One of the things I love about the Weight Watchers program is that there are no foods that you are not allowed to eat. If you want to eat something that’s heavy on the points, you just have to plan your points for the rest of your day accordingly.
For example, I love cheese. Fat-free cheese (1/4 cup is 0 points on WW) has always tasted like cardboard for me. Why would I want to eat something that’s tasteless for me just because the points are free? I’d rather have 1 ounce of cheddar and schedule those 4 points into my day. I also dislike fat-free milk (also 0 points on WW), so I schedule my 2% lactose-free milk into my day (it helps that I don’t really drink glasses of milk often, it’s usually just one Tablespoon in my tea which is very low in points).
I’ve made portabella pizzas for at least the last 5 years, because I love pizzas and mushrooms, and not because I wanted to eat healthily. But now that I’m working on my nutrition and fitness, they’re definitely going to be put in the food rotation more often!
Per each pizza (as shown = 7 SP), you need:
- 1 large portabella mushroom cap (stem removed) (0 SP)
- 1 oz freshly shredded mozzarella cheese (3 SP/1 SP if reduced-fat)
- 1/2 oz freshly shredded Parmesan cheese (2 SP)
- 1/4 cup pizza sauce (I used Safeway Select, 0 SP)
- basil (0 SP)
- oregano (0 SP)
- dehydrated minced garlic (0 SP)
- any toppings you like! (I used onion-0 SP & Hormel Original Pepperoni-2SP for 4)
Preheat your oven to 350 degrees Fahrenheit. While it’s warming up, shred your cheese from blocks since it’s much more delicious that way and it melts better since there’s no wood pulp/cellulose to keep it from clumping. Also get all of your toppings together (i.e. chop your onions).
Once the oven is ready, grab a casserole pan or a cookie sheet with a lip. The mushrooms will cook out a bit of liquid, so you want something that will catch it. Place them flat-side down and bake for 5 minutes.
After 5 minutes, pull them out of the oven, flip over, and make a pizza! First, I add the pizza sauce and sprinkle dehydrated minced garlic. Then, I add the shredded mozzarella and the basil and oregano. After that, I add the toppings (this time, pepperoni and onions). Finally, I add the shredded Parmesan cheese.
Pop it back in the oven for 20 more minutes, or until the toppings are done. They are best enjoyed fresh, but I have never had a problem reheating one in the microwave for lunch the next day. Enjoy!