This is one of Saikel Studio’s Instructor Kristy’s frequent go-to for weekends when she is craving one of her absolute favorite foods (pizza) but doesn’t want to throw her whole week of exercising and healthy eating off track!
As an avid pizza fanatic this is one of her favorite substitutions for a way healthier option that still tastes incredible! It honestly tastes like a deep dish pizza!
Portobello Mushroom Pizza Recipe:
(Adapted from Minimalist Baker – original recipe here: http://minimalistbaker.com/vegan-portobello-pizzas/)
Portobello mushrooms (whole)
Jar of Pasta (or regular tomato sauce)
Toppings of your choice (Kristy’s personal fave is thinly shaved hot Genoa salami and diced green or red peppers)
Cheese of choice (Kristy recommends a mixture of light feta or goat cheese and part skim mozzarella)
Preheat oven to 400 degrees F.
Wipe clean each mushroom and twist off the stems. (tip: you can always chop up the stem to use as a topping!) Use a spoon to scrape out the gills.
Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Place with the inside of the mushroom facing up and sprinkle with garlic powder, paprika, oregano, and then bake for 5 minutes.
Once par-baked, pull mushrooms out of the oven and top with desired amount of pizza sauce, toppings, and cheese.
Bake for 15-20 minutes, or until the veggies are mostly cooked and the cheese is bubbling. Top with chili flakes if you like some added heat!