Sometimes you just need an easy pizza night – even if you don’t eat grains. Cauliflower crust pizzas can be yummy but the beauty of these paleo portobello pizzas is their speedy deliciousness. Simply brown up the meat and broil for a few minutes, then enjoy next to a simple salad.
Pizza recipes of any kind are the perfect opportunity to get the kids involved in the kitchen. They can clean the mushroom caps and pick out their own toppings.
- 4 portobello mushroom caps
- 1 tbsp. extra virgin olive oil
- coarse sea salt, to taste
- fresh ground black pepper, to taste
- 2 cloves garlic
- 1 lb ground pork sausage
- 2 c tomato sauce
- 1/4 tsp. dried basil
- 1/4 tsp. dried oregano
- Preheat oven to broiling.
- Wipe dirt off dry mushrooms, remove stems, and use a spoon to gently scrape the gills from the underside of the cap. Brush 1/4 of the olive oil inside the cap of each mushroom, sprinkle with sea salt and pepper and broil for 5 minutes on each side. Remove from oven and reduce heat to 350F.
- Mince the garlic.
- In a bowl, combine pork sausage, garlic, sea salt, and pepper. Mix with hands until thoroughly combined.
- In a medium saucepan, cook the sausage until browned, about five minutes, using a wooden spoon to mix and turn over continuously to ensure even browning.
- Gently distribute 1/4 of meat mixture into each mushroom cap.
- Stir basil and oregano into the tomato sauce and pour sauce over each mushroom cap.
- Return caps to the oven for 2-3 minutes to allow sauce to warm.