Portobello Mushroom Pizza
OMG! Haven’t had pizza for months. Ever since I changed to a gluten-free diet, pizza has clearly not been a part of my life style. Well, my latest journey to a CO-OP market delivered the best alternative. I found a gluten free pizza dough crust (medium size 6-8 slices).
Today I preheated my oven to 425 degrees and prepared the toppings: heirloom tomato, hempseed pesto made by Basiltops, 1/2 sliced portobello mushroom, kalamata olives, fresh basil and parmigiano reggiano.
For many months I have also been dairy-free but this has to be an exception.
Oh joy; only 8-9 minutes later and Heaven!
The pizza crust was really satisfying. It’s called Venice Pizza handmade in California. It does not require refrigeration so shipping is a breeze and well worth it. Maybe you can find a local source. You will feel comfortably full and not bloated by gluten. I especially love how thin it is and how the edges give it a perfect crusty crunch. Save two leaves of basil to garnish. Basil will turn black when baked.
Wow! Now I’m dreaming of new toppings. What are your favorites? Invent your own healthy topping and submit the recipe (below) for me to try.
Bon Apetit
I’m definitely gonna try your topping recipe. Mine is thin sliced tomatoes covered in a simple tomato sauce (1 ton of garlic, chunked tomato, basil and a tbls of evoo blended to a slightly chunkie consistency). Then sprinkled with chopped
basil. I brush the dough with a little evoo and minced garlic before adding the toppings. You can substitute the ton of garlic with two tons.