Mi ‘Bella’ Pizza (Low-Carb Portabella Pizzas)

You know that feeling when you wake up at 5:15 and you’re on your way to the gym in the early-morning darkness and you want pizza so bad you can’t help but wonder if Papa John’s happens to open at 4 am? 

Oh you don’t? Maybe that’s just me.

As much as I could eat breakfast food at every meal of the day, I’m pretty sure I could also take down a pizza pretty easily at 5 am. My taste buds are nondiscriminatory like that.

That said, I usually restrain myself – something about an early morning workout makes you not want to top it off with grease and cheese and pepperoni (and Canadian bacon and sausage and olives.. ohhhhh). 

Luckily I married a man who is willing to eat pizza for every meal of the week – and since there’s only two of us, anytime we make or buy one, that’s exactly what he does. 

But enough of this talk – let’s get on to the food. Recently, because I’m such a thoughtful wife, I perfected the art of homemade pizza – even though I don’t eat white flour (I know, I’m a saint.). I mean, look at this masterpiece: 

No, I didn’t touch it. I instead made something very nearly as divine for myself – and definitely more adorable. And, of course, about 10 times healthier. These little portabella pizzas were just as delicious as they are pretty:

That, and you don’t have to wait 18 hours for pizza dough to rise (did I mention I was a saint?).

The nice thing is, I used all the sauces and toppings on my little pizzas as I used on my husbands, so the only extras to buy were the portabellas. 

2 portabella mushroom caps, gills scraped and cleaned with a paper towel

2-4 tbsp pizza sauce

Canadian bacon, chopped

Black olives, sliced

Green peppers, sliced

Mozzarella cheese (the shredded kind is fine, but I used fresh buffalo because it’s so good it makes me want to kiss the nearest cow on the mouth)

Fill the caps (as much as you’d like) with pizza sauce. Granted, too much may make the little bellas overflow and/or break down, but hey, it’s your funeral – albeit a delicious funeral. Sprinkle in your chopped Canadian bacon, olives, green peppers, or whatever else you like on your pizza. I did just about everything but mushrooms (it seemed a bit superfluous, really). Then sprinkle on your cheese (or layer it on like an Alaskan blizzard). 

Broil these bad boys til the cheese is a melty-gooey mass of deliciousness. For those who need a less subjective measurement, that’s about 5-6 minutes. 

Enjoy – and if your husband happens to be eating the subject of the first photo on this page, punish him by denying him a single delicious bite.