Pizza with a healthy crust
There are two parts to a pizza: the toppings and the crust.
So what if you got rid of the crust?
I know a lot of people are eating carbohydrate restriicted diets these days...whether for diabetes or just some weight loss diets, the carbs are at the top of the list of things you want to cut. And for those looking for gluten free options who don't want an alternative flour, super dense crust, the need to skip the crust is there as well.
For a few years, we've seen cauliflower crusts and crusts made from crushed nuts. I tried a crust made entirely from cheese a while back that was delicious and rich, but which was impossible to pick up and did not hold toppings at all.
What is there that is carb and gluten free that is strong enough to hold the toppings?
How about a portobello mushroom? Trust me, this is the best tasting crust that is not a sturdy bread. Here's the lowdown on your new favorite pizza.
Portobello Pizza
Serves 4
- 4 large portobello mushrooms, stems and gills removed
- 1/2 cup of pizza sauce
- 1/4 teaspoon oregano
- 1/4 teaspoon thyme
- 1/8 teaspoon of red pepper flakes
- 1/2 cup of bell peppers, chopped
- 12 cherry tomatoes, cut in half
- 1/2 cup red onions, chopped
- 3/4 cup of mozzarella, grated
- Preheat oven to 400°.
- Put the mushrooms, bottom up, on a rimmed baking sheet. Spread the sauce over the surface of the mushroom.
- sprinkle the oregano, the red pepper flakes and the thyme over the sauce and then divide the peppers, the onions and the cheese over that.
- Bake the pizzas for about 15 minutes - or until the cheese is melted.
- For a little extra flavor, grate a little parmesan cheese over the pizzas as you are ready to serve.
