This mushroom based pizza is quick and really easy to make on any day of the week. With the naturally gluten and carb free base, add your favourite toppings for an indulgent treat.
4 Large Portobello Mushrooms
Pizza sauce or pesto
8 cherry tomatoes – halved or you can use a larger one, sliced
Mozzarella cheese, or a mixture of cheeses that are good to melt like Monterey Jack
Dried oregano or Italian seasoning
Any extra topping of your choice – sliced olives, anchovies, ham, salami etc
Pre-heat the oven to 200°C/400°F
Remove the stalk and scrape the gills to leave a hollow in the mushroom.
Rub the outside of the mushroom cap with olive oil and spoon in enough pizza sauce or pesto to cover the inside of the mushroom.
Sprinkle a small amount of cheese over the sauce and then place 4 cherry tomato halves in each cap. At this point you can add extra toppings and then top with more cheese. Finish with a sprinkle of the dried herbs
Place on a baking sheet lined with parchment and bake for around 20 minutes or until the top is bubbling and well toasted. Serve with a fresh green salad.