Low Carb Pizza With Portabella Mushroom Crust! - cooking recipe

Ingredients

4 large portabella mushrooms (I buy a 4 pack at Sams Club)
3 tablespoons olive oil (to rub on the mushrooms)
1 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 cup pizza sauce (low carb, please see note above)
1 1/2 cups mozzarella cheese
16 slices pepperoni (or your favorite toppings)
3 teaspoons parmesan cheese (or to taste)
1 teaspoon dry oregano (or to taste)

Preparation

Preheat oven to 425.
Clean and dry mushrooms removing the stems but keeping the gills.
Rub both sides of the mushrooms liberly with olive oil but not dripping in oil.
Place on large cookie sheet with a rim, (or it will drip), gill side up. No need to oil cookie sheet but you can lay down parchment paper or foil for easier clean up.
Sprinkle salt and pepper to taste on gill side only.
Pour 1/4 cup low carb pizza sauce on top of the inside of each mushroom.
Sprinkle 1/4 cup of motzzarella on top of the sauce of each mushroom.
Lay 4 or 5 slices of pepperoni on top the motzzarella.
Sprinkle lightly with dried oregano.
Bake 12 to 15 minutes depending on the thickness of your mushrooms, until hot, lightly brown and bubbly.
Enjoy as a meal with a green salad. Or try sharing as an appetizer or as a side in place of a veggie.