Sometimes I get a serious craving for pizza but am not interested in the overall unhealthiness that it tends to be loaded with.  My favorite pizza has always been mushroom and black olive, so the creation of a healthier pizza made with mushrooms as the primary ingredient was a no-brainer!

Using Portabella mushroom caps as the base, you can create endless pizzas that won’t kill the waistline.

 

For this particular recipe I used mushroom caps, spaghetti sauce (because I didn’t have any pizza sauce), black olives, mozzarella cheese, turkey pepperoni and egg whites —-> The egg whites help bind the cheese and add an extra punch of protein!

 

 

First, wash and pat dry the mushroom caps, spray with a little olive oil, place in a baking dish, cover and bake for 15 minutes at 350 to soften them up.

 

 

Remove from oven and begin layering your ingredients.   First: spaghetti sauce or pizza sauce.  Normally I choose pizza sauce, but I didn’t have any so spaghetti sauce it was!

 

 

Top with an equal mixture of egg white and mozzarella cheese (mix together in a small bowl first) and any other toppings you choose.

 

 

Bake in oven for 15-20 minutes, let cool slightly and enjoy!