RecipePortobello Supreme Pizza

Nutrition Facts
Amount per Serving
  • Calories: 300
  • Protein: 25g
  • Total Fat: 15g
    • Saturated Fat: 4.5g
  • Cholesterol: 90mg
  • Total Carbohydrate: 20g
  • Dietary Fiber: 4g
  • Total Sugar: 8g
  • Sodium: 820mg

Are you a recovering carb-aholic? If you’re trying to cut back, give this Portabello Supreme Pizza a shot! It’s what worked for Joy Fit Club member, Almetria Turner from Memphis, Tennessee. She subs the white carby crust for a portabello mushroom cap and piles on the “supreme” toppings. Feel free to swap in your favorite veggie ingredients, or have a toppings bar for everyone to make their own.

  • Prep time
  • Total Time
This recipe makes 1 Serving
  • 2 large portobello mushroom caps
  • 1 Italian lean poultry sausage link, cooked and cut into bite-sized pieces
  • ¼ cup bell peppers, chopped (any preferred color)
  • 1/3 cup onions, chopped
  • 8 black olives, pitted and chopped
  • ¼ cup part-skim mozzarella cheese, shredded
  • 1/8 – 1/4 cup pizza sauce (store-bought or homemade)

Pre-heat oven to 350 degrees.

Remove mushroom stem and gills until you have a smooth beige-like surface. Spread a couple tablespoons of tomato sauce inside each of the two mushroom caps. Then, sprinkle on the cheese, poultry sausage, onions, bell peppers and olives.

Coat a baking sheet with oil spray, place mushroom pizzas on top, and bake for 20 minutes or until cheese is melted and veggies are cooked.


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