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Photo of Portobello-crust pizzas by WW

Portobello-crust pizzas

3
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Meaty portobello mushroom caps replace pizza dough in this veggie-rich, gluten-free recipe. We heat the sheet pan until it’s piping hot and then add the assembled pizzas so that the mushrooms cook through to tenderness in their brief time in the oven.

Ingredients

Cooking spray

4 spray(s)

Portabella mushrooms

4 large, stems removed

No sugar added fat free marinara sauce

½ cup(s)

Shredded part skim mozzarella cheese

1 cup(s)

Grape tomatoes

4 item(s), thinly sliced

Sweet mini peppers

2 item(s), sliced into rings

Italian seasoning

½ tsp

Instructions

  1. Place a sheet pan in the oven and preheat to 450°F.
  2. Meanwhile, on a cutting board or other work surface, place the mushroom caps gill side down. Coat the tops of the mushrooms with cooking spray and flip over, gill side up. Spoon 2 tbsp marinara sauce in each mushroom cap and top each with ¼ cup cheese. Divide the tomato and pepper slices evenly among mushrooms; sprinkle evenly with Italian seasoning.
  3. Carefully remove the hot pan from the oven. Arrange the topped mushrooms on the pan. Bake until the cheese is melted and the mushrooms are cooked through, 8 to 10 minutes.
  4. Serving size: 1 mushroom pizza

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