Ditch the bread and build a healthier portabella mushroom pizza.
Pizza is a favorite food for many Southerners. Unfortunately, it is often high in calories, sodium and fat. One slice of pizza crust (1/8 of a large pizza) has about 130 calories, and that’s without any toppings. One way to lower the calorie count in pizza is to make your own, and substitute a vegetable for the bread crust.
Portabella mushroom pizzas are a creative way to switch out a vegetable for pizza crust because they are low in calories and sodium, and they’re fat-free! Also, they bring a meaty taste to the recipe, and pair well with most items people love to load onto their pizzas (like cheese). One mushroom has just 20 calories. Get creative with toppings — add peppers, onions or spinach to this recipe, for example. This portabella mushroom pizza recipe is a delicious way to get more vegetables into your diet. Not only that, but you can apply your own tweaks to make a paleo or vegan portabella mushroom pizza!
3 large portabella mushrooms
1/2 cup low-sodium tomato sauce
3 ounces low-fat mozzarella cheese
3 cloves garlic, minced
6 cherry tomatoes, halved
1 teaspoon balsamic vinegar
Pepper, to taste
Preheat oven to 400 degrees F.
Remove stems and dirt from the mushrooms.
In a baking dish, evenly stuff the insides of the mushrooms first with tomato sauce
Add mozzarella cheese, garlic, cherry tomatoes and balsamic vinegar.
Bake at 400 degrees for 20 minutes.
Sprinkle with pepper, to taste.
- 3 large portabella mushrooms
- ½ cup low-sodium tomato sauce
- 3 ounces low-fat mozzarella cheese
- 3 cloves garlic, minced
- 6 cherry tomatoes, halved
- 1 teaspoon balsamic vinegar
- Pepper, to taste
- Preheat oven to 400 degrees F.
- Remove stems and dirt from the mushrooms.
- In a baking dish, evenly stuff the insides of the mushrooms first with tomato sauce, then with mozzarella cheese, garlic, cherry tomatoes and balsamic vinegar.
- Bake at 400 degrees for 20 minutes.
- Sprinkle with pepper, to taste.