Gluten Free Veggie Pizza
This is a hearty meal made for those cold winter days when you just want to stay inside and keep warm. My pizza is really simple. It’s basically just a large mushroom that’s stuffed full of yummy things that are good for you. Feel free to use whatever veggies you want in this pizza. I also love to use a good ratatouille, a bolognese mix or just a simple ricotta and almond crumble mix.
What’s good about it:
This pizza is a great source of protein, containing all the essential amino acids for recovery. It’s gluten free and low GI, which won’t cause insulin levels to spike. Insulin is an anabolic hormone produced by the pancreas. It increases storage of fat, protein and glucose – It’s main effect in fat is to block lipolysis (oxidation of fat ). The veggies give your body an antioxidant and fibre hit. Fibre comes from plant foods that when eaten are not broken down. The fibre passes straight through our system creating bulk to help get rid of body waste so it keeps you regular and can help lower cholesterol.
1 leek, sliced
2 small zucchini, thinly sliced
handful baby spinach leaves
a little oregano or chopped parsley
2 large Portobello mushrooms, stem removed (500 g / 17 1/2 oz total)
1 cup / approx (200 g / 7 oz) roasted pumpkin chunks (winter squash)
80 g / 2 3/4 oz feta cheese (see notes for options)
Preheat your oven to 200 C / 400 F.
Saute leek and zucchini in a pan over a low to medium heat until soft with a little olive oil.
Add spinach and season with a little white pepper, sea salt and herbs.
Divide the filling between the 2 large mushrooms.
Add roasted pumpkin chunks
Top with feta cheese or some lovely ricotta
Bake for 15 minutes or until the mushrooms have heated through and are slightly collapsed.
Serve alone, with a side salad or steamed greens and a drizzle of lemon and cold pressed olive oil.
Nutrition per Pizza
Protein: 24.4 g
Total fat: 7.5 g
Saturated: 4 g
Carbs: 15 g
Calcium: 219 mg
Potassium: 1550 mg
Fibre: 11.7 g
Try the following filling alternatives:
Ricotta sprinkled with an almond + lemon crumb
Smashed white beans, leek, pumpkin and fetaRatatouille
Bolognese topped with rocket and fine grated parmesan
Top pizza with tomato chilli salsa when serving
Stuff with chicken and leek + oregano or thyme and a splash of wine.
For a dairy free alternative to the feta try nutritional yeast flakes.