By Amy Gorin, MS, RDN
Love homemade flatbread pizza? This wild mushroom pizza is a fantastic mushroom and onion recipe. Enjoy this caramelized onion pizza today!
How about a delicious, cheesy pizza that’s also loaded with nutrient-rich veggies? Did I mention that this homemade flatbread pizza is also super easy to make? Get ready for a slice or two (or three!) of this caramelized onion pizza.
Plus, the cook time on this pizza is only about 15 minutes. That's not too bad at all!
Disclosure: This blog post is sponsored by Flatout. All opinions are my own, as always!
How to Make Homemade Flatbread Pizza
Mushrooms are one of my favorite foods. If I could eat only five foods for the next month, mushrooms would be one of them. In fact, I love them so much that I once visited Italy during mushroom season so I could get my fill of fresh ones.
So it felt pretty right to combine my loves of mushroom and pizza (all things Italian, right?!) to make the ultimate tasty wild mushroom pizza.
I ended up creating a fairly low-calorie pizza loaded with veggies. For the crust of this flatbread pizza, I used a Flatout Rustic White Artisan Thin Pizza Crust. I love this Flatout pizza crust because it allows me to whip up fresh pizzas at home with a crust that’s only 130 calories and 4 Weight Watchers ® SmartPoints ® values.
This easy mushroom and onion recipe bakes super quickly, too. And did you know that several Flatout flatbreads and pizza crusts are now endorsed by Weight Watchers for between 2 and 4 SmartPoints values each?
This Wild Mushroom Pizza is So Easy to Make
To make this homemade pizza, the first step is prepping the sauteed mushrooms and onions. To do this, I started preparing the toppings by sautéing mushrooms in low-sodium vegetable broth in a large skillet. You can also cook the mushrooms in a nonstick pan.
The key is to stir the mushrooms and cook until the liquid begins to thicken. Then you continue to cook, stirring, until it becomes pretty thick and that's when you take the veggies off the burner. This adds additional flavor for very few calories and no SmartPoints values.
Then I caramelized onions and garlic. Many people think you need lots of oil and sugar to accomplish this, but you actually don’t need either! It helps to slice the onions into thin slices. If you don't have white or yellow onions, on hand, you can use red onions.
I next cooked up some kale for a touch of green, as well as extra nutrition and filling fiber.
I love a cheesy pizza, so I topped the crusts with a part-skim mozzarella, goat cheese, and Parmesan. I added the cooked onions and mushrooms, plus a sprinkle of red pepper flakes for a hint of spice.
Then my pizzas were ready to pop into the oven on a baking sheet! As for nutritional information? You end up with pizzas that are high in protein, offering 11 grams (22%of the daily value) per serving to help keep you full. Plus, who can say no to a golden brown crust?
This recipe makes four servings, so it’s great for family pizza night. Or if you’re like me, you can make it for lunch and store the leftovers in the fridge. I suggest serving a couple of slices with a side salad or some steamed or sautéed veggies to add even more greens to your meal.
More Healthy Pizza Recipes
If you love vegetarian pizza, also try these healthy pizza recipes:
Ready to whip up a delicious, veggie-packed pizza?
I'd love to hear from you! What are your favorite toppings for a healthier pizza? What other flat bread recipes do you enjoy?
Cheesy Wild Mushroom & Caramelized Onion Pizza
- 1 ½ cups wild mushrooms sliced
- Low-sodium vegetable broth, as needed
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cups kale, massaged and torn
- Cooking spray
- 2 Flatout Rustic White Artisan Thin Pizza Crusts
- 3 ounces part-skim mozzarella, diced into small chunks
- 1 ounce soft goat cheese, crumbled
- 2 Tablespoons shredded Parmesan
- ¼ teaspoon red pepper flakes
- 2 teaspoons extra-virgin olive oil
- Preheat oven to 375° F.
- Place mushrooms in a small non-stick pan and add vegetable broth until just covered. Cook over medium-high heat until most of liquid is absorbed, about 3-4 minutes.
- Add kale to pan, along with a small amount of broth. Cook until most of liquid is absorbed and kale is tender, about 4 minutes, stirring occasionally.
- Meanwhile, place onions and garlic in a small non-stick pan; add vegetable broth until just covered. Cook over medium-high heat until translucent, about 5-7 minutes. Continue to cook once liquid is absorbed; stir frequently as onions and garlic begin to brown. Place cooked vegetables aside.
- Next, treat a large non-stick cookie sheet with spray oil.
- Cook pizza crusts for 2 minutes. Remove, and top with mozzarella, onions, garlic, mushrooms, kale, goat cheese, Parmesan, and red pepper flakes.
- Drizzle with olive oil, and cook until cheese is melted, 5-7 minutes.
- Slice, and serve immediately.
Sat. Fat (grams)4
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