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Sunday, June 17, 2007

Piping Hot, Protein-Packed Portabello Pizza


Portabello mushroom as the perfect low-carb pizza crust?

Versatility and a willingness to be a little creative can work to your advantage when you are livin' la vida low-carb. Rather than complaining about why you can't have something like pizza on your healthy new lifestyle, why not stir up the juices in your cranium and look for alternative ways to come up with something just as tasty without all the carbs.

I already shared with you my wife Christine's Low-Carb Parmesan Italian Pizza recipe that is absolutely out of this world. Today I have a recipe for a pizza made with--GET THIS!--a Portabello mushroom for the crust! WOW, now I wouldn't have ever thought of this in a million years, but it makes sense.

And think about how unique this is. It's a new way to enjoy an old favorite that might just surprise you. It's lower in both calories and carbohydrates and can even be cooked on your grill, too! Plus, the pizza freezes and can be popped in the microwave for a meal in a flash.

You're gonna LOVE this piping hot, protein-packed Portabello Pizza!

PROTEIN-PACKED PORTABELLO PIZZA

1 Portabello mushroom, stem chopped and set aside
1 Roma tomato, peeled, seeded and mashed
1 oz part skim mozzarella or parmesan, grated
2 tbsp turkey pepperoni or sausage, finely minced
1 tbsp each yellow & red bell pepper, chopped
1 tsp fresh basil, chopped
1 tsp garlic finely minced (jarred OK)
1/2 tsp Italian seasoning
1/2 tsp each onion powder, black pepper, salt


Preheat oven to 500 degrees.

Mix mashed tomato with Italian seasoning, garlic onion powder, pepper and salt, set aside. Broil mushrooms caps for 3-4 minutes under the broiler stem side down, then turn and grill the other side for 3 minutes.

Remove from broiler and layer with tomato mixture, turkey pepperoni, mushroom stem, red bell pepper and top with mozzarella. Place filled mushrooms back in the broiler for 1-2 minutes until cheese is hot and bubbly.

Remove from broiler, sprinkle with minced basil and let rest 2 minutes before serving. Enjoy! Add a side salad for a healthy and delicious lunch or dinner.

Serving size: 1 pizza
Calories: 193
Total Carbs: 10 grams
Protein: 20 grams

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2 Comments:

Blogger Sparky's Girl said...

This looks really good! I've made pizza with portabellos before, but I never got more creative them pepperoni and cheese. I'm going to try this very soon.

6/18/2007 11:13 PM  
Blogger Pot Kettle Black said...

Let's mod it for those of us who don't care about fat.

We're gonna start with an ounce, or two, of fresh mozzarella, drained, cut into whatever you think will melt best. Preferably di Bufalo. More fat, more flavor.

Dump the turkey pepperoni, and replace with a couple slices of prosciutto. Nice.

I'm not a fan of peppers. Let's replace them with mushrooms! Yeah, you heard it, we're gonna put mushrooms on mushrooms.

If you want to up the protein (20g is a little light for a 207lbs, 6'2" man on Protein Power), we can add chicken, or extra cheese, or ham chunks. Nice, nice nice.

Thanks for the post, Jimmy.

6/19/2007 3:23 PM  

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