Love pizza but don’t need the carbs? This pizza ROCKS. I was drooling all over myself as it cooked.
The carbs from pizza crust (even cornmeal or gluten-free alternatives) really increase my appetite and I find that I can easily overeat and still not be satisfied. That’s why I love this alternative so much.
Ingredients per person:
- 1 Portobello
- 1/2-1 Italian sausage cooked and sliced up
- 2 T Muir Glen organic pizza sauce (or make your own with tomato sauce and your fave spices)
- 1 T organic pesto sauce (or make your own)
- Lots of mozzarella (preferably organic & you can just slice it up rather than shredding)
- Sliced olives (I used kalamata)
- Handful of spinach
- 2 tsps olive oil (preferably organic, cold-pressed)
- Cook up that tasty Italian sausage on low-med heat. I love the grass-fed beef sausage from U.S. Wellness meats, but you can use pork (I can’t since I’m intolerant to pork. Boo hoo!). After cooking up the Italian sausage, keep the drippings in the pan and add a little olive oil. Set aside.
- Cut the stem off to the base of the mushroom.
- Lather on the pizza sauce & pesto. You can just use one or the other if you like, but I friggin’ love the taste of them mixed together.
- Layer spinach, mozzarella, olives & sausage slices.
- Cook on low-med heat in the pan with the drippings with the lid on until mushroom is fork tender.
That’s it! Super easy. You can also top your pizza with red chili flakes to spice it up. Parmesan cheese is really good too. Get creative! There are many tasty combinations to be tried. Here are a few variations:
- Caramelized onions & goat cheese
- Roasted pepper & chicken
- Pesto, spinach and pine nuts
- Tomato & basil
- Ham & pineapple
- Ground beef, onion & bell peppers
These pizzas are so delicious and satisfying…and won’t send your blood sugar through the roof. Enjoy!