I should be notorious by now for the amount of times I’ve attempted healthy pizza. I’ve tried everything from zucchini pizza bites to cauliflower crust pizza, and this portobello pizza is definitely one of the best recipes.
The portobello cap makes a nice, meaty “dough” base and pairs really well with the cheesy, saucy, and crisp toppings! Top it with some parmesan cheese (because parmesan makes everything taste 1000x better!!) and some fresh basil and you’ve got yourself some incredible, nutritious little pizza pies.
Serves: 2 Time: 35 minutes
- 3 large portobello mushrooms, wiped clean, stems removed
- Olive oil
- ¼ tsp garlic powder
- ¼ tsp dried basil
- ¼ tsp dried oregano
- 1 cup pizza sauce
- ½ cup mixed veggies (onion, mushroom, tomato, green pepper, etc.)
- Mozzarella cheese
- Additional toppings: parmesan cheese, red pepper flakes, fresh basil, etc.
Directions: Preheat oven to 400 degrees F.
Place cleaned mushrooms on a baking sheet and lightly drizzle both sides with a little olive oil. Sprinkle with garlic powder, basil and oregano, then bake for 5 minutes.
In the meantime, prep veggies and prepare pizza sauce if you haven’t done so already.
After 5 minutes in the oven, pull mushrooms out of the oven and top with desired amount of pizza sauce, mozzarella cheese, and veggies. Bake again for 15-20 minutes, or until the veggies are mostly cooked.
Serve with fresh basil, red pepper flakes, parmesan cheese, etc.
Calories: 191, Total Fat: 8g, Total Carbs: 21g, Fiber: 6g, Sugars: 8g, Protein: 8g