We are a houseful of pizza fiends, y'all. I'm pretty sure that we collectively eat pizza in some form or another at least once a week. My almost 8 year old nearly demands it. Pizza has always and will always be a part of our regular rotation here. So, sometimes I have to get pretty creative when it comes to my pizza.
What can I say? I just don't need all those carbs at this point in my life. My body is craving veggies. All the veggies too. This time around, I decided to try my hand at a portobello crusted pizza. And I must say... I was not at all disappointed!
I've tried my hand a few times in the past at this style of pizza, but I honestly wasn't too impressed with them at the time. What I've learned this time around is that there is a bit of a trick to these to keep them being a soggy wet mess. And that's cooking them quicking under a broiler!
Magically, the mushrooms are heated so fast and furiously that they don't really have time to soften all too much. Meaning they retain their perfect pizza crust style shape and you get a nice bite and chew factor.
I kept these pizzas pretty simple, with just cheese and pepperoni. But, feel free to up your pizza game with whatever toppings float your boat. You can use either a store bought pizza sauce or a homemade one. Either way, they'll be great!
I don't know about you, but I'm pretty sure these Portobello Pizzas will be my go-to pizza dinner from now on. Yummm.
Servings: 3 • Size: 1 Pizza • Calories: 194 • Fat: 16 g • Saturated Fat: 7 g • Carb: 5 g • Fiber: 1 g • Protein: 9 g • Sugar: 1 g • Sodium: 387 mg
3 Portabello Mushroom Caps (Thoroughly cleaned.)
2 Tsp. Extra Virgin Olive Oil
2 Garlic Cloves, Minced
3 Tsp. Salt-Free Italian Seasoning
1/3 C. Pizza Sauce
3/4 C. Reduced-Fat Shredded Italian/Pizza Cheese
9 Slices of Turkey Pepperoni
Salt & Pepper to Taste
Preheat the oven to broil (500 degrees F.) and line a baking sheet with foil (for easy clean up) and give it a light coat of non-stick cooking spray; set aside.
In a small bowl, mix together the 2 Tsp. Extra Virgin Olive Oil, 2 Garlic Cloves, and 3 Tsp. Salt-Free Italian Seasoning.
Brush it over the bottom of the 3 portobello mushroom caps and arrange them oil side down on the prepared baking sheet.
Fill each mushroom cap with about 4 Tsp. of the pizza sauce, followed by 1/4 C. of the shredded cheese and 3 pepperonis.
Place the baking sheet in the oven and broil for about 5-8 minutes or until the cheese has melted.
Once done, remove from the oven and garnish with fresh parsley if desired and enjoy right away!
Nutritional Claims: Low Carb, Sugar Conscious, Kidney Friendly, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added