner the next day or two.

I encourage anyone to try this recipe, not just keto-goers! After all, cheap, easy, and delicious is like the trifecta of the food world, right?

Enjoy!

-A

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