GF Recipe! Portabella "Pizzas"

I used to love pizza. In fact, our family used to have Pizza Friday every Friday night. We'd go to a local pizza joint and I'd join the rest of the family at the trough. This was before I knew I had Celiac, and man has it changed things. Can I get a gluten free pizza? Yeah, I can... but it's not the same. For one thing, it's more expensive. For another thing, the texture is different and you have to get it as a thin crust. It's just different.

Well, if I'm stuck with different then I'm gonna own it.

Here's a totally different option that is yummy and takes things in a different, classier direction than traditional pizza pies.

Portabella "Pizzas"

- 6 large portabella caps
- 1/2 C balsamic vinegar
- 1/4 C olive oil
- 1/4 C water
- 2 cloves garlic, chopped
- 4 roma tomatoes
- 1 ball of mozzarella cheese
- Fresh rosemary

Wash and dry the portabella caps and lay them in a shallow dish. Mix the vinegar, olive oil, water, garlic and any other seasonings you like and pour over the mushrooms. Cover with plastic wrap and refrigerate for one hour.
Slice the tomatoes and mozzarella cheese. You can prepare any other toppings you like, such as sausage, peppers, onions, etc.
Preheat the oven to 350 degrees. Spray a cookie sheet with non-stick coating. Take the mushroom caps out of the marinade and lay them on the sheet, bottom up. Lay the tomatoes and other topping in the mushroom cap and lay the mozzarella on top. Bake until the cheese is melted, about 10 minutes.

Enjoy!! This is a yummy meal that looks pretty on the plate. The marinade has great flavor - these portabellas would be great all on their own!

Fitness Training

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