Who doesn’t love pizza? But all those calories and bread, ugh.
I found a delicious recipe that you may want to try for game day – not that I care so much since the Saints were eliminated. In the immortal words of all my Mississippi State fans, just wait until next year! (oh, wait, I think that phrase is being used by my Rebel friends these days.)
This recipe calls for a Portobello base, but I’ve also made it using grilled eggplant rounds – just can’t eat it with your hands so daintily. You can add any other veges you like – zucchini, onions, etc.
Portobello mushroom caps make a perfect, healthy swap for traditional pizza crust because of this mushroom’s meaty texture.
1 teaspoon extra-virgin olive oil
1 garlic clove, diced
1 package (6 ounces) Portobello mushroom caps, cleaned
Pinch of salt
Pinch of freshly ground black pepper
12 ounces reduced-fat mozzarella cheese, sliced or shredded
10 fresh basil leaves
2 fresh tomatoes, sliced, roasted, or grilled
Oregano leaves (optional)
Combine the oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture.
Place the caps, top side down, in a circle on an oiled baking sheet. Season with the salt and pepper.
Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms. Sprinkle with the oregano, if using.
Bake at 450°F until the cheese melts, about 3 minutes.
40 g fat (23 g sat)
14 g carbohydrate
36 g protein
3 g fiber
651 mg sodium
133 mg cholesterol