Portobello Mushroom Pizza
Personal-sized keto pizzas using portobello caps as the crust - quick, satisfying, and pairs with Pod-session recovery days.
Macros are estimates. Track precisely with Carb Manager.
Instructions
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1
Preheat oven to 375 F. Line a baking sheet with parchment paper. Coat parchment paper with a cooking olive oil spray.
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2
Scrape out the dark gills from the mushrooms with a spoon and discard the gills.
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3
Place mushrooms stem side up on the baking sheet. Coat mushrooms in olive oil and sprinkle lightly with sea salt.
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4
Top each mushroom with 1½ tbsp of sauce. Sprinkle each with 3 tbsp of mozzarella and 4 slices of pepperoni.
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5
Bake for 20-25 minutes, until the cheese is bubbly and the mushrooms are soft.
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6
Tip: You can pre-bake the mushrooms for 15-20 minutes before adding toppings. Drain them, add toppings, and bake again. They turn out less watery this way.
Why This Recipe Supports Red Light Therapy
Portobellos deliver natural vitamin D (especially if sun-exposed), selenium, and ergothioneine - a long-chain antioxidant your body otherwise has to source from diet. Skipping the wheat crust keeps your blood sugar stable, which is friendly to the mitochondrial work red light therapy supports at the cellular level.
Ready to Fuel Your Wellness?
Pair this recipe with a red light therapy session at our Colonial Heights studio.
Important Disclaimer: This recipe provides general wellness information only. Macro estimates are approximate and based on standard ingredient portions. For specific dietary needs, allergies, or medical conditions, please consult a registered dietitian or physician. RedLight Freedom does not provide medical nutrition therapy.