With a wide Portobello mushroom as a base and a delicious tomato and mozzarella topping, it has all the flavour of a traditional pizza but only a fraction of the calories.






Skill level

Average: 4.5 (2 votes)


  • 2 tbsp extra-virgin olive oil, plus extra for greasing
  • 2 garlic cloves, peeled and crushed
  • 1 tsp dried oregano, plus some fresh oregano leaves (optional), to serve
  • 4 Portobello or large flat mushrooms (each around 90 g)
  • 3–4 tbsp tomato purée
  • 6–8 cherry tomatoes, sliced
  • 100 g ready-grated mozzarella

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat the oven to 200°C/fan 180°C/Gas 6 and lightly grease a baking tray.

2. Mix the olive oil, garlic and oregano in a small bowl.

3. Place the mushrooms on the tray, stalk side up, and spread each one thickly with the tomato purée. Top with the sliced tomatoes and drizzle with the olive oil mixture. Sprinkle with the mozzarella and season with a little salt and plenty of ground black pepper. Bake for 8–10 minutes, or until the cheese is melted and has started to brown.

4. Serve sprinkled with fresh oregano leaves, if using, and lots of green vegetables or a large salad.



Add extra protein by topping each mushroom with anchovy fillets, chorizo or salami. But don’t forget to add the extra calories.



Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour