This cheesy, whole grain pizza is topped with garlicky, rosemary roasted mushrooms packed with so much flavor your family won’t miss the meat!
Pizza is my husband’s most favorite food on the planet but I have to confess – I would take a steamy bowl of pho over a slice of pie any day of the week! But marriage is all about compromise so I’ve vowed to make pizza a bit more frequently to please my pizza-loving boys.
By nature, pizza is not the healthiest food on the planet so I made a few simple swaps to maximize the nutrition in every bite. First, instead of using traditional pizza dough made with all-purpose flour I visited a local specialty shop and found a whole grain pizza dough in the freezer section. The added fiber and protein in the dough slows down digestion which prevents a post-pizza blood sugar spike.
Second, while pepperoni might be the most popular pizza topping, it certainly isn’t winning any awards for health benefits. By piling my pizza high with roasted mushrooms, we saved ourselves hundreds of calories. To maximize the flavor in every bite, I tossed the mushrooms with fresh rosemary, garlic and olive oil before roasting them in the oven. I promise, no one missed the meat.
Third, we served bowls of sharp arugula and baby mixed greens tossed with lemon juice and olive oil before eating our first slice. By filling up on leafy greens, we were able to stop after a slice or two.
But perhaps the biggest achievement of all, I finally managed to get my pizza safely from my peel to my stone without any meltdowns or mishaps. Mission: Accomplished.
No forks required.
- two 8-ounce packages sliced mushrooms (baby bellas or white button work well)
- 3 garlic cloves - grated
- 2 tablespoons fresh rosemary - minced
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon chili flakes
- 1 pound ball whole grain pizza dough - homemade or store-bought
- ½ cup pizza sauce - homemade or store-bought
- 2 cups shredded mozzarella cheese
- fresh arugula and red onion slices - optional garnish
- If using a pizza stone, place in the bottom rack of cold oven to prevent cracking.
- Pre-heat oven to 450 degrees and line a baking sheet with foil. Sprinkle mushrooms on the prepared baking sheet along with garlic, rosemary, olive oil, salt and chili flakes.
- Using your hands, toss mushrooms until evenly coated with oil and seasonings. Roast mushrooms for 10-12 minutes or until caramelized; set aside.
- Sprinkle corn meal or flour on a pizza peel or piece of parchment paper. Stretch out dough until you get a nice round circle.
- Using a spoon, spread pizza sauce all over the center of the dough, leaving 1 inch border for the crust. Sprinkle evenly with cheese then top with roasted mushrooms.
- Carefully transfer pizza to the pre-heated stone in the oven (or an oiled baking sheet) and bake until cheese is bubbly and golden brown, 12-14 minutes.
- Using a pizza wheel, slice into 8 pieces and serve with fresh arugula and onion slices.