Easy, Low-Cal Arugula and Goat Cheese Portobello Pizzas

The following post was originally featured on Eating Bird Food and written by Brittany Mullins| who is part of POPSUGAR Select Fitness.

Remember that quick and easy pizza sauce I posted over the weekend? Well| here’s your chance to put it to good use! During my 28 Day Transformation program back in August| I realized that so many participants were using their weekly treat meal to have pizza. I joked about it in a couple of follow-up emails and ultimately decided that I needed to add a healthy pizza recipe to the plan| so participants could have pizza without taking up their treat for the week. So here’s the recipe I came up with. It’s on plan and perfect for lunch or dinner when paired with a serving of protein.

At just under 120 calories each| these mini pizzas are a nutrient-packed veggie dish that you can feel good about adding to any meal. To make a meal out of these| I would have two paired with a salad or have one with a serving of protein.

The raw pizzas look much prettier| but trust me| the cooked version is delicious. I topped each with a sprinkle of freshly grated parmesan and a drizzle of balsamic and devoured them. Well| not all four . . . I shared some with friends. 🙂

Arugula and Goat Cheese Portobello Pizzas

From Eating Bird Food

Arugula and Goat Cheese Portobello Pizzas


These babies are easy! Simply whip up a batch of pizza sauce (here’s a supereasy blender pizza sauce recipe| but you can also use store-bought)| prep your veggies| add your toppings| and bake.

For this version| I used the biggest portobello caps I could find at Whole Foods. I cut the stems out and scraped out the gills to make more room for toppings. I did end up saving the stems that weren¡¯t too woody to use for the topping.

Toppings = arugula| onion| cherry tomatoes| mushroom pieces| and goat cheese! If you¡¯re not a huge goat cheese person| you can use mozzarella or any other type of cheese you¡¯d like.