On of our biggest challenges with eating gluten free is pizza. We love pizza, but we hate making gluten free crust. It never turns out as well as store bought gluten free crust and definitely is never as good as the real thing. Today, I stumbled upon this recipe, which removes the crust factor altogether and makes a “pizza” out of portobello mushrooms. Delicious and filling! I followed the linked recipe pretty exactly (using heirloom tomatoes and omitted the fresh parsley) and it made four pizzas. I also substituted coconut oil for olive oil, as I was recently told that I needed to increase my intake of healthy fats. We couldn’t really taste the coconut, but it sure smelled nice while it was cooking!
This recipe comes from Russia by way of the Food Network. It tastes great! I made a couple changes:
- Used Tinkyada Brown Rice Noodles.
- Used ground beef instead of the cut in the recipe (it’s cheaper).
- Used arrowroot powder instead of flour, since the recipe reviews indicated the sauce was too runny (kudzu and cornstarch would have also worked).
- Used soy yogurt instead of Greek yogurt.
- Used crimini instead of white mushrooms, because they are more nutritious.
- Used beef bouillon without msg instead of stock.