Pepperoni Mushroom Pizza No Crust Food

KETO LOW CARB PIZZA CASSEROLE RECIPE (EASY) - 5 INGREDIENTS

Steps:

• Preheat the oven to 425 degrees F (218 degrees C).
• In a 9x13 in (23x33 cm) glass casserole dish, toss the cauliflower with olive oil, sea salt, and black pepper. Arrange evenly in a single layer and roast in the oven for about 25 minutes, until a little golden. If you want the cauliflower browned more evenly, you can toss halfway through. (Leave oven preheated after - you will need to use it again.)
• Pour the marinara sauce evenly over the cauliflower. Sprinkle with shredded cheese, then top with Italian seasoning (if using). Place pepperoni slices over the cheese.
• Place the casserole back in the oven for about 10 minutes, until the cheese is melted and golden.

CRUSTLESS PIZZA - 3 NET CARBS!

Steps:

• Begin by preheating your oven to 400F.
• In a heavy bottom skillet over medium high heat cook and crumble the sausage. Drain any excess fat. Stir in 1 cup of the mozzarella and flatten the meat and cheese mixture into a single layer.
• Spoon the marinara sauce on top of the meat and cheese and spread with a spoon. layer your sliced bell peppers and sliced mushrooms. Top with the remaining mozzarella cheese.
• Layer the pepperoni and black olives. Place in already preheated oven and bake for 20 minutes or until cheese is melted and brown around the edges. Makes 4 servings.

PERSONAL PORTOBELLO PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place the mushroom on a baking sheet, and bake for 5 minutes in the preheated oven. Remove from the oven, and spread spaghetti sauce in the cup of the cap. Top with cheese, olives, pepperoni and garlic.
• Bake for an additional 20 minutes, or until cheese is melted and golden.

CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA

Steps:

• Preheat the oven to 450 degrees F
• To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
• In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and let rest for 10 minutes.
• Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
• Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
• To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
• Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.

LOW CARB PIZZA WITH PORTABELLA MUSHROOM CRUST!

Steps:

• 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.

KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA

Steps:

• If making own pizza crust and/or pizza sauce, prepare them first.
• Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
• Spread pizza sauce over browned side of Boboli crust.
• Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
• Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
• Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
• Distribute sauteed mushrooms over top of pizza. I try to be artistic.
• Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
• Cut into 6 slices and serve hot.

PEPPERONI MUSHROOM PIZZA- NO CRUST!

Steps:

• Heat oil in skillet, and saute onions until slightly tender.
• Add mushrooms, continue to saute until mushrooms and onions are both tender and leaving juices.
• Set aside, keep warm.
• In same skillet, brown ground turkey.
• About halfway through browning turkey, add in the quartered pepperoni.
• Drain fat/liquid and return turkey and mushroom/onion mixture to skillet.
• Add the pizza sauce, garlic, oregano and red pepper flakes.
• Simmer uncovered for 10-12 minutes, letting a large amount of the liquid cook away.
• Transfer mixture to square pyrex pan.
• Top with mozzarella cheese and remaining pepperoni.
• At this point, you can cover and put in the fridge if you want to prepare/serve later.
• Bake at 350, uncovered for 25-30 minutes, or until bubbly.