It doesn't seem that long ago that as a kid I would ONLY eat cheese pizza. Again and again!
How could I have missed out on the many wonderful combinations and flavors that exist and can be tossed on top of a baked crust!
Pizza is such traditional American food, that we only see it as the queasy cheesy very unhealthy foodstuff that it has become. But it doesn't have to be! There are so many variations and pizza can truly be a healthy meal to consume and enjoy!
Starting with the crust, we don't have to have the typical glutinous grain crust. I use my Sourdough Pizza Crust, which avoids yeast and makes grains easier to digest, giving cultured probiotics at the same time. You can use my traditional yeast Gluten Free Crust also. But when I want to make it No Grain, I will make an almond crust, or a cauliflower crust, or even crust made from butternut squash. The options are endless and you just have to experiment.
The toppings on this Portabello Mushroom and Pesto pizza are healthy and rich in good proteins (and flavor!)
I first made and then baked the crust at 425 until dry on top.
Then I layered the bottom with garlic pizza sauce, and then a layer of pesto. (Of course, use as homemade and real as you want to go, buy the readymade, or negotiate with someone who likes to cook to make this for supper and double her batches!)
I topped with red pepper slices, onion slices, green olives, and sliced portabello mushroom. If you like you can sprinkle with cheese or parmesan on top.
Bake at 375 for approx 20-25 minutes or until browned on top and veggies are tender.