It is possible to eat pizza without carbs or gluten! Home Cuisine's Mae Pike has a low-fat, meatless option for eating light in the summer-- portobello pizzas. The hearty mushrooms are used as a chewy crust that can be topped with plenty of vegetables and cheese.
6 Large Portobello Mushrooms
6 teaspoons basil pesto
1 cup diced red peppers (Roasted or fresh)
1 Cup diced onion
Sliced fresh Roma Tomatoes
1 cup chopped Artichoke Harts, drained and chopped
2 cups shredded Mozzarella
Heat Oven to 400 Degrees
Remove Stem and Gills from Portobello Mushroom Caps. Note: to remove gills, gently run a spoon along the bottom and sides Clean cap with a wet paper towel. Do not wash them in the sink or they will get too watery. Lightly brush cap with olive oil (especially the edges to prevent crispiness).
Bake cap-side-up for 5 minutes. Flip and bake for 10 minutes - water should be accumulating on the gill side. Drain water from caps and blot with a paper towel to remove excess moisture.
Spread a thin layer of the pesto on the Mushroom Add remaining toppings & place under broiler until cheese is bubbling.
Remove from oven and serve immediately. Mushrooms can be cut into fourths to make mini gluten-free Portobello Pizza Bites for an appetizer.
309 Wallace Avenue
Louisville, KY 40207
Nutritious, fresh meals
Tailored to help customers reach health goals
All dishes adhere to the American Diabetes
Association and the American Heart Association guidelines
All meals made without the use of white flour, sugar, canned ingredients or Trans fats
Home delivery option