Mushroom and Tri Capsicum Pizza ( Healthy Diabetic Recipe )
by Tarla Dalal
Added to 12 cookbooks
This recipe has been viewed 11593 times
Replete with the three hues of capsicum, this pizza is as much a visual treat as it is a culinary one! Readymade pizza bases are made using refined flour (maida), which is very unhealthy, but here is a delectable, healthy option made with wholemeal pizza bases, that not even the diet-conscious can deny.
Compared to the pizza made from maida, this nutritious nibble gives only 104 calories per pizza, making it an undoubtedly healthy option.
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Mushroom and Tri Capsicum Pizza ( Healthy Diabetic Recipe ) recipe - How to make Mushroom and Tri Capsicum Pizza ( Healthy Diabetic Recipe )
Preparation Time:    Cooking Time:    Baking Time: 35 to 45 minutes Baking Temperature: 200ºC (400ºF) Total Time:
1 hours 10 minutes
Makes 4 servings
- Heat ½ tsp of olive oil in a deep non-stick pan, add the mushrooms and salt and sauté on a medium flame till they are soft. Remove and keep aside.
- In the same pan, add remaining ½ tsp of olive oil, add the all three coloured capsicum and salt, mix gently and sauté on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside.
- Place a pizza base on a greased baking tray, apply ¼ cup of pizza sauce and ½ tbsp of chilli sauce evenly.
- Arrange half of the sautéed mushrooms and capsicum, on each quarter of the pizza base
- Sprinkle ¼ cup of cheese evenly over the vegetables.
- Bake in a pre-heated oven at 200°c (400°f) for 15 to 20 minutes or till the base is evenly browned.
- Repeat with the remaining ingredients to make one more pizza.
- Cut each pizza into 8 equal pieces and serve hot.
- To make it look more attractive you can arrange the vegetables as shown in the picture; to do so sauté each separately.
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
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