I posted to Facebook a quick poll question last week asking what recipe I should share this month. The choices were something with oats, a sandwich or a pizza. Pizza won hands down. In the discussion, there was a special request. Pizza, please, with a healthy crust!
I’ve got you covered. We could go the traditional route. After all, a pizza crust with whole-wheat flour and olive oil can be a great alternative to the standard crust. Or you can make mini pizzas using a whole-wheat pita to keep portions in check. But I’m going to go one better. I’m going to help you solve the Veggie Crisis with mushrooms.
This month’s recipe is a pizza on a portobello cap. Portobello mushrooms are low in calories and a plant-based source of protein and vitamin D. They are also the perfect size for a personal pizza. Since I also love Mexican food, I thought I would put my own spin on it with a taco twist. However, you easily use diced tomatoes, basil, and mozzarella to create a more traditional pizza.
Portobello Taco Pizza
- 2 portobello mushroom caps, stems removed
- 1 oz sliced avocado
- 1 tbsp diced red onion
- 1/3 cup organic refried beans
- 2 tbsp salsa
- 1 oz vegan cheese shredded
- Clean the mushroom caps by lightly dusting with a brush. Score tops.
- Heat a skillet on low heat. Spray skillet and mushroom caps with olive oil. Place in skillet, covered, and cook on each side for 3-5 minutes (till mushroom starts to brown on both sides).
- Preheat broiler.
- Warm refried beans in the microwave for about 20 seconds. Mix in salsa.
- Top caps with refried bean mixture, avocado, onion and cheese. Place on a baking sheet and put in broiler for 2-4 minutes or until cheese has melted.
- Serve immediately.
Yield: Serves 1
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Per Serving: Calories 248; Total Fat 8.8g; (Sat Fat 1.3g, Poly Fat 1g, Mono Fat 5g); Protein 13.5g; Carb 31g; Fiber 3g; Sugars <1g; Cholesterol 0mg; Sodium 240mg