Remember that quick and easy pizza sauce I posted over the weekend? Well, here’s your chance to put it to good use! During my 28 Day Transformation program back in August I realized that so many participants were using their weekly treat meal to have pizza. I joked about it in a couple follow-up emails and ultimately decided that I needed to add a healthy pizza recipe to the plan so that participants could have pizza without taking up their treat for the week. So here’s the recipe I came up with. It’s on plan and perfect for lunch or dinner when paired with a serving of protein.
These babies are easy! Simply whip up a batch of pizza sauce (here’s a super easy blender pizza sauce recipe but you can also use store-bought), prep your veggies, add your toppings and bake.
For this version I used the biggest portobello caps I could find at Whole Foods. I cut the stems out and scrapped out the gills to make more room for toppings. I did end up saving the stems that weren’t too woody to use for the topping.
Toppings = arugula, onion, cherry tomatoes, mushroom pieces and goat cheese! If you’re not a huge goat cheese person, you can use mozzarella or any other type of cheese you’d like.
At just under 120 calories each, these mini pizzas are a nutrient packed veggie dish that you can feel good about adding to any meal. To make a meal out of these, I would have two paired with a salad or have one with a serving of protein.
The raw pizzas look much prettier, but trust me the cooked version is delicious. I topped each with a sprinkle of freshly grated parmesan, a drizzle of balsamic and devoured them. Well, not all four… I shared some with friends. 🙂
Arugula and Goat Cheese Portobello Pizzas
- 4 large whole portobello mushroom caps, wiped clean
- 1 cup no-cook pizza sauce (or healthy store-bought pizza sauce)
- 2 cups baby arugula leaves
- 1/4 cup goat cheese crumbles (or mozzarella cheese)
- 1/4 cup portobello stems, sliced
- 1/4 cup onion, finely chopped
- 12 cherry tomatoes, sliced
- fresh basil leaves
- freshly grated parmesan, for topping
- balsamic vinegar (optional)
- Preheat oven to 400°F.
- Cut stem off each portobello mushroom cap and remove the gills using a spoon. Save the stems that aren't woody and discard the gills.
- Lie the caps stem side up on a baking sheet.
- Fill the center of each mushroom with a quarter of the arugula, ¼ cup of the pizza sauce and 1 tablespoon of goat cheese. Then place 1 tablespoon onion, 1 tablespoon of portobello stems, a quarter of the sliced cherry tomatoes and couple fresh basil leaves on top of each.
- Bake for 15-20 minutes. Remove from the oven, sprinkle on a little freshly grated Parmesan cheese, top with fresh basil, drizzle with balsamic vinegar and serve.
by Brittany Mullins
Looking for other healthy pizza options? Check out these links:
- Cauliflower Pizza Crust
- Zucchini Pizza Boats
- Eggplant Pizzas
- BBQ Chicken Pizza
- Zucchini Pizza Bites
- Healthy Tortilla Pizza
- Mini Polenta Pizzas
Healthy pizza — you gotta love it!