Vegetarian, gluten-free, easily made vegan, awesome veggie packed pizza!
It is so good.
I saw somewhere that someone (don’t you just love my vague memory?) had used a portobello mushroom cap as pizza crust. I thought that sounded brilliant! So I did, too.
First, I scraped out the gills of my mushroom because I wanted to fill the space with extra veggies. Then I broiled my ‘crust’, first on one side, then the other, to get it a little softened.
While the mushroom was in the oven I sauteed a little onion, bell pepper, zucchini, and chopped kale together. When they were sufficiently wilted I added a quarter cup of my favorite marinara sauce. I piled this saucy, veggie awesomeness into my mushroom, added some cheese, and put it back under the broiler.
Two minutes later I had this…
Lunch is served.
Quick and easy.
Perfect for my low cal. diet with only 180 calories.
Did I mention it was so good?!
What happy munchies are on your plate recently?