Everyday Meals

Portobello pizza recipe: How to make healthy mushroom pizza fit for Keto diet

On the keto diet, you normally have to exclude grains, dairy, legumes, soy, most fruits and starchy vegetables. The carbohydrates in the diet come mainly from non-starchy vegetables, nuts and seeds… you know what that means – no pizza dough! There is a way around this though, since you can use a delicious portobello mushroom as a pizza base instead. Here’s Good House Keeping’s Keto portobello pizza recipe.

The ketogenic diet is a high-fat, adequate-protein and low-carbohydrate diet that was originally devised to treat epilepsy patients in the 1920s.

It forces your body to burn fats as a form of energy rather than carbohydrates– this is called ketosis.

Your body won’t have enough carbs for your cells to use for energy, so it burns the fat you’re desperate to get rid of.

Ketosis can result in serious weight loss, if you can manage to stick to the plan.

READ MORE- Weight loss: Michael Mosley diet to lose a stone in 21 days

On a keto diet you can eat a range of foods, including:

  • Unprocessed meat
  • Fish and seafood
  • Eggs
  • Natural fat (e.g. butter, olive oil or coconut oil)
  • Fresh or frozen vegetables
  • High-fat dairy
  • Nuts
  • Berries

However, you need to avoid a lot of household staples, such as:

  • Grains
  • Starchy vegetables
  • High-sugar fruits
  • Sweetened yoghurts
  • Juices
  • Honey, syrup or sugar
  • Crisps and crackers
  • Baked goods

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Portobello pizza recipe

Using a mushroom as a pizza base takes away the carb element of pizza.

You can still have cheese, meat and whatever you want as toppings, as long as they are on the list of foods you are allowed to eat.

These delicious pizzas are guilt-free, since they are leto-friendly and low-calorie.

Read on to find out how to make four keto pizzas in just 20 minutes.

Ingredients

  • 4 large portobello mushrooms, stems removed
  • 1/4 c. olive oil
  • 1 tsp. minced garlic
  • 1 medium tomato, cut into 4 slices
  • 2 tsp. chopped fresh basil
  • 1 c. shredded mozzarella cheese

Method

Preheat oven to broil (Between 260C and 290C)

Line baking sheet with aluminum foil and set aside.

In small bowl, using fingers, toss mushroom caps with oil until well coated.

Place mushrooms on baking sheet, gill sides down, and broil until tender on top, about two minutes. Flip over and broil 1 min.

Take out a baking sheet and spread garlic over each mushroom.

Top each one with one tomato slice, sprinkle with basil and top with cheese.

Broil mushrooms until cheese is melted and bubbly, about 1 min. Serve.

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