One portobello mushroom cap makes an excellent low carb pizza crust. Top with cheese and your favorite pizza toppings. Low in carbs, easy, and delicious!
Put the mushroom cap on a baking sheet and lightly coat the top with 1 teaspoon of olive oil. Bake it for 5 minutes. Note: This pre-baking step helps the mushroom's top become a bit crispy and allows it to release excess moisture.
After removing it from the oven, flip the mushroom over. Drizzle the inside with the remaining olive oil, then sprinkle oregano and red pepper flakes over it. Add salt for seasoning.
Put half of the mozzarella cheese inside the mushroom cap, followed by tomato slices, black olives, and 1 tablespoon of the chopped basil.
Add the rest of the mozzarella cheese on top. If your mushroom is particularly large, feel free to sprinkle a bit more cheese for good measure.
Place it back in the oven and bake for another 20 minutes, or until the cheese is fully melted and turns a golden brown color.
Take it out of the oven and garnish with the remaining fresh basil. It's best enjoyed while still warm and fresh from the oven.
Notes
Clean the mushroom well: Gently remove the stem and scrape out gills for more topping space.
Drizzle with olive oil: This helps the mushroom crisp up and enhances flavor.
Pre-Bake the Mushroom: Remove moisture by pre-baking the mushroom cap to prevent a soggy base.
Bake until bubbly: This ensures the cheese is beautifully melted and the mushroom is cooked through.