Things are starting to get a little more creative in our kitchen now that I'm trying to find low carb substitutes for some of my favorite foods. The easy way out for dinner each night would be to cook some meat and serve it with a side of veggies and maybe brown rice, but com'mon, that seems so boring every night. After all, I love food and flavor... and pizza.
So far with my quest to find what food combinations work with my pregnancy blood glucose levels, I've learned that 30g of one type of carbs will not react the same as 30g of a different type of carb. I know I can eat a whole apple and peanut butter and be safe whereas if I go for even just a third of a banana with peanut butter, ugh... my levels go crazy. This is where we start using fancy terms like glycemic index and glycemic load - but that's not what I'm talking about today.
To sort of get back on track here, I attempted to eat one slice of pizza (without the end crust) while we were on vacation and was crushed when my blood glucose was over 140. I love pizza. How can I make it 11 more weeks without it? Well, I can't, but I can come pretty stinkin' close with a substitute to get me through.
And now is when we start to talk about today's recipe - portabella pizza caps. You guys, these were so good that I will probably keep making these even after my pregnancy is over and my restrictive ban on carbs is lifted. Granted, if you don't like mushrooms, then this probably isn't your jam, but it certainly is mine. So here's the recipe below, and I hope you enjoy these almost as much as you enjoy real pizza!
Portabella Pizza Caps
Serving size below is based on two portabella caps (1 serving)
(2) Portabella mushroom caps
1/2 c. Marinara (I used Newmans Own)
1/2 c. Shredded mozzarella cheese
Topping(s) of your choice
Preheat oven to 375 degrees. Place a sheet of aluminum foil on a baking sheet and spray it with a non-stick cooking spray. Remove the stem from the mushroom caps. Place 1/4 c. of marinara in each of the caps. Cover each mushroom with 1/4 c. of mozzarella cheese (or more or less depending on your preference). Top with whatever ingredients you like on your pizza. I love sausage and mushroom pizzas, so I cooked up a couple ounces of hot Italian sausage and used that for mine. I've also sliced up some pepperoni and tried it that way. (I'm thinking a spinach topping might be next on the list.) Place in the oven for 20 minutes and broil for a few minutes following to allow the cheese to brown a little.
The carb count for both of these was only 21g.
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