If there is no crust, is it really pizza? YES!
If this is Monday, then it must be recipe day. Today’s recipe involves pizza, and when it comes to pizza, I’ve never met one I didn’t get along with! I’m an especially big fan of the thin crispy-crust type pizzas, so when this recipe came along – no crust at all - I didn’t rush to try it....until the words “portobello mushroom” caught my eye. I love those mushrooms almost as much as I love pizza, so this now sounded like a match made in heaven. Using the portobello mushroom as a non-traditional crust lowers the carb (and calorie) count and increases the potassium, phosphorous and B vitamins.
Oprah Magazine (March 2018) has some pretty fun sounding renditions of non-traditional pizzas that I’ll be trying in the coming weeks (barbecue chickpea and Cauliflower margarita to name a few!!)
This recipe makes 4 servings. Top it with your choice of lean protein.Combine it with some fresh fruit, and an additional vegetable and you’ve got a healthy, filling meal. These keep in the refrigerator (mine lasted 3 days!) so you can always use them for leftovers. They’re great for the next day’s lunch.
Happy, healthy pizza eating, from Zoe (Elevate’s Nutrition Consultant) and the Elevate Staff!
Mini Portobello Pizza(Makes 4 servings)
8 portobello mushroom caps (remove stems)
1 TBLSP olive oil
1 tsp coarse kosher or Himalayan Sea salt
½ tsp ground black pepper
1 Cup tomato Sauce
4 oz (1/2 cup) shredded low fat part skim mozzarella cheese (or other choice such as Parmesan, asiago, or ricotta.)
Optional lean protein choices: rinsed black beans, scrambled eggs, browned ground turkey, cooked shredded chicken breast.
Other optional topping choices: chopped sweet peppers, chopped onions, roasted broccoli, roasted cauliflower, halved cherry tomatoes, sun-dried tomatoes
Optional garnishes: fresh basil leaves, red pepper flakes
1. Heat oven to 400 degrees. Place mushroom caps on a baking sheet, gill sides down. Drizzle with olive oil and season lightly with salt and pepper. Bake for 5 minutes.
2. Drain mushrooms on a paper towel-lined plate after cooking. Return to baking sheet, gill sides up. Spoon about 2 TBLSP sauce into each mushroom cap and top with your preferred toppings (be sure one is a lean protein*) and 1 to 2 TBLSP cheese. Bake until cheese in melted, 8 – 10 minutes**
Add preferred garnishes.
*I used scrambled eggs
**I put mine under the broiler for a minute or two to brown the cheese.