Spicy Mushroom and Sun-Dried Tomato Pizza

Total Time
33 min
5 min
28 min


whole wheat thin pizza crust

10 oz, (1 prebaked crust)

olive oil

2 tsp

garlic clove(s)

4 medium clove(s), chopped

cremini mushroom(s)

8 oz, sliced, (1 package)

red pepper flakes

¼ tsp

table salt

¼ tsp

store-bought pizza sauce

1 cup(s), or tomato sauce

drained sun-dried tomatoes in oil

3 medium, patted dry with paper towels, and chopped

semisoft goat cheese

½ cup(s), crumbled

cooking spray

1 spray(s)


  1. Preheat oven to 450°F. Spray large baking sheet with nonstick spray.
  2. Place crust on baking sheet and bake 5 minutes. Maintain oven temperature.
  3. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds. Add mushrooms, red pepper flakes, and salt and cook, stirring often, until mushrooms are tender, about 3 minutes. Remove from heat.
  4. Stir together sauce and sun-dried tomatoes in small bowl. Spread over crust to within ½ inch of edge. Spoon mushroom mixture evenly over sauce. Sprinkle with goat cheese and bake until crust is crisp and cheese is softened, about 8 minutes. Cut into 6 wedges.
  5. Serving size: ⅙ of pizza


If you don’t love spicy food, decrease or omit the red pepper flakes in this recipe.

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