I know the name of this recipe is kind of lame, but ya know what? Take just one bite of this pizza and tell me that name doesn’t just.. fit.
I’ve been searching for low-sodium foods and haven’t had much luck. Well, let me rephrase. I’ve found tons of low sodium foods. But low in sodium and high in flavor?
That’s a negative, Captain.
My mission for tonight’s dinner was to stay relatively low in sodium while still kicking the flavor up so it was enjoyable.
On with it already!
Okay, okay. So here’s the recipe. :)
You will need:
1 pizza crust (make your own, or store-bought)
1 cup sliced mushrooms
3 cups cherry tomatoes
olive oil (for tossing veggies)
crushed red pepper (enough to season veggies)
handful of fresh spinach, stems removed
3 slices reduced fat provolone cheese
parmesan (for topping, optional)
Preheat oven to 400*F.
Spray pie pan with nonstick cooking spray. Lightly toss sliced mushrooms and whole cherry tomatoes in olive oil. Season with garlic powder and cayenne or crushed red pepper. Place veggies in pie dish and bake for about 20 or 25 minutes.
Place pizza crust on a cookie sheet. Remove cooked veggies from pie pan with a spoon or tongs (careful not to transfer too much juice to the crust), and place on pizza crust.
Top with 3 slices of reduced fat provolone torn into bite sized pieces. Tear spinach into small pieces and sprinkle on top of pizza. Add parmesan if desired. Bake at 400*F for 10-15 minutes or until pizza crust is crispy.
Allow to cool down a bit before serving (biting into a piping hot tomato is not fun).
When I first made this pizza, I was not sure how it would taste without some type of sauce on the crust, but the tomatoes and mushrooms give it the perfect texture without being too overpowering or dripping all over the place. It also may not look like much cheese, but once you taste it you will know it’s the right amount.
Ahhh, finally a pizza you don’t have to feel guilty about! But if you eat too many pieces, try my fat blasting workouts.