I think pretty much everyone (well, except for my sweet little five year old niece- she hates pizza and loves green beans) loves pizza. Unfortunately most recipes tend to be pretty unhealthy and loaded with calories, refined carbohydrates, questionable fats and processed meats and cheeses. I strongly believe that you can eat a healthy, balanced and nutrient-dense diet without sacrificing flavor. You absolutely can have your pizza cake and eat it too with a few creative substitutions.
This is such a great portobello pizza recipe- it is loaded with vegetables, is low calorie, low fat, gluten-free and grain-free and still incredibly satisfying weighing in at just 213 calories, almost 12 grams of protein, 114% of your daily vitamin C and 78% of your daily vitamin A. If you skip the cheese (perhaps with a little raw nut cheese- but crumble it on top after it has finished baking) it is vegan and paleo-friendly as well.
You really can add any healthy toppings you love; this time I used baby spinach, red pepper, and fresh tomato, basil and oregano, so use your imagination and come up with your own personal pizza that you will love. This would also make a great two-bite appetizer using stemmed cremini mushrooms instead of Portobello mushroom caps.
Skinny Portobello Pizza
4 large Portobello mushroom caps, cleaned well and stemmed
2 tsp melted coconut oil
1 tsp dried basil
1 tsp dried oregano
Unrefined sea or Himalayan salt and pepper to taste
¼ C healthy gluten-free homemade or jarred pizza or marinara sauce- low in sodium and without corn syrup, sugar or inflammatory oils
Favorite pizza toppings: baby spinach or other greens, peppers, wild mushrooms, tomatoes, red onion, shallots, roasted garlic, artichoke hearts, pineapple, olives, cooked lean protein
1/3 C low sodium goat cheese, crumbled
1 each small yellow and red tomato, sliced
1 Tb fresh basil, chiffonade
2 tsp fresh oregano leaves, destemmed
Preheat oven to 425° F. Line a baking sheet with parchment paper or Silpat.
Place mushrooms gill side up on the lined baking sheet. Brush with melted coconut oil and sprinkle evenly with dried basil and oregano and season to taste. Bake on the center rack for 15 minutes until softened. If mushrooms are a little wet after baking, gently blot with unbleached paper towel to remove any excess juices without removing the herbs.
Spoon the sauce on each of the mushrooms and spread evenly. Top each pizza with your favorite toppings and crumble the goat cheese on top. Bake on the center rack for an additional 12-15 minutes until cooked through and bubbly. If desired turn the oven up to broil and place the pizzas on the top rack until the cheese is golden.
Top with sliced fresh tomatoes and fresh herbs. Enjoy immediately with a salad on the side. Serves 2.
Please let me know your favorite healthy pizza combinations and how this portobello pizza recipe turned out for you in the comments below and on Facebook!
Love what you are reading? Stay in the loop and never miss a recipe; subscribe to our FREE Nutritionista ezine for free expert tips, success strategies and delicious healthy recipes and receive Erin’s exclusive guide of the Top Ten Foods to Banish From Your Kitchen ($24.99 value) absolutely free! Get ready to nourish yourself sexy!
You might also like…
© 2013 Nutritionista. Erin Luyendyk RHN. All rights reserved.
All material found on www.thenutritionista.ca is intended as general educational material only and should not be considered medical or nutritional advice. It is not intended to diagnose, treat, or cure any medical condition and has not been evaluated by the FDA. Please consult with your personal physician before implementing any health, nutrition, supplement or exercise program to ensure its safety and suitability for your specific individual situation
