Whenever I am dieting, I literally day dream about pizza. I actually google pizza. I just down right crave pizza. I really, really love pizza. One day amidst an intense pizza craving, I googled “healthy pizza alternatives” and made an amazing discovery!
Ask yourself, do you like pizza? Do you like mushrooms? Do you like mushrooms on your pizza? How about a mushroom AS your pizza? Well then…you must try Portabello Mini Pizzas! Check out the recipe at www.slenderkitchen.com. I followed the recipe with only a couple minor tweaks. I added a little parmesan cheese under the shredded cheese before baking and I sautéed the red onions and green peppers just a little bit to soften them up before putting them on the pizza and baking. The sauce, the cheese, the toppings all really satisfied my pizza craving without the guilt of all the carbs. Mission accomplished!!!
What goes really well with pizza?
Since I didn’t want to ruin my healthy dinner with actual french fries, I decided to use up a summer squash I had in the fridge and make baked summer squash fries! They were the perfect pairing with my Portabello Mini Pizza.
- 1 small/medium sized summer squash (or zucchini)
- 1 egg
- 1 tsp parmesan cheese
- 1/2 cup whole wheat breadcrumbs
- Salt & Pepper
Preheat oven to 400°. In a large bowl whisk the egg with just a dash of water. Add the parmesan cheese. Cut the summer squash into small matchsticks and add them to the egg mixture. Place the breadcrumbs in a large ziplock bag and add the summer squash in 3 or 4 batches so they are lightly covered with breadcrumbs. Spray a baking sheet with nonstick cooking spray and arrange the breaded summer squash in a single layer. Bake for 10-15 minutes until summer squash is tender, but crispy on the outside.