On a typical “good” day, I eat my carbs for breakfast and lunch, but when dinner rolls around, I tend to minimize my carb intake. This strategy has helped me greatly in keeping my weight in check. The low-carb pizza phenomenon has flooded Instagram, I’m talking Cauliflower Pizza, Zucchini Pizza, Eggplant Pizza, and of course, Mushroom Pizza. My inspiration for this Caprese Portabello Mushroom Pesto Pizza comes from CafeDelites, and Karina is the lady behind this wonderful blog. Portabello mushrooms truly are the perfect substitute for meat since they are meaty in texture and tend to be filling, but the best part of all is they are low in calories. I’ve been excited to make this pizza for quite some time now because I LOVE mushrooms! Just like always, I made a few changes by adding pesto, oregano, red pepper flakes, extra virgin olive oil, and parmesan cheese to my version of this pizza. You guys have got to make this Caprese Portabello Mushroom Pesto Pizza. It’s quick, easy, healthy, but more importantly, delicious too!
