Willing To Be

Gluten-Free Low-Carb Pizzas ¶ March 12





By now I am sure we have all recovered from New Year’s merriment and are ready to take on 2013!   If you resolved to eat healthier this year, but don’t want to give up some of your favorite comfort foods, this recipe is for you.  It tastes like an indulgence, but is a guilt-free choice.  Plus, it just happens to be vegetarian, gluten-free, and low-carb!

 Keep reading for a healthy way to enjoy pizza in the New Year!  

In this easy recipe, a portobello mushroom cap becomes the “crust” for an individual-size pizza.  All you need to do is put the mushroom cap in the oven for a few minutes to remove a bit of moisture before building your pizza.

I found a slice of provolone cheese just happens to be the right size and shape for these pizzas.  For me, it helps keep portion control in check.  (It can be so easy to pile on way too much cheese on top of a pizza!)

Low-Carb vs Vegan and Vegetarian Diets - Time to Retire The Fad
Vegan, vegetarian and low-carb diets are all very trendy today. In this article, a
study that compares these different diets is analyzed and explained.
http://authoritynutrition.com/low-carb-vs-vegan-vegetarian/

I finished off the pizza with a bit of fresh basil, but you can feel free to pile it high with more of your favorite veggies or pizza toppings.

Individual Portobello Pizzas

1 large portobello mushroom

1 tbsp tomato paste or pizza sauce

1 slice reduced-fat provolone cheese

fresh basil

Preheat oven to 375°F degrees. In place of crust, use a Portobello mushroom that has been cleaned and the stem removed. Place the mushroom on a baking sheet and bake for 5 minutes to dry it out. Remove the mushroom from the oven and add 1 tbsp of tomato paste or pizza sauce.  Top with a slice of reduced-fat provolone cheese.  Bake for an additional 10-15 minutes or until cheese is melted and bubbly.  Top with fresh basil.







http://www.betterrecipes.com


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