Wednesday, January 9, 2013

Portobello Pizza!

I love pizza - LOVE IT!  But alas, I need a dairy, egg and gluten free version.

I was told to do this a million times, use a portobello mushroom cap as a crust, and I thought it would be just yucky - but OMG!  I was wrong!  Using a portobello mushroom cap as a pizza crust tastes great AND you can have 2 with no guilt!  So here is my recipe - you can put whatever you want on it and if you don't have dairy issues, please fee free to use real cheese.

2 large portobello mushroom caps - cut the stem off and then take a spoon and scrape away the accordion looking things on the inside
1 medium tomato - seeded and diced (this is not as hard as it sounds)
1/4lb lean ground turkey
1/2 cup frozen chopped spinach
1t garlic powder (or 1 chopped clove fresh garlic)
11 onion powder (or 1/4 of an onion chopped)
2T Extra Virgin Olive Oil
1t dried thyme
1/4 - 1/2C Daiya mozzarella flavored shreds (or if you can have real cheese then use real)

In a medium sauté pan put 1T of olive oil, garlic, onion, thyme and the turkey - brown until all the pink is gone.  Then add the tomatoes & spinach.  Cook until soft - about 5-8minutes.  Set aside.

On a non-stick cookie sheet or one lined with parchment paper, put your mushroom caps.  Drissel olive oil on each and salt & pepper them.  Broil on low for 4-5 minutes.  Flip them over and do the same to the other side and broil for 4-5minutes - this will make them tender.  Then, with the mushroom caps top down, divide the turkey mixture in half and spoon half into one mushroom cap and half into the other.  Top with shredded mozzerella cheese (or non-dairy cheese substitute - such as Daiya) and put back under the broiler for 2-3minutes.

Serve!  You can eat both for under 550 calories!  So if you intend to make this for 2 - you best double the recipe.

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