Mushroom Arugula Pizza

Mushroom Arugula Pizza
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes Superfoods Cookbook and Meal Planner . Recipe Credit: . Photo Credit: Mittera.

Mini pizzas are easy and fun to create using a sandwich thin and your favorite toppings

Find this recipe and more in The Diabetes Superfoods Cookbook and Meal Planner.

  • Prep time
    15 min
  • Cook time
    5 min
  • Servings
    6 Servings
  • Serving size
    1 pizza (1/2 sandwich thin)
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 pizza (1/2 sandwich thin)
  • Amount per serving Calories 100

  • Total Fat 4g
    • Saturated Fat 1.2g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 130mg
  • Total Carbohydrate 14g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 6g
  • Potassium 230mg
  • Phosphorus 125mg

Choices/Exchanges: 1 Starch, 1 Lean protein



  • garlic (minced, divided use)
    4 clove
  • diced red onion
    1/4 cup
  • white (button) mushrooms (sliced)
    8 oz
  • olive oil
    2 tsp
  • packed arugula (about 3 cups loose)
    1 cup
  • part-skim ricotta cheese
    1/4 cup plus 1 tbsp
  • white pepper
    1/8 tsp
  • whole wheat sandwich thins (split in open)
  • reduced-fat shredded mozzarella
    3 tbsp


  1. In a skillet, saute half the garlic, the onion, and mushrooms in olive oil for about 10 minutes or until mushrooms are golden brown.

  2. In a food processor, combine arugula, ricotta, the remaining garlic, and white pepper and pulse until smooth.

  3. Place 6 sandwich thin halves on a baking pan. Add 1 tbsp of the arugula mixture to each half of sandwich thin. Top with the mushroom mixture and shredded mozzarella, dividing them evenly among all six pizzas.

  4. Broil for 5 minutes on low in the oven until cheese is melted.