How difficult is it to make a pizza at home? Not at all. Especially when we don’t have to spend 20 minutes or more kneading the dough or waiting for it to rise. Forgo the carbs and substitute large portobello mushrooms for the crust. Just add a bit of your favorite pizza sauce and toppings- it can be made as healthy and low calorie as you like by adding or omitting ingredients. We can stuff our face without all the guilt… giving a new meaning to the term pizza face!
Note: To clean the mushrooms, lightly wipe off the dirt from the mushroom or gently rinse them under a trickle of cold water and pat dry with a paper towel. DO NOT SOAK THEM because they soak up liquid quickly; making a watery pizza when cooked. Portobello are also less watery if the gills are removed prior to cooking, just scrape them out with a spoon. Do not omit this step.
YIELD: 4 servings | PREP: 10 mins | COOK: 15 mins | TOTAL: 25 mins
- 4 large portobello mushroom
- 4 teaspoon olive oil
- 2 cups fresh mozzarella, shredded
- 1/2 cup cherry tomatoes, halved
- 1 small red onions, sliced
- 4 tablespoons organic tomato paste (or any pizza sauce of your choice)
- basil, chopped, plus extra for garnish
- garlic powder, onion powder, salt, and pepper, to taste
Preheat the oven to 425 degrees F.
>> To prevent soggy mushrooms: Clean the mushrooms by lightly wiping off the dirt from the mushroom. Do not soak them. Remove and discard stems and gills from mushrooms; brush caps with oil. Place rounded sides down on a baking pan with a baking rack on it (to keep the mushroom from sitting on the juice).
Spread 1 tablespoon of tomato paste on the inside of each mushroom cap. Then sprinkle with onion powder, garlic powder, salt & pepper. Divide ingredients among mushrooms; sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato, red onions, and basil. Then finish with another handful of mozzarella.
Bake for 15 minutes at 425 degrees. Remove from over.
Sprinkle with more basil if desired and now go stuff your face!