Guest Blog Written By: Melissa from The Mutts Kitchen
Hello Chic Mammas,
Today I am bringing you a diabetic friendly pizza alternative.
When I was first diagnosed with Type 2 Diabetes, I was lost. I did not know what to eat and was told to stay away from my favourites like pizza. I would want it so bad that I would tell myself I will just have 1 slice. 1 slice would turn into 2 slices. 2 slices would turn into 3 slices. Next thing you know my blood sugar would be through the roof.
I loved pizza so much and did not want to give it up, so I did research. I looked at different types of “crust” I could use. I tried a few different kinds like cauliflower and zucchini, but Portobello mushrooms were my favourite by far. Give this recipe a try, diabetic or not, it aims to please.
This week in The Mutts Kitchen we will be focusing on alternative cooking. I can not wait to hear the recipe for Denise’s gluten free cauliflower fried rice and other yummy dishes that will be served in The Mutts Kitchen this week.
PORTOBELLO PIZZA
Ingredients:
4 whole portobello mushrooms
4 tbsp not store bought marinara sauce *
4 tbsp shredded mozzarella
16 slices pepperoni
2 tsp olive oil
salt and pepper, to taste
Directions:
Preheat your oven to 375
1. Wash and prep the mushrooms. Place on a foil lined tray. Spread the olive oil and salt and pepper on each mushroom.
2. Place in the oven for 10 minutes. Remove from the oven and spread 1 tbsp of sauce on each mushroom. Top each mushroom with 1 tbsp of cheese and 4 slices of pepperoni. Other toppings can be added if desired.
3. Place back into the oven and broil for approximately 5 minutes until the cheese has melted and becomes golden.
*Please review Ashley’s Not Store Bought Marinara Sauce recipe to get the instructions on how to make it. You can substitute it with another pizza sauce if you like.
Enjoy,
From our kitchen to yours.
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