Low Carb Mushroom and Spinach Pizza
The Low Carb Mushroom and Spinach Pizza is a white pizza, creamy and very tasty, designed for those who want to reduce carbohydrates without giving up a substantial and satisfying pizza.
The base is our 190g Low Carb Pizza Base, ready to be topped and baked. The topping remains simple but well-constructed: sautéed mushrooms, lightly wilted spinach, well-drained mozzarella, Parmesan, and a small amount of fresh cream to add creaminess without overpowering the taste of the ingredients.
The result is a vegetarian low-carb pizza, soft in the middle, flavorful on top, and ready in just a few minutes.
👉 For this recipe, you can use our Low Carb Pizza Base.
Ingredients for 1 pizza
| Ingredient | Quantity |
|---|---|
| Low Carb Pizza Base | 1 base of 190 g |
| Fresh mushrooms, button or eryngii | 90 g |
| Fresh spinach | 70 g |
| Well-drained fiordilatte mozzarella | 70 g |
| Unsweetened fresh cream | 35 g |
| Grated Parmigiano Reggiano | 15 g |
| Extra virgin olive oil | 10 g |
| Garlic | 1 small clove |
| Black pepper | to taste |
| Salt | to taste |
| Nutmeg | a tiny pinch, optional |
Preparation time
Preparation: 10 minutes
Topping cooking: 8 minutes
Low Carb Pizza Base cooking: 5/8 minutes, depending on the oven used
Total time: approximately 20-25 minutes
Servings: 1 pizza
How to prepare the Low Carb Mushroom and Spinach Pizza
1. Prepare the mushrooms
Clean the mushrooms, removing any dirt.
Slice them not too thin: they should remain substantial when bitten and not disappear during cooking.
In a pan, heat the extra virgin olive oil with a clove of garlic.
Add the mushrooms and cook over medium-high heat for about 5-6 minutes, until they release their water and start to brown slightly.
Remove the garlic.
Season with a little salt and black pepper.
2. Add the spinach
Add the fresh spinach to the mushrooms.
Cook for 1-2 minutes, just enough to wilt them.
They should not become watery.
If there is any liquid left in the pan, slightly increase the heat and let it evaporate.
This step is important: a topping that is too moist would make the pizza less enjoyable.
3. Prepare the white cream
In a small bowl, mix the fresh cream with the grated Parmigiano Reggiano.
Add black pepper and, if you like, a tiny pinch of nutmeg.
You don't need to use a lot of cream: it should only add creaminess, not turn the pizza into a heavy dish.
4. Prepare the base
Place the Low Carb Pizza Base on a baking tray or oven rack.
Spread the cream and Parmesan mixture over the surface, leaving a small border.
Add the well-drained mozzarella, cut into small pieces.
5. Add mushrooms and spinach
Distribute the sautéed mushrooms and spinach over the pizza.
Try to spread them evenly, without overloading the base too much.
The pizza should remain balanced: creamy, but not soggy.
6. Bake
Bake in a preheated oven for 5/8 minutes, depending on the oven used.
The pizza is ready when the mozzarella is melted, the topping is hot, and the base has reached the desired consistency.
If using a very powerful oven or a pizza stone, check the cooking after 5 minutes.
7. Finish and serve
Remove the pizza from the oven and let it rest for 1 minute.
Finish with a little black pepper and, if you like, a very light drizzle of raw extra virgin olive oil.
Slice and serve immediately.
Chef's tips
The mozzarella must be well-drained. If it's too moist, it risks making the base soggy.
Mushrooms should be sautéed beforehand and not placed raw on the pizza: they would release too much water in the oven.
Spinach should only be wilted. If you cook it too much, it loses color and texture.
Cream should be used sparingly. In this recipe, it only serves to create a creamy white base with the Parmesan.
For a more intense flavor, you can use eryngii mushrooms instead of button mushrooms.
Low carb considerations
Mushrooms and spinach are suitable ingredients for a low-carb recipe, but they must be cooked properly to avoid excess water.
Use unsweetened fresh cream and always check the label: there should be no added sugars or unnecessary starchy thickeners.
Avoid traditional béchamel, flours, starches, or ready-made creams: they would make the recipe less consistent with the low-carb goal.
Estimated nutritional values per 100 g of cooked complete pizza
Estimated values considering a complete cooked pizza of approximately 350 g.
| Nutritional value | Per 100 g |
|---|---|
| Energy | 222 kcal |
| Energy | 929 kJ |
| Fats | 14.7 g |
| of which saturates | 6.3 g |
| Carbohydrates | 2.9 g |
| of which sugars | 1.0 g |
| Fibers | 9.8 g |
| Proteins | 11.2 g |
| Salt | 0.84 g |
Note on nutritional values
The nutritional values are an estimate calculated based on the complete recipe, considering:
- 1 Low Carb Pizza Base of 190 g;
- 90 g of fresh mushrooms;
- 70 g of fresh spinach;
- 70 g of fiordilatte mozzarella;
- 35 g of fresh cream;
- 15 g of Parmigiano Reggiano;
- 10 g of extra virgin olive oil;
- final cooked weight of approximately 350 g.
Values may vary based on the mozzarella used, the cream chosen, the amount of water released by mushrooms and spinach, and the actual cooking.
To learn more
To discover other ideas with our ready-made base, you can also read the guide: Low carb pizza: how to prepare it with a ready-made base.
👉 Discover our Low Carb Pizza Base, ready to be topped and baked.