June 27, 2013 by Lauren Grider
I have written about portobello pizzas before, but I made another version recently that was so good that I had to post it again.
I took a large portobello mushroom cap and gently cleaned it with a soft cloth. I topped it with 1/2 cup of skim milk mozzarella. I added fresh sweet basil, spicy globe basil, oregano and fresh tomatoes, all from my garden! Broiled on high for about 4 minutes. Be sure to watch carefully to ensure it doesn’t burn. Slice and enjoy.
Mine calculated to 3 points plus, but be sure to calculate for yourself based on your ingredients.