Booooooooo mushrooms! And boooooooooo Celiac Disease for not letting me eat pizza anymore! On the other hand, thank goodness for having a mother-in-law who ordered the portobello mushroom pizzas at Lubo Wine Bar a few months back. I had a taste of one and couldn't believe I actually liked it. It's genius! These pizzas are so incredibly easy and tasty and healthy! The first and only healthy pizza, I'm pretty darn sure.
6 portobello mushroom caps, scrubbed by hand with water
1 jar Classico spicy tomato and basil sauce, or homemade
5 cloves garlic, minced
1 tsp olive oil
1.5 cups part skim mozzarella cheese, shredded
1 small onion, chopped
1/2 cup parmesan cheese, grated
about 18 turkey pepperoni slices
Bake the portobello caps, stem side down for 5 minutes in a preheated, 325 degree oven. Stir minced garlic and olive oil together for about 2 minutes, then add tomato sauce, just to heat. Take the caps out of the oven, flip the over so the stem side is up. Pour equal amounts of sauce onto each cap. Add all other ingredients onto caps, finishing with mozzarella and parmesan. Add any other ingredients you would like. Bake for 15 minutes or until cheese is melted.