GF Girl Next Door: Iron Skillet Mushroom Cap Pizzas
Before I publish my first post for the Women’s iLab, I just want to take a moment to thank the editors for welcoming me into their community. I’m very excited to become a contributor to the site and looking forward to sharing my recipes, fitness routines, and travels with you all! Now let’s get to it….
All of the recipes I create are gluten free, but don’t let those words scare you away.
I’m here to show that you can have delicious dishes that happen to be gluten free rather than gluten free dishes that happen to be delicious. – Delia Mooney
…and you can quote me on that!
I didn’t always lead a gluten free lifestyle. It all started back between 2012-2013 when I started feeling sick – not once a week or once a month, or even every other month, but almost everyday. Sometimes I’d ignore it and hoped it would go away, or I’d take something, thinking it would make me feel better. But for anyone who’s ever had stomach issues including nausea, bloating, etc., nothing makes you feel better. I wouldn’t even want to leave my house or go out with my friends anymore because I was afraid of what would happen if I was away from home and got sick.
Finally in August 2013, I went to see a gastroenterologist – a turning point in my life.
“You owe it to yourself to be happy, Delia,” I’d tell myself, but I didn’t believe it until an outsider looking in finally told me that I deserved better. In September 2013, I was diagnosed with celiac disease, and I found out that I needed to switch to a gluten free lifestyle. At first, I was embarrassed to share this with my friends and family because people either look at you like a freak or a burden. But now, I could care less about what other people think because all that matters is how I feel – I’m so focused on feeling good and living a happy, healthy life.
Living a gluten free lifestyle is definitely not easy at first – it takes time, planning, preparation, research and dedication. I started reading blogs about woman who had gone through similar experiences as me such as Danielle Walker of Against All Grain and Hayley of Primal Palate. What most people don’t know is that all of your fresh fruits, vegetables, meats and fishes are all naturally gluten free. It’s the ingredients that you add to those items (sauces, marinades, toppings, etc) that can make them not gluten free. Another type of “myth” regarding a gluten free diet is people assume that by eating gluten free that they will automatically lose weight and be healthier. What many people don’t realize is that most of the gluten free products you buy at the grocery store are process and filled with unnecessary ingredients and lots of sugar to make the products taste better.
The best gluten free foods are fresh produce, high quality meats, and fish, but you can also find some products out there that are labeled gluten free that are not filled with excess ingredients including Barney Butter, Tessemae’s, and Health Warrior, Against the Grain Gourmet to name a few.
Since going gluten free, I have had so many people reach out to me saying that they too are experiencing stomach issues. They want to know what I was eating when I didn’t feel good and what they can do to start feeling more like themselves. You owe it to yourself to feel good each and every day – that’s the best advice I can share.
Even though the weather outside is cold and windy, I’m going to show you how you can enjoy “grilled pizza” inside thanks to a trusty iron skillet. I created this recipe as a healthy and gluten free alternative to the traditional pizza crust.
Dee’s Iron Skillet Mushroom Cap Pizzas – serves 6 people
- 6 mushroom caps
- 1 red pepper chopped = 1 cup
- 1 small white onion chopped = 1.5 cup
- 2-3 cups of shredded mozzarella cheese
- Your favorite pizza sauce (homemade if you have time, or 1 small can = about 2 cups)
- 2 cloves of garlic – crushed
- 3 tablespoons olive oil for cooking
- 2 tablespoons salt
- 3 tablespoons pepper
- 1-2 teaspoons crushed red pepper (optional)
Pre-heat your oven to 400 degrees on bake.
Starting to clean your mushrooms caps. The best and easiest way to clean them is to take out the stem and remove the black gills on the underside of the mushroom cap by scraping it with a spoon. Whipe the mushrooms down with a paper towel to remove any dirt.
Line either a baking sheet or a cast iron skillet with your mushroom caps. Coat the pan and your mushrooms with a few tablespoons of olive oil. Sprinkle a few tablespoons of salt and pepper over the mushroom caps.
Pop into the oven and bake for about 10 minutes. Then bump the heat up to 500 and broil for about 2 minutes.
While the mushroom caps are in the oven, combine your onion, red pepper, and pizza sauce on medium heat in a skillet with about a tablespoon of olive oil. Toss in about another tablespoon of salt and pepper, but of course add as little or as much as you like – it’s important to taste your food and season to your liking.
Take the mushroom caps out of the oven and start to assemble your “pizzas.” First add in your sauce with a large spoon, then top with as little or as much cheese as you want! Optional: Sprinkle on 1-2 teaspoons of crushed red pepper – again use as much or as little as you’d like.
Pop back into the oven and bake on 400 degrees for 12 minutes. You’ll know they are almost done when the edges of the mushroom caps become a little softer. Broil for the last few minutes to really crisp up and brown the cheese!
I hope you enjoy this recipe, and as always, thanks for reading.
All of the photography in this post was shot by the very talented Sarah Ellis of Sarah Jayne Photography.
Disclaimer: Delia is not a registered nutritionist, dietitian or doctor. All of her recipes, advice and opinions come from experience and experimentation in the kitchen, and from reading and enjoying other blogs and books. If you have any serious questions about your health or well-being, please see a licensed medical professional.
About the Author: Delia Mooney
I am the Editor and Founder of the lifestyle and food blog “Hey, What’s the Dealio?” My blog is all about my love of food, working out, living a healthy life, spending time with family and friends, and getting the most out of every day. It’s about celebrating old family traditions and creating new ones that I can pass on. It’s about mixing the simple with the complicated and the savory with the sweet. In Fall 2013, I was diagnosed with celiac disease, so my blog includes a variety of gluten free and paleo recipes. I’m here to prove that gluten free and healthy recipes don’t have to be taste free. This blog is about me trying and creating recipes I love for the people I love. I associate family and friends with food and I associate food with happiness.