Being lactose and gluten-intolerant, it’s hard to enjoy a slice of pizza. Thanks to these dietary restrictions I have become much more creative with my food than ever before. These two pizzas were the result of my pizza cravings, and lucky for you and me, we won’t need to buy a whole new wardrobe after eating these, because they won’t pack on the pounds.
Portobello Pizza
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Servings: 2
Ingredients:
4 Portobello mushrooms
2 cloves garlic, chopped
1 cup tomato sauce
¼ teaspoon red pepper flakes
¼ teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons (30 mL) balsamic vinegar (optional)
1 cup baby spinach
½ red bell pepper, diced
1 medium shallot, sliced
2 tablespoons olives, sliced
¼ cup firm tofu, crumbled
Fresh basil
Salt
Photo by Paige Twombly
1. Preheat oven to 350°F. Line a baking sheet with parchment paper or foil. Brush the dirt off of the mushrooms with a paper towel and pull out the mushroom stems.
2. Mix olive oil with Italian spices, chopped garlic, crushed red pepper and salt.
Photo by Paige Twombly
3. Place mushrooms on baking sheet and brush the tops and bottoms with olive oil mixture. Now place mushrooms bottom-side-up and brush with oil again. Place the tray in the oven for about 8 minutes.
Photo by Paige Twombly
4. While the mushrooms are cooking, dice the red pepper into small pieces and slice the shallot thinly. If using basil, stack basil leaves on top of each other and give them a rough chop. Slice olives.
Photo by Paige Twombly
5. Take mushrooms out after 8 minutes, and flip them. Roast them again for another 6 mins. Once they’re semi-cooked, you can start assembling your pizza. Spoon sauce onto the mushrooms and spread it around. Then take toppings (except tofu and vinegar) and divide them liberally among mushroom caps.
Photo by Paige Twombly
6. Pop them back in the oven for 10 more minutes. Once they’re done, drizzle with balsamic vinegar and garnish with crumbled tofu. Serve.
Photo by Paige Twombly
If these miniature pizzas aren’t enough to satisfy your hunger, use them as a side for your dinner.
Eggplant and Caramelized Onion Pizza
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Servings: 2
Ingredients:
1 medium eggplant, sliced into ½ inch rounds (you’ll have about 4-5 slices)
2 cloves garlic, chopped
½ cup tomato sauce
¼ teaspoon red pepper flakes
3 tablespoons olive oil
1 sprig fresh rosemary or ½ teaspoon dried rosemary
1 cup baby spinach
½ cup button mushrooms, sliced
1 medium red onion, sliced
¼ cup firm tofu, crumbled
Salt and pepper to taste
Photo by Paige Twombly
1. Preheat the oven to 350°F.
2. Lightly salt each side of the eggplant rounds. Let them sit in a colander for 20 minutes to “sweat” some of the water out. Press down on the eggplant slices with a paper towel to squeeze out some of the water.
Photo by Paige Twombly
3. Rub each side of the eggplants with oil.
Photo by Paige Twombly
4. Place the rounds onto a foil/parchment paper-lined baking sheet and bake for 20 minutes.
Photo by Paige Twombly
5. While the eggplants are cooking, prepare the caramelized onion topping. Heat a pan with olive oil, add rosemary leaves and onions and sauté for 3-4 minutes, until the onions turn translucent. (If your onions starts turning brown, add 2-3 tablespoons of water). Once your onions are cooked, add sliced mushrooms, garlic and spinach and cook for another 3 minutes. Season with salt and pepper.
Photo by Paige Twombly
6. Take eggplants out and flip them. Spread pizza sauce onto eggplant slices, then add caramelized onions, spinach and mushrooms, sprinkle crumbled tofu and red pepper flakes on top. Place the pan back into the oven for about 10 minutes, until toppings have cooked through.
7. Remove from oven and serve hot with toasted baguette and sriracha.
Photo by Paige Twombly
Need some more pizza inspiration? Check these out: