- 2 large portobello caps
- 1 tbsp. olive oil
- 1-2 tbsp. pizza sauce
- 1/3 cup shredded mozzarella cheese
- 1-2 slices deli ham
- 1/8 cup sliced pineapple
- 1 tbsp. pickled jalapenos
One of the foods I found hardest to give up during the Whole30 was pizza. It was common for us to order pizza on Friday night for a quick dinner. Once I could eat cheese again, I still had no interest in eating bread or other grains, but I wanted a pizza.
I had always noticed the portobello caps turned into pizzas at Wegman’s but I hadn’t made the plunge to ever purchase one. One week when I knew I wasn’t going to have much time to cook, I put pizza on the menu and picked up a pre-made crust for Tom. For myself, I picked up two portobello caps.
Spicy Hawaiian Portobello Pizza
Source: A Cookaholic Wife Creation
1. Preheat the oven to 400. Line a small baking sheet with foil. Using a square of foil, create two rings large enough for the portobello to sit on top.
2. Remove the stem and inside of the mushrooms. Rub the caps with the olive oil then place on the prepared rings.
3. Divide pizza sauce, cheese, deli ham, pineapple and pineapple between the two.
4. Bake for 20 minutes or until cheese has melted.
Aside from the chicken white pizza at the Italian place nearby, I really have no desire to ever eat pizza again if I can have it in a mushroom. I’ve always liked fresh mushrooms on pizza so to me, this was just another topping. Since mushrooms are commonly used as a meat-like filler, these two caps were more than enough for me to eat. I was more full after eating these than I was eating regular pizza.