Portobello Pizza Pies

A fun way to cut the grains out of my diet, and still make delicious food for dinner that literally takes 20 minutes to prep and make.

I’m on another experiment with my diet to try eliminating grains again. It’s only been a couple days, but I can already feel a difference – less pain, less bloat, more energy and my brain fog is clearing up.

Grains are difficult to cut out – they are in SO many foods. It’s tough to do – I completely understand, but if I get a little creative and spend some time on meal prep on the weekends, I get some great alternatives to curb those cravings.

These portobello pizzas were delicious, and the house actually smelled like pizza – I swear! You can top them with whatever your heart desires – lots of veggies is always my vote! These have onions, olives and plain tomato sauce (also called passata at the grocery store). I may even top them with some fresh avocado tomorrow for my lunch!

I used goats mozzarella cheese on my pizzas because I can’t tolerate cow’s milk. But feel free to use what you like for cheese, just don’t use a ton – you don’t need much. Here’s the recipe, my lovelies! Enjoy!

  1. Preheat oven to 400F and line a pan with aluminum foil
  2. Clean and de-stem four portobello mushrooms
  3. Coat portobellos with olive oil spray lightly and put on baking tray with stems up
  4. Bake for five minutes, and while they are cooking, grate cheese, chop veggies and olives
  5. Take out of the oven and top each with passata (a couple tbsp each), a sprinkling of grated cheese and your choice of veggies
  6. Return to oven and bake for another 15 minutes
  7. Take out of the oven, let cool for a couple minutes
  8. Add some avocado, basil leafs, a little hot sauce, and make it to your liking!

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