This recipe is inspired by a trip I took to Wegmans grocery store. If you haven’t heard of it, Wegmans is a huge high end grocery store chain that is known for its massive prepared food section. I was surprised to find a wide variety of premade keto foods and one of them was Portobello pizzas. I instantly thought, “Hey, I could make that!” and off I went. These are super simple and can be customized with different toppings to your individual liking. As a bonus, I just got my new FlavorGod pizza seasoning and this was a perfect opportunity to try it out! This recipe starts with large, Portobello mushrooms. Wash them off and then cut the stem as low as you can as shown on the left. Next, slice up a tomato. Protip: To slice tomatoes, its much easier if you use a sharp, serrated knife. After the ingredients are prepped, its time to deal with the mushrooms. Drizzle the Portobellos with some olive oil and then season. I got this great new Pizza seasoning from FlavorGod that I’ve been meaning to try out. As I said in the start, you can top your pizza with whatever fits you fancy but I choose to start with some spinach, tomato and Mozzarella. I added some Monterey Jack, Cheddar and another dash of FlavorGod Pizza seasoning. These are now all set for the oven! I ended up using my tabletop convection oven since this all fit on a small pan. The cooking time will vary but you’re just looking to melt all the ingredients and soften the mushroom. I added the pepperoni half way through the cooking process so it would fit on top of the mountain of cheese 🙂 Mmmm, here’s a shot of the gooey cheese and crispy pepperoni as the Portobello Pizzas come out of the oven! And done! Here’s the finished Portobello Pizza!



Portobello Pizza Author: Caveman Keto Nutrition Information Serves: 3 Serving size: 1 Pizza

Calories: 276 Fat: 21g

Carbohydrates: 6g

Fiber: 2g

Protein: 19g Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Print Ingredients 3 Portobello Mushrooms

Drizzle of Olive Oil

3 tsp Pizza Seasoning

3 slices of tomato

9 Spinach leafs

1.5 Oz Mozzarella

1.5 Oz Monterey Jack

1.5 Oz Cheddar Cheese

12 Pepperonni slices Instructions Preheat Convection Oven to 450 Wash and destem the Portobello Mushrooms Place the mushrooms cap side down on a foil lined sheet and drizzle with olive oil Sprinkle with Pizza seasoning Layer spinach, tomato, cheese and another round of seasoning Cook in the convection oven until cheese has melted or around 6 minutes Add the pepperoni and cook until the pepperoni is crispy 3.2.2802