Eat This Pizza!
A dietitian telling me to eat pizza?
Yes, that day has come!
I use a portobello mushroom for the crust because it’s low calorie (25 for the entire mushroom cap) and adds an extra depth of flavor that your typical crust can’t offer. It’s not the prettiest crust so if that bothers you, close your eyes and focus on the taste.
Portobello Mushroom Crust Pizza
1 Portobello mushroom cap (or however many you want to make)
2 Tbsp Tomato sauce
2 Tbsp shredded Cheese (whatever kind you want)
Your favorite topping
Lightly rinse or use wet paper towel to remove any dirt from mushroom exterior. Cut off stem. Scrape out gills using a spoon (have the kids help you with this!).
Mist cooking sheet with oil (or use non-stick).
Place portobello mushroom on cooking sheet, mist or drizzle olive oil over very lightly and put in oven for 15 minutes. Flip and keep in oven another 10-15 minutes.
Remove from oven and pour off any liquid that has come out of the mushroom.
**This prevents the mushroom crust from watering down your toppings.
Add tomato sauce and toppings.
Also-you can go completely VEGAN here and use a shredded non-dairy milk like Daiya brand (no casein).
Broil for 5 minutes or until cheese is bubbly and brown. Throw on some fresh chopped basil. Man, oh man, that is tasty.
I recommend cutting in half instead of trying to eat as one slice…it’s just a little bit easier.
If you prep the caps in advance on a less busy day, you only have to pull them out of the fridge, assemble your toppings and pop in the oven for 5 minutes. FAST. and HEALTHY.
By Louise Goldberg, RD, CSP, LD, CNSC