Love Pizza? Try This 100 Calorie Version

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Light Pizza

You know what? It isn't that hard to make healthy pizza. Pizza would always be pretty healthy if we chose not to put 1/2 pound of cheese on every slice.

Here on Snack Girl, I have featured English muffin pizzas, Triscuit pizzas, and even made over a frozen pizza to get readers to try a healthier version of pizza.

Well, do I have a solution for you. Make the pizza in a portobello mushroom cap!

Why would you do this?

  • only 22 calories of crust
  • tastes meaty and goes great with sauce and cheese
  • you don't have to make crust!

Yes, this is SO easy it is ridiculous and the taste is phenomenal. Now, the down side is that in my neighborhood a portobello mushroom is running about $1 each. But keep in mind the health benefits.

You are eating a 22 calorie mushroom instead of a load of crust (and it is gluten free)!

In the recipe below, I used diced fire roasted tomatoes to fill the caps. I like them because they already have some seasoning and they have texture - as compared with pizza sauce.

Also, I used fresh mozzarella because I love the creaminess. Feel free to use any cheese or tomato combo that you have in the house.

Kids will love making these and you can make them ahead to reheat later.

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Portobello Mushroom Pizza Recipe

(serves 4)
4 portobello mushroom caps
1 15 ounce can diced fire roasted tomatoes
4 ounces fresh mozzarella cheese (thinly sliced or grated)

Preheat oven to 350. Spray rimmed baking sheet with non-stick spray. Clean mushroom caps with paper towel and remove stems. Spoon 1/4 cup tomatoes with or without juice into cap. Layer mozzarella cheese over tomatoes. Bake in oven for 20 minutes. Serve with a knife and fork.

Serve hot or room temperature.

115 calories, 5.9 g fat, 6.9 g carbohydrates, 9.8 g protein, 1.7 g fiber, 200 mg sodium, 2 Points+

Points values are calculated by Snack Girl and are provided for information only.
Want more recipes like this? Check out my book

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Wish I was a mushroom fan, but I'm not so I do this recipe with zucchini! It's so good!

on July 29, 2013

This sounds great, can't wait to try

on July 29, 2013

Love portabella pizzas but found out Friday I have to limit mushrooms thanks to Chemo complications...ugh. Zucchini pizza's sound interesting though do you use tomatoes on those as well? Any other cheese suggestion as mozz isn't a hard cheese and is a no no for me right now? Thanks so much for the inspiring posts.

on July 29, 2013

These are great on the grill too.

on July 29, 2013

I love these with fresh basil! I also recommend roasting the mushrooms first and adding the toppings after the mushrooms are cooked. Otherwise the mushrooms are watery.

on July 29, 2013

Also great on grill. Grill flat side down about 5 minutes turn over and add the tomatoes and cheese for a couple minutes more. Like the adding basil.

on July 29, 2013

I made these using goat cheese and no sugar added Hunts tomato sauce. Yum

on July 29, 2013

I make these often. I use thinly sliced fresh tomato, plenty of herbs (oregano, basil, mixed Italian seasoning, garlic, whatever personal pizza preference), finely chopped onion, green pepper, sliced black olives, turkey pepperoni. I have also used thin multi-grain sandwich rolls--100 calories for 2 halves. Makes a nice "thin" crust pizza.

on July 29, 2013

What a GREAT idea! Can't wait to try!

on July 30, 2013

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