Creamy (and Skinny) Mushroom Pizza



People either love or hate mushrooms. I’m a lover and if you are too, then read on.

I actually made this on a whim trying to use everything in my fridge and now it’s one of my favorite pizzas. It’s veggie packed, creamy, AND HEALTHY!


1 tbsp EVOO or butter

4 cups sliced mushrooms (I like them sliced a bit thicker)

1/2 a white onion, sliced

2 HUGE handfuls of spinach

1/4 cup cream cheese

salt & pepper to taste

garlic or garlic powder (optional)

mozzarella cheese / parmesan cheese (optional)


Instructions: The first thing you need to do is get your pizza crust in the oven. If you’re using homemade or raw dough, make sure it’s at room temperature, stretch it out into a round or a square, and get it into a 425F oven. The mushroom mixture is heavy so you’ll want to half-bake the dough before we top it. This will take about 10-15 mins. Keep an eye on it!

Meanwhile, heat up your skillet and add EVOO or butter (or both!). If you’re using garlic, add it to the skillet along with sliced onions, mushrooms, salt & pepper. Let those cook down until they’re almost done and add spinach. Let the spinach cook down until you can hardly see it (love how much spinach you can hide in food!), then add cream cheese. Take the skillet off the heat and stir cream cheese until it’s combined with the veggies.

Put the mixture on top of your half-baked pizza crust along with a bit of mozza. Alternatively, don’t add mozza and sprinkle grated parmesan over the top after it’s cooked and out of the oven. The parmesan will softly melt on top without getting lost.

// TIP: sprinkle cornmeal on your sheet pan or pizza stone! This will stop the dough from sticking to the pan and also make your pizza seem like delivery! //

Enjoy and let me know what you think!

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