Gluten-Free Low-Carb Pizzas
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!)
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
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