Portabello Mushroom Pizza
Source of Recipe
From member Musicmomma39:
List of Ingredients
Sauce:
small can no sodium tomato paste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Ms Dash Tomato/Basil/Garlic seasoning
1/2 tsp red cooking wine
1 packet of Splenda
pinch of oregano
pinch of basil
Crust:
whole portabello mushroom caps, stems removed
no-salt chicken broth
egg white (very little needed)
rice flour (depending on how many pizzas you make)
oat flour (depending on how many pizzas you make)
Toppings:
onions
sliced peppers
sliced mushrooms
sliced tomato
sliced yellow squash
2 each 1/4" thick slices red onion
turkey sausage (I used 1 oz per pizza and it was plenty)Recipe
Put tomato sauce in a small saucepan and add 1/2 can of water. Add spices and wine. Cook on low while preparing remaining ingredients.
Meanwhile, saute red onion slices until tender and translucent. Set aside. Saute remaining vegetables together in no-salt chicken broth until tender but still have some texture. Set aside.
To prepare coating for mushroom caps, place rice flour, egg white and oat flour each on separate paper plates. Coat each mushroom cap, top down- stem side up, in rice flour first to coat, then brush on egg white just to moisten. Dip in oat flour. Make sure each cap (top only) is coated well, but not too thick. Cook in saute pan with chicken broth starting with stem side down first. Then turn and cook top side with the coatings on it. Cook until halfway tender. Remove and put on a baking sheet.
To assemble pizzas, layer sauce, turkey sausage, vegetables, then squash "pepperoni" and bake in oven for approximately 30 minutes or until hot and mushroom is cooked through.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Protein A, Carbohydrate B
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