A 100 Calorie Pizza That Will Rock Your Sox

Portobello Mushroom Snack

July 18, 2011   37 Comments

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. See all Snack Girl Recipes

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37 Comments:

I have done these many times they taste amazing!!

on July 18, 2011

This looks really good, I never thought of trying that before but I definitely will!

on July 18, 2011

This looks amazing, also great for low carb diets.

on July 18, 2011

Great idea! Looks great and so much healthier than traditional pizza.

on July 18, 2011

That, and an Amstel Light. Now you're talkin!

on July 18, 2011

This would be great if I liked mushrooms. :(

on July 18, 2011

i realized a long time ago that i love pizza toppings more than pizza itself so i do the mushroom-as-crust thing all the time! (except i leave out the cheese)
for those that hate mushrooms, mix up spinach & egg whites & bake. top with sauce and return to oven until hot and bubbly. awesome!

on July 18, 2011

OOHHH!!! My favorite pizza is spinach and mushroom, and since I'm allergic to gluten, dairy, corn and tomatoes, the only pizza I can eat is about $5 for 2 pizza crust and I never put tomato sauce on my pizza. I will definitely have to try this one! Sounds yummy!

on July 18, 2011

these look awesome! can't wait to try them!

on July 18, 2011

Oh, Tea-bag! Thanks for the idea about spinach and egg whites (or Egg Beaters, for that matter) as an alternative to the mushrooms! I am a hater of the 'shroom, and was really disappointed that I couldn't have a pizza make-over too! Thanks!

on July 18, 2011

I had this last night. Didn't put tomatoes on it but melted WW pepperjack cheese. Very tastee.

on July 18, 2011

This is a super recipe. I'll bet you could also do this with the smaller mushrooms as bite-sized party food and they would be delicious!

on July 18, 2011

Snack Girl,
I enjoy your site and the ideas. Saying that, I am looking for snacks that do not contain tomatoes or tomato products or wheat or corn; can you help?? Thank you

on July 18, 2011

I love making pizzas like this especially to pack for my lunch at work. I either use mushrooms or lavash bread that is 1 PPV. I bet you can use sliced eggplant or polenta too if you aren't a mushroom eater.

on July 18, 2011

I've got a mess of them! You can use mushroom caps and put spinach and cheese as a topping, you can use black beans, chicken and green chilies as toppings, you can do just about anything with this recipe. I've been gluten, dairy, corn and tomato free for years now and have tons of secrets! You can contact me through my website for some tips.

on July 18, 2011

Tea bag....can you go into more detail for the non-mushroom lovers!?

on July 18, 2011

Tea bag....can you go into more detail for the non-mushroom lovers!?

on July 18, 2011

This is an awesome idea! Love it and yes, so many things can be put into the mushroom! I loved stuffed mushrooms but never thought to make it "pizza like". Thanks so much!

on July 18, 2011

Oh, YUM, I love portabellas...

Snack Girl: Do you leave the gills in?

PS I think that the Trader Joe's sundried tomatoes (the dry kind not in oil) would make a great addition and not add to the moisture.

on July 18, 2011

I love this idea! I need to worry about sodium, and the portabello takes care of that part for me. I make my own sauce with low-sodium tomatoes and tomato paste. Real (as opposed to artificial, I guess) mozzarella has a little less sodium...just have to measure out a limited amount...and it's guilt free pizza for lunch. Thank you!

on July 18, 2011

This is genius!

on July 18, 2011

These look great, I love pizza and cant wait to try this! Btw, I love your blog, I’ve been reading it for over a year now. I just started my own food review blog and put you on my blog list. You can check it out here, thanks! http://ifyougiveagirlchocolate.blogspot.com/

on July 18, 2011

Hey a half a pound of melted cheese is good!! :) how about if it just didnt have calories.. This recipe looks excellent.

on July 19, 2011

I MADE THESE LAST NIGHT FOR DINNER AND THEY WERE AWESOME AND EASY TO MAKE. YOU CAN ALSO COOK THEM ON THE GRILL. THANKS FOR THE NEW RECIPE TO MY EATING HEALTHY COLLECTION. IT ROCKS:)

on July 20, 2011

I just made this it was amazing!!!!i added some spinach and artichoke hearts YUMMMYY!!!

on July 21, 2011

What a wonderful idea for healthy low calorie gluten free pizza. I often make healthy low calorie pizza at home by using tortillas for the crust - but look forward to trying this very soon.

on July 31, 2011

Got excited until I saw it was made with mushrooms. I just can't handle that. Shoot!

on August 1, 2011

HI, first time to your site. I like what i see! I LOVE Portobello mushrooms!!!!!!!! what a great recipe! I will be trying this one. Thanks, I have tried several different pizza crust recipes. one made w/ rice,another w/ cheese & eggs,another w/ almond&coconut flour, and w/ cauliflower. but this one w/ the portobellos sounds like a winner and less work. now if it just passes the family test!?
Thanks so much!

on August 21, 2011

This is such a great idea!. So great for those trying to be low carb and gluten free. thanks for all your super recipes!

on November 19, 2011

Wow! This is a super idea! I am definitely going to try these pizzas asap! So glad to have found your site! Thanks for the ideas!!

on March 22, 2012

made these for dinner tonight, SO delicious and much more satisfying than pizza with crust! I added a little bit of oregano on the top and that made them super yummy!

on April 7, 2012

I used regular sliced mushrooms in place of portobello mushroom caps. I didn't have any portobellos and the sliced mushrooms are much cheaper. I sprayed a cookie sheet, spread the mushrooms on the bottom of the pan for my make-shift crust, drained the fire roasted tomatoes, and sprinkled them with mozzarella cheese. I added a little bit of diced leftover chicken fajita meat. It was divine. It is a good fix for a pizza craving! Love it!

on July 20, 2012

Thanks for the photo teaser of these mushrooms at the bottom of today's post (Aug. 14, 2012)! Being relatively new to the website, I've missed a lot of what came before, even though I do a fair bit of exploring. These look like just the ticket for dinner tonight - just happen to have some mushrooms that need using, fresh tomatoes and fresh mozzarella as well. Thanks!

on August 14, 2012

Looks really tasty and am definatly going to try this, but not sure if it would help that "pizza craving" I find when I'm craving its the bread that forfills it.

on October 1, 2012

You will want to lightly scrape out the fan.

Also, I baked at 425 degrees, 10 minutes cap side down, then turned mushroom over, sprinkle with sea salt, return to oven for 10 minutes more. After, 20 minutes of baking I filled the cap with sun dried toatoes, and parm/mozzarela mixed cheese. Delicious, and fully cooked not soggy!

on December 17, 2012

Yummy! I'm going to try this.

on March 12, 2013

My favorite Friday-night dinner is veggie pizza on a tortilla shell, whatever kind you prefer works. Bake the tortilla for about 5 minutes (called par-baking) before you put the toppings on if you like the crust to be crispy.

on May 7, 2015


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