KETO-Chicago Style Deep Dish – Mushroom and Onion Recipe

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KETO-Chicago Style Deep Dish – Mushroom and Onion Recipe

KETO-Chicago Style Deep Dish – Mushroom and Onion

KETO-Chicago Style Deep Dish – Mushroom and Onion. In small sauce pot heat and season with remaining spices, Stewed Tomatoes Remove pan and load on Shredded Mozzarella, and add Pepperoni Slices. Broil until golden and bubbly. • In a large skillet, add a half stick of butter. On medium heat add the ground vegetables, cook for five minutes. Following a keto diet means that it isn't always easy to make happen. This recipe for keto deep dish pizza solves that problem and gives you a perfect choice for satisfying. To make KETO-Chicago Style Deep Dish – Mushroom and Onion you need 15 ingredients and 6 steps quickly.

The ingredients needed to make KETO-Chicago Style Deep Dish – Mushroom and Onion:

2 lb of Ground Sausage
4-6 oz. of Mushrooms
1/2 of Red Onion, roughly diced
2 lb of shredded Mozzarella
slices of Pepperoni
of Baby Arugula
of Pink Himalayan Salt
of Ground Black Pepper
of Pizza Sauce side
of Stewed Tomatoes
of Fresh Basil
of Dried Oregano
1 tsp. of Minced Garlic
of Pink Himalayan Salt
of Ground Black Pepper

Steps to make KETO-Chicago Style Deep Dish – Mushroom and Onion:

Line large deep frying pan with sausage, approx 1/4 in. Thicker on the edge. Season.
Add Mushrooms and Red Onion on top of the Sausage and broil for 15 minutes.
In small sauce pot heat and season with remaining spices, Stewed Tomatoes
Remove pan and load on Shredded Mozzarella, and add Pepperoni Slices. Broil until golden and bubbly.
Garnish with Baby Arugula
Buon appetito!

Add the oil, garlic, salt, and pepper, and saute until fragrant. Add the mushrooms and coat in the mixture. Punch dough down; turn dough out onto a lightly floured surface. Melt the butter over medium high heat in a large skillet. Add your mushrooms and cook until they start to turn golden brown.

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