Ingredients:

• 4 large portobello mushrooms (stems removed, wiped clean)
• 1/4 cup balsamic vinegar
• 2 Tbsp avocado or olive oil
• 1 pinch salt and pepper (or red pepper flake)

Toppings:

• 1 medium red bell pepper (cut into bite-size pieces)
• 1 small red onion (thinly sliced wedges or diced)
• 1 head garlic (cloves separated and peeled)
• 2 Tbsp avocado or olive oil
• 1 healthy pinch sea salt and black pepper (or red pepper flake)
• 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
• 3/4 cup vegan pizza sauce
• 1/2 cup sun-dried tomatoes
• 1/3 cup soft vegan cheese

Optional Toppings:

• Fresh Basil
• Red pepper flake
• Vegan Parmesan Cheese

Instructions:

1. Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
2. Add the portobello mushrooms (stem side up) to a shallow dish. Mix the balsamic vinegar, oil, salt, and pepper. Use a pastry brush to brush on all sides. Leave to marinate for 5 minutes on both sides.
3. Add the red peppers, onions, and garlic to the baking sheet, toss with oil, salt and pepper, and some fresh herbs and bake for 20-25 minutes. Check the oven halfway through to mix the veggies around so they are evenly baked. Take out and set aside but leave the oven on.
4. Heat a large skillet over medium heat and add the mushrooms to the pan. Cook on each side for 4-5 minutes.  Once the mushrooms and vegetables are cooked assemble the pizzas. Place mushrooms on the baking tray and add toppings. Start with the pizza sauce, roasted veggies and garlic and add some soft vegan cheese.
5. Bake for 15-20 mins and remove from the oven. You can garnish with fresh basil or red pepper flakes.

The post Balsamic-Marinated Portobello Mushrooms appeared first on yourdailysportfix.com.

Cauliflower Crust

This gluten-free alternative is available in most grocery stores and you can make it from scratch with cauliflower, egg, Parmesan, garlic, almond flour, salt, and pepper.

Frittata Pizza

Have breakfast for dinner with this pizza by baking eggs in the oven, topping them with tomato sauce, cheese, and your favorite veggies. You’ll also be getting some protein in the process!

Portobello Pizza

If you love mushrooms, you’ll love this portobello pizza. Just bake mushroom caps until they’re soft and top them with sauce and cheese until everything is hot and melted.

Sweet Potato Crust

This crust will taste like sweet potatoes, but if you like sweet potatoes you’re in luck. The crust is five ingredients: sweet potato, rolled oats, egg, garlic powder, and olive oil. Once the crust is complete, you can add on your favorite toppings.

Spaghetti Squash Crust

Spaghetti squash isn’t just a pasta substitute, it’s also great for pizza. All you’ll need for this crust is spaghetti squash, egg, rice flour, Parmesan, oregano, salt, and pepper.

The post Miss Eating Pizza? Here’s How to Make it Healthier appeared first on yourdailysportfix.com.

Low Carb Chicken Crust Pizza Recipe

Chicken crust pizza? You heard that right. The crust is primarily made of shredded chicken with no flour at all. Read on to see this unique recipe. It’s extremely easy to make and only requires 6 ingredients (you can add more ingredients based on how many toppings you need).

Ingredients

• shredded chicken
• pink salt
• shredded parmesan cheese
• pepper
• eggs
• pepperoni

Instructions

1. Cut the shredded chicken into smaller pieces and blend them in a high-speed blender.
2. Add some of the shredded parmesan cheese.
3. Add the seasonings: salt and pepper.
4. Place the base on parchment paper.
5. Add slices of pepperoni.
6. Add some more cheese.
7. Bake for 30 minutes at 350 degrees or even more if you want it extra crispy
8. Optional last step: top it with a few pieces of baby arugula for some added greens.

Spinach Flax Chicken Pizza

Flax crust? Yup, it’s a thing. It’s also a much healthier alternative to the traditional white dough based pizza. You can make a meat-based version or even a vegan version.

Ingredients

• 8 cups Baby Spinach (packed)
• 3 large Eggs (or chia seeds if you’re vegan and prefer an alternative egg option
• 1 cup of Bob’s Red Mill Flaxseed Meal
• 2 cups shredded Mozzarella Cheese (or vegan cheese)
• pink salt
• pepper
• vegan sausage or chicken sausage
• basil
• tomatoes
• canned tomatoes
• fresh rosemary

Instructions

1. Preheat the oven to 350 degrees.
2. Add in the 3 large eggs or chia egg, shredded mozzarella or vegan cheese and the flax meal to a high-speed blender.
3. Afterward, lay the base on parchment paper on a baking tray.
4. Bake for 15 minutes.
5. Pulse the canned tomatoes, rosemary, and seasonings in a high-speed blender.
6. Coat the flax base with the sauce.
7. Add the toppings and sliced vegan/meat sausages.
8. Bake for another 30 minutes or until it looks cooked.

Now you can enjoy your own homemade pizza without having to feel guilty. Show your friends how easy it is to concoct this recipe!

The post 2 Guiltless Low Carb Pizza Recipes appeared first on yourdailysportfix.com.

Food expert Jenn who won us over with her blog Peas and Crayons shared an amazing recipe for cheesy broccoli kale pesto pizza. She described this delicious meal as “perfect for busy weekdays” since you can make it in 25 minutes or less.

Making this pizza is the perfect way to use a bunch of leftover veggies from your fridge, and once you try it you’ll be inspired to experiment with new combos that might not even include broccoli and kale.

Check out the list of ingredients and instructions on Peas and Crayons blog, and you’ll see pizza in a brand new light!

Ingredients

• 3 fluffy flatbreads: naan or pita
• 1.5 tbsp olive oil
• 2 tsp minced garlic
• salt and pepper to taste
• 2 cups of broccoli florets (6-8 ounces)
• 1-2 cups chopped kale
• 2-3 tbsp pesto (homemade or store bought)
• 3/4 cup mozzarella cheese
• 1/2 cup cheddar, fontina, gouda, or gruyere cheese
• 1/4 cup parmesan cheese
• 1/8 tsp crushed red pepper flakes for topping (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Arrange flatbread on a foil-lined baking sheet.
3. Combine olive oil and minced garlic, spread evenly on each.
4. Bake for 8 minutes.
5. While your flatbread bakes, fill a pot or skillet with 1 cup of water and bring to a boil. Quickly blanch your kale and broccoli for 1 minute. Drain and remove from heat. (You can also sauté them in a little butter or oil if preferred over blanching!) Season with salt and pepper as desired.
6. Once flatbread is ready, spread generously with pesto and top with a little bit of the cheese. Add your veggies and remaining cheese on top.
7. Bake for an additional 10-12 minutes, or until perfectly hot and melty.
8. Top with crushed red pepper flakes (optional + spicy!) or an additional sprinkle of parmesan cheese if desired. Crumbled feta also makes a tasty topper! Dive in and enjoy!

The post Broccoli Kale Pesto Pizza – Perfect Veggie Dinner Option appeared first on yourdailysportfix.com.

Ingredients:

• 4 large portobello mushrooms (stems removed, wiped clean)
• 1/4 cup balsamic vinegar
• 2 Tbsp avocado or olive oil
• 1 pinch salt and pepper (or red pepper flake)

Toppings:

• 1 medium red bell pepper (cut into bite-size pieces)
• 1 small red onion (thinly sliced wedges or diced)
• 1 head garlic (cloves separated and peeled)
• 2 Tbsp avocado or olive oil
• 1 healthy pinch sea salt and black pepper (or red pepper flake)
• 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
• 3/4 cup vegan pizza sauce
• 1/2 cup sun-dried tomatoes
• 1/3 cup soft vegan cheese

Optional Toppings:

• Fresh Basil
• Red pepper flake
• Vegan Parmesan Cheese

Instructions:

1. Preheat the oven to 400 degrees F (204 C) and line a large baking sheet with parchment paper. Set aside.
2. Add the portobello mushrooms (stem side up) to a shallow dish. Mix the balsamic vinegar, oil, salt, and pepper. Use a pastry brush to brush on all sides. Leave to marinate for 5 minutes on both sides.
3. Add the red peppers, onions, and garlic to the baking sheet, toss with oil, salt and pepper, and some fresh herbs and bake for 20-25 minutes. Check the oven halfway through to mix the veggies around so they are evenly baked. Take out and set aside but leave the oven on.
4. Heat a large skillet over medium heat and add the mushrooms to the pan. Cook on each side for 4-5 minutes.  Once the mushrooms and vegetables are cooked assemble the pizzas. Place mushrooms on the baking tray and add toppings. Start with the pizza sauce, roasted veggies and garlic and add some soft vegan cheese.
5. Bake for 15-20 mins and remove from the oven. You can garnish with fresh basil or red pepper flakes.

The post Balsamic-Marinated Portobello Mushrooms appeared first on yourdailysportfix.com.

Cauliflower Crust

This gluten-free alternative is available in most grocery stores and you can make it from scratch with cauliflower, egg, Parmesan, garlic, almond flour, salt, and pepper.

Frittata Pizza

Have breakfast for dinner with this pizza by baking eggs in the oven, topping them with tomato sauce, cheese, and your favorite veggies. You’ll also be getting some protein in the process!

Portobello Pizza

If you love mushrooms, you’ll love this portobello pizza. Just bake mushroom caps until they’re soft and top them with sauce and cheese until everything is hot and melted.

Sweet Potato Crust

This crust will taste like sweet potatoes, but if you like sweet potatoes you’re in luck. The crust is five ingredients: sweet potato, rolled oats, egg, garlic powder, and olive oil. Once the crust is complete, you can add on your favorite toppings.

Spaghetti Squash Crust

Spaghetti squash isn’t just a pasta substitute, it’s also great for pizza. All you’ll need for this crust is spaghetti squash, egg, rice flour, Parmesan, oregano, salt, and pepper.

The post Miss Eating Pizza? Here’s How to Make it Healthier appeared first on yourdailysportfix.com.

Low Carb Chicken Crust Pizza Recipe

Chicken crust pizza? You heard that right. The crust is primarily made of shredded chicken with no flour at all. Read on to see this unique recipe. It’s extremely easy to make and only requires 6 ingredients (you can add more ingredients based on how many toppings you need).

Ingredients

• shredded chicken
• pink salt
• shredded parmesan cheese
• pepper
• eggs
• pepperoni

Instructions

1. Cut the shredded chicken into smaller pieces and blend them in a high-speed blender.
2. Add some of the shredded parmesan cheese.
3. Add the seasonings: salt and pepper.
4. Place the base on parchment paper.
5. Add slices of pepperoni.
6. Add some more cheese.
7. Bake for 30 minutes at 350 degrees or even more if you want it extra crispy
8. Optional last step: top it with a few pieces of baby arugula for some added greens.

Spinach Flax Chicken Pizza

Flax crust? Yup, it’s a thing. It’s also a much healthier alternative to the traditional white dough based pizza. You can make a meat-based version or even a vegan version.

Ingredients

• 8 cups Baby Spinach (packed)
• 3 large Eggs (or chia seeds if you’re vegan and prefer an alternative egg option
• 1 cup of Bob’s Red Mill Flaxseed Meal
• 2 cups shredded Mozzarella Cheese (or vegan cheese)
• pink salt
• pepper
• vegan sausage or chicken sausage
• basil
• tomatoes
• canned tomatoes
• fresh rosemary

Instructions

1. Preheat the oven to 350 degrees.
2. Add in the 3 large eggs or chia egg, shredded mozzarella or vegan cheese and the flax meal to a high-speed blender.
3. Afterward, lay the base on parchment paper on a baking tray.
4. Bake for 15 minutes.
5. Pulse the canned tomatoes, rosemary, and seasonings in a high-speed blender.
6. Coat the flax base with the sauce.
7. Add the toppings and sliced vegan/meat sausages.
8. Bake for another 30 minutes or until it looks cooked.

Now you can enjoy your own homemade pizza without having to feel guilty. Show your friends how easy it is to concoct this recipe!

The post 2 Guiltless Low Carb Pizza Recipes appeared first on yourdailysportfix.com.

Food expert Jenn who won us over with her blog Peas and Crayons shared an amazing recipe for cheesy broccoli kale pesto pizza. She described this delicious meal as “perfect for busy weekdays” since you can make it in 25 minutes or less.

Making this pizza is the perfect way to use a bunch of leftover veggies from your fridge, and once you try it you’ll be inspired to experiment with new combos that might not even include broccoli and kale.

Check out the list of ingredients and instructions on Peas and Crayons blog, and you’ll see pizza in a brand new light!

Ingredients

• 3 fluffy flatbreads: naan or pita
• 1.5 tbsp olive oil
• 2 tsp minced garlic
• salt and pepper to taste
• 2 cups of broccoli florets (6-8 ounces)
• 1-2 cups chopped kale
• 2-3 tbsp pesto (homemade or store bought)
• 3/4 cup mozzarella cheese
• 1/2 cup cheddar, fontina, gouda, or gruyere cheese
• 1/4 cup parmesan cheese
• 1/8 tsp crushed red pepper flakes for topping (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. Arrange flatbread on a foil-lined baking sheet.
3. Combine olive oil and minced garlic, spread evenly on each.
4. Bake for 8 minutes.
5. While your flatbread bakes, fill a pot or skillet with 1 cup of water and bring to a boil. Quickly blanch your kale and broccoli for 1 minute. Drain and remove from heat. (You can also sauté them in a little butter or oil if preferred over blanching!) Season with salt and pepper as desired.
6. Once flatbread is ready, spread generously with pesto and top with a little bit of the cheese. Add your veggies and remaining cheese on top.
7. Bake for an additional 10-12 minutes, or until perfectly hot and melty.
8. Top with crushed red pepper flakes (optional + spicy!) or an additional sprinkle of parmesan cheese if desired. Crumbled feta also makes a tasty topper! Dive in and enjoy!

The post Broccoli Kale Pesto Pizza – Perfect Veggie Dinner Option appeared first on yourdailysportfix.com.