Low Carb Mushroom and Spinach Pizza
The Low Carb Mushroom and Spinach Pizza is a white, creamy, and very flavorful pizza, 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 cheese, and a small amount of fresh cream to add creaminess without overpowering the flavor of the ingredients.
The result is a vegetarian low-carb pizza, soft in the center, flavorful on top, and ready in minutes.
👉 For this recipe, you can use our Low Carb Pizza Base.
Ingredients for 1 pizza
| Ingredient | Quantity |
|---|---|
| Low Carb Pizza Base | 1 (190g) base |
| Fresh mushrooms, button or king oyster | 90 g |
| Fresh spinach | 70 g |
| Well-drained mozzarella fiordilatte | 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 bit, optional |
⏱ Preparation time
Preparation: 10 minutes
Topping cooking: 8 minutes
Low Carb Pizza Base cooking: 5-8 minutes
Total time: about 20-25 minutes
Servings: 1 pizza
How to prepare Low Carb Mushroom and Spinach Pizza
1. Prepare the mushroomsClean the mushrooms, removing any dirt residue. Slice them not too thinly: 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 begin to lightly brown. Remove the garlic. Season with a little salt and black pepper. 2. Add the spinachAdd the fresh spinach to the mushrooms. Cook for 1-2 minutes, just long enough to wilt them. They should not become watery. If there is 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 creamIn a small bowl, mix the fresh cream with the grated Parmigiano Reggiano. Add black pepper and, if desired, a tiny pinch of nutmeg. You don't need to use a lot of cream: it should add creaminess, not make the pizza heavy. |
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4. Prepare the basePlace the Low Carb Pizza Base on a baking sheet or oven rack. Spread the cream and Parmigiano mixture over the surface, leaving a small border. Add the well-drained mozzarella, cut into small pieces. 5. Add mushrooms and spinachDistribute 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. BakeBake 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 you use a very powerful oven or a pizza stone, check the cooking after 5 minutes. 7. Finish and serveRemove the pizza from the oven and let it rest for 1 minute. Finish with a little black pepper and, if desired, a very light drizzle of 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 first and not placed raw on the pizza: they would release too much water in the oven. Spinach should only be wilted: if cooked too long, they lose color and texture. Cream should be used sparingly: in this recipe, it only serves to create a creamy white base with Parmesan. For a more intense flavor, you can use king oyster mushrooms instead of button mushrooms.
⚠️ Low carb caution
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 starch thickeners. Avoid traditional béchamel, flours, starches, or ready-made creams: they would make the recipe less consistent with the low-carb goal.
Nutritional values — Complete dish
Estimated values considering a complete cooked pizza of approximately 350 g.
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 222 kcal / 929 kJ |
| Fats | 14.7 g |
| of which saturates | 6.3 g |
| Carbohydrates | 2.9 g |
| of which sugars | 1.0 g |
| Fiber | 9.8 g |
| Proteins | 11.2 g |
| Salt | 0.84 g |
Nutritional note
Nutritional values are an estimate calculated on the complete recipe (1 190g base, 90g fresh mushrooms, 70g fresh spinach, 70g mozzarella fiordilatte, 35g fresh cream, 15g Parmigiano Reggiano, 10g extra virgin olive oil) with a 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.