After an early morning run, “surf” sesh, running errands and meal prepping — I was craving something a little naughty… Pizza.
Unfortunately for me actual pizza is completely out of the question. I'm allergic to dairy, gluten, AND soy. Fortunately I can tolerate goat milk products! So cue this lovely little dish I whipped up tonight. Its a portabella mushroom smothered in homemade bruschetta, a slice of dutch goat cheese, and some pepperoni accompanied by a bright peppery salad of arugula and pepperchinis.
The best part? This pizza is 223 calories, has 11 grams of protein, 17 grams of fat, 7 carbs, and 2 grams of sugar!
1/2 ounce Boar’s Head Pepperoni
2 Tbl of bruschetta (Trader Joe’s has a good pre made version)
1 slice of Trader Joe’s dutch sliced goat cheese
1 portabella mushroom cap
5 pieces of sliced pepperchinis
1/4 cup of arugula
Preheat oven to 400 degrees
Wash and clean mushroom cap. Using a small spoon scoop the ribbing out and remove the stem. Layer bruschetta, goat cheese, and pepperonis on mushroom cap and cook for 20 minutes. Serve with the arugula and pepperchinis after it's out of the oven.
And that’s it! Quick, easy, and a satisfying way to quell those pizza hunger pangs :)