Portobello Mushroom Pizza

Yesterday, I made a pretty awesome lunch at work that I wanted to share. Thankfully, I have access to a toaster oven in the office break room, which allowed me to actually make this meal happen! Otherwise I would have had a very cold and confusing lunch to choke down.

I found the concept for this recipe a few years back, when I was on the Atkins diet… While I found success following the diet, I couldn’t ever seem to get enough food, without grossly going over my daily allotment of carbs. This past week, I made a conscious decision to cut out complex carbs, and just enjoy the food that I eat (I.e. Veggies grown above ground, proteins, and dairy), thus the reason for the low carb meals that you’ll see popping up now and then from me.

But to get back to the subject at hand: Portobello Mushroom Pizza!

How did I make this very simple yet delicious pizza? The base (what would be crust on a regular pizza) was a huge portobello mushroom cap. I cleaned out the brown ridges (not sure what they’re actually called) and took off the little trunk in the center. Then layered some slices of fresh mozzarella cheese, fresh spinach, and a few slices of pepperoni.

To be honest, I have no clue what the toaster oven temperature was set on, or exactly how long the pizza was cooking. My best guess would be 400•f and approximately 8 minutes.

While the food was cooking, a number of coworkers came in and admired my work of art! Haha – like I painted the Mona Lisa… More like a preschooler’s finger painting!

The only thing that I would do differently, is figure out a way to not have so much juice come to the surface – maybe I should cook the mushroom cap first.

Well anyways, here are before and after shots. Hope this inspires you to make your own pizza creation! 🙂

 

fresh mozzerella, spinach & pepperoni (right out of oven)

 

before photo: layering everything just right

 

Ready to eat: as you can see, there’s a little too much juice

 

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