Portobella Cap Pizzas

This recipe is meatless if you want it to be. The caps are meaty and delicious, and so good for you!

Gluten free for the gluten sensitive out there!


Makes 4 pizzas

4 big portabella mushroom caps, washed and dried with a paper towel, drizzled with 1 teaspoon of olive oil with salt and pepper on top

1 cup pizza sauce

Fresh oregano

Fresh thyme

1 cup low fat low moisture mozzarella cheese


Saute the portobella caps in a frying pan for three minutes on medium heat. Add the tomato sauce mixed with fresh oregano and thyme in another saucepan, and pour on the caps. Add the cheese and bake in oven to melt the cheese. Top with pepper and other pizza toppings to your liking!





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