*This post is sponsored by Wild Oats. Thank you for supporting the companies that support this site!
There is not much that I miss since going gluten-free except the convenience of eating anywhere where I want without worry.
In fact, there is only one food that I really and truly miss…
I have blogged about our weekly pizza night together that has been a family tradition for many years. I can admit it, I miss the days of sitting down and sharing a pizza with my kids. For awhile, our pizza nights lapsed- making pizza for everyone else and me eating a cardboard version of it just wasn’t in the cards at first. The only way that I can explain it is that it was a time of mourning for me. Others echo me when they say that they were blue to find out that they needed to make diet switches. It is like a little part of your life has changed and won’t be the same again.
Luckily, substitutions can be made with gluten-free crusts, but they often lack the flavor of that soft, doughy variety. I still make them on occasion, but I wouldn’t say gluten-free pizza is my favorite thing.
Portobello mushrooms, hollowed and inverted, can make a delicious substitute for an expensive gluten-free crust (and they also double as a mean burger!). I love the meaty taste of these and I love how they can stand up to baking and grilling in the summer season. When baked, a little drizzle of olive oil and a dusting of salt & pepper, creates a delicious fun base to your pizza. I would say that these trump a gluten-free crust any day and they are made with whole foods that you can be proud of!
This girl is no stranger to quinoa and we have talked about easy ways to prepare it on the Wild Oats blog. Of course, quinoa plain over and over again can be a little boring so to bring the pizza flavor into this dish, we incorporate Wild Oats Basil and add tomato flavor into the quinoa. When mixed in, it tastes like a protein-packed pizza sauce.
If you are vegan or dairy-free, the quinoa can be cooked in veggie broth and the cheese can be switched with a vegan cheese.
These are all the flavors I love about pizza without the belly ache. It’s a pizza that you can really feel good about for your whole family.
No need to be sad about that pizza night anymore- I’ve got you covered! You can snag all these fun products from Wild Oats (an affordable organic option) from Walmart!
- 4 extra-large portobello mushrooms, stems and gills removed
- Olive Oil
- Salt and pepper to taste
- ¾ c. uncooked Wild Oats quinoa, rinsed thoroughly
- 1 (8 oz.) can tomato sauce
- 2 garlic cloves, minced
- ¼ teaspoon Wild Oats dried basil
- ¼ teaspoon Wild Oats dried oregano
- ½ teaspoon Wild Oats onion powder
- ¾ cup shredded mozzarella cheese
- Fresh Italian Parsley
- Preheat oven to 400ºF.
- Spray a baking sheet with cooking spray. Drizzle olive oil on the tops and bottoms of your portobello mushrooms . Season well with salt and pepper. Bake for 10 minutes.
- While the mushrooms are baking, cook the quinoa according to package directions.After the quinoa is prepared, stir in the tomato sauce, garlic, basil, oregano, and onion powder. Season to taste.
- After 10 minutes, remove the baking sheet from the oven and flip the mushrooms over. Make sure to remove any liquid inside that may have cooked out to help prevent having a soggy pizza.
- Divide the quinoa mixture into the mushrooms, then top each one with cheese. Return the baking sheet to the oven and bake for 10 minutes more.
- Finish with a sprinkling of fresh Italian parsley.
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* This post is sponsored by Wild Oats. Thank you for supporting the companies that support this site!Pin It