4. Swap in a veggie pizzas for regular pizza
(Watch this recipe video to make these )
No matter what, there are some nights when I just crave pizza!
But instead of going for a high calorie slice of pizzeria pizza that’s packed with fat and empty carbs, I make mini-pizzas, using portobello mushroom caps as the “crust.”
Just cut the stems off the mushrooms, put them on a lined baking sheet, and bake them in the oven for about 15 minutes at 300° F to soften the caps. Top them with pizza or tomato sauce and a couple of roughly chopped mozzarella cheese sticks, and pop them back into the oven.
And in a few minutes, you have a delicious, veggie-based meal of melty, cheesy mini-pizzas. So easy, SO good, and veggies most!