One of my favorite foods is pizza! It was one of the foods I mourned the most when I gave up wheat and gluten. I’ve been working on a couple replacement gluten free (lower carb) pizza crust recipes, but I haven’t found one I love, yet. My favorite replacement so far is to make a portobello mushroom pizza. It’s super easy to make, and I can make it at the same time as I’m making pizza for the rest of the family. The portobello mushroom cap is the crust, then just add the rest of your pizza ingredients on top.
Portobello Mushroom Pizza
3 large portobellow mushroom caps
1/4 cup diced bell pepper
1 small can tomato paste
1/4 cup diced onion
3/4 cup mozzarella cheese
1/4 cup Parmesan cheese
sprinkle of basil
sprinkle of oregano
1. Preheat the oven to 350`F
2. Wash and pat dry the mushroom caps, place them on a baking sheet, and spread the caps with the tomato paste.
3. Top each with 1/3 of the onion, and peppers.
4. Top each with Parmesan and mozzarella cheese, then sprinkle with salt, basil and oregano.
5. Bake at 350`F for 15 to 20 minutes or until the cheese on top starts to brown.
I like to let them cool for a few minutes, then cut them into 1/4ths, so their bite size pieces. I usually serve these up when I serve pizza to the rest of the family, sometimes my husband shares my mushroom pizzas instead of eating the real thing. It sure does hit the spot when I’m craving pizza! They’re super easy to make, so I even make these for a quick lunch sometimes, or make a few extra and reheat them for an even quicker lunch!