Wow, that eggplant pizza sounds fantastic. I will definitely give it a try. I hope you try the portobello, it is one of our favorites!

I hope you do! It is one of our favorite dinners.

This looks like the answer to a low carb pizza as well. I love these mushrooms. I am going to make this for sure.

I’ve been making pizza like this for years, only I use eggplant! I cut it lengthwise into 1/2 inch thick slices, brush them with olive oil, season with garlic & onion powders and sauté over medium heat for about 2-3 minutes per side to soften a bit. I then dress them like any other pizza. We like hot Italian sausage, removed from the casing, browned and crumbled, mushrooms, chopped bell peppers, pepperoni, etc., whatever’s on hand. Place on a cookie sheet lined with parchment paper and heat them quickly in a 425 oven, just until the mozzarella melts and gets all gooey (yum!), then sprinkle with grated Parmesan and a few red pepper flakes. Absolutely delicious! All it ever needs is a tossed green salad and we’re good to go! I started doing this when I embraced a low carb diet about ten years ago. It is every bit as satisfying as any pizza with none of the guilt. I’m going to try it with portabellos because that sounds like a wonderful idea, too. It’ll be great to have another option.

That is such a great idea! Oh my, thank you! I can’t wait to put it to use.

You won’t be disappointed