Healthy, vegetarian portobello pizzas with homemade pizza sauce, arugula, goat cheese, and mushrooms. At just under 120 calories each, these mini pizzas are a nutrient packed veggie dish that you can feel good about! Gluten-free.
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…