For anyone who has ever attempted the ‘low-carb’ lifestyle, you know what a challenge it can be. It seems the moment you decide to turn your back on bread, pasta, potatoes and other such delectables, the temptation is there every which way you turn. I have found that completely living without any form of carbohydrates is simply impossible, but I recently went on a 30 day detox during which gluten…among other things…was restricted from my diet. This was tough for me as I have had a long lasting love/hate relationship with bread…actually, it’s a love/love relationship….I love to eat it, it loves to hang out on my bod…which is, really not cool. Ha! Anyway, during this detox, it became really important for me to change my thinking from “I can’t have…” to “This is what I CAN have…” It really pushed me to get creative when preparing meals and it turned out to be a really awesome growing experience for me. I’m sure mine was not the first portobello pizza, but it was a first for me and it turned out fabulous. It was so nice not to feel left out on pizza night at my house and I have continued to make them even after the 30 days were up. I hope you enjoy it!
2 Portobello Mushrooms
4 Tbsp. Tomato Paste
3 Tbsp. Olive Oil (1 Tbsp. for brushing onto the muschroom, 2 for the sauce)
2 tsp. Italian seasoning
Salt to taste
All your favorite Pizza Toppings! =)
4 Slices Provolone Cheese (less messy than shredded and super TASTY!)
The first time we attempted these, my husband grilled them for me…SO GOOD! This time, I put them in the broiler for about 10 minutes, but I think it would be better if you put them in oven at about 375 for 10-12 minutes, then finish them off in the broiler until you get that beautiful golden brown crust on the cheese. Bon apetit!