Portobello Pizza

Healthy pizza!? YES PLEASE!! This meal is 100% Tone It Up Nutrition Plan approved, so grab a slice, girl!!


1 serving


  • 1

    large portobello cap

  • 2

    Tbsp. TIU pizza sauce (or store bought)

  • 2

    Tbsp. TIU vegan cheese (or your favorite dairy-free cheese)

  • 1

    small handful arugula


STEP 1: Preheat the oven to 375. Using a spoon, remove the "gills" of the portobello by scooping it out.
STEP 2: Once all of the "gills" are out, spoon in the TIU pizza sauce, 2 Tbsp. vegan cheese and small handful of arugula.
STEP 3: Line a cookie sheet with parchment paper and put the pizza on top. Cook for 7 minutes and serve warm!


We LOVE to pair this with our Homemade TIU Pizza Sauce and Vegan Cheese! Make these the day before to save time prepping your pizza! Nutrition Facts~ 8g carbs / 2g protein / 2g fat / 4g fiber / 68 calories


  1. Are the nutrition facts above accurate? (Nutrition Facts~ 8g carbs / 2g protein / 2g fat / 4g fiber / 68 calories) If so that’s insanely low if 1 Portobello pizza is supposed to be a full meal (which it is listed as in the Bikini Series 2016 (Week 5, Friday, page 50)….. I usually like TIU recipes, but the idea of Vegan cheese makes me very, very sad :(

    1. The meal plan says to have a side salad with it, so that should help with caloric intake :)

      1. Hey there! What else did you use the vegan cheese on? It makes quite a bit! And how long did it keep for? Thanks ;)

    2. I made mine with vegan cheese – mozzarella and parmesan alternatives. It was so delicious, I made it again today (Sunday) for M5. Of course, not all vegan cheeses taste nice, so I understand where you are coming from. However, the ones I used taste like the real thing. I also made some for my friend using real mozzarella and it was a hit. Don’t be discouraged, give it a go! I hope that it works out for you.

      1. Hi Dee! Which vegan cheese do you use? I recently came to the conclusion that my tummy can’t handle dairy anymore. Thanks :)

    1. I made it on Friday. I’ll admit, I wasn’t expecting to like it (especially as I watched my husband eat real pizza), but it was really good! I used store-bought pizza sauce, cashew “parmesan” cheese and spinach instead of arugula. Will definitely make again!

  2. I’m trying this with regular low-fat cheese, I just cannot do the fake stuff. Also def having two with a side salad for my M5…Hope that’s not too unreasonable but I’d be starving with just one!

  3. Does anyone know if there is any way to make the mushroom a little crispier? When I ate it, it was delicious, but the mushroom was pretty droopy and soggy…. it was still delicious though!

  4. If the mushroom has been in the fridge take it out and let it dry out a bit before cooking. Mushrooms hold onto a lot of water, like a sponge, even pat it dry before cooking.

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