I posted a thread about having this for dinner and got responses about people trying it so i figured i would post the recipe for all to try!

these pizzas use a portobello cap for the 'crust' and you can put anything on them you want. super easy and really good.

First off, you need to remove all the 'gills' from the mushroom. i found if you leave them on, it becomes watery and murky looking. i use a sharp knife and just run it along the caps in a circle to remove them. also remove the woody stem by cutting through it. i learned early on if you just pull, the mushroom cap will likely break.

Rinse the caps and place on a baking sheet. sprinkle with salt and place in the oven to start cooking (i use 375). meanwhile...

Brown up some ground turkey sausage, hamburger or whatever meat you want on your pizza. i have always used turkey sausage. brown it and scramble it until done.

i also use shaved ham, cut that up very finely.

lastly, cut up your veg to whatever size you want. i pre-cook my veg in a saute pan for a couple minutes to soften. unlike a crusted pizza, these will only bake for a few minutes and if you like your veg crunchy, you could skip this. i like my veg a little cooked on my pizza. I use green pepper, onion. you could easily add hot peppers, olives, whatever...

now it's time to assemble. i use a tiny bit of canned pizza sauce for the pizza, and if i don't have it i will use a sliced tomato instead. take the caps out of the oven, they should appear to be cooking at this point and look softened. if not, you can wait to assemble until they are cooked. layer your toppings however you want to, i sprinkle with a bit of dried italian seasoning too. place back in oven and warm through, then top with whatever cheese you like. i use low fat mozz and a little fresh grated parm. finish in oven until cheese is melted.

DONE! so gummy and super filling. one smallish cap is enough for me now, hubs can eat two bigger ones. no carbs there to worry about. enjoy!

I can't wait to try, thank you.

Hmm...I'll have to try this. I've done portobello pizza before, but never removed the gills.

Instead of Italian seasoning. Try Basil. It has a lighter taste and is the secret to a lovely tasting pizza anytime......