Every member of the family will love this quirky take on a traditional pizza. It’s great for brunch, breakfast or as a substantial snack, and the portobello mushrooms make it a tasty way to up your family’s veg intake.

pippa middleton low carb recipe

SERVES 4 AS A STARTER, OR 2 AS A MAIN

PREPARE: 10 MINS

COOK: 25 MINS

66 Calories per portion

Ingredients:

  • 4 large portobello mushrooms, peeled
  • 250g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 20g black olives, sliced
  • 80g reduced-fat mozzarella, drained, sliced and torn
  • A handful of basil leaves, roughly torn (10g)

To serve:

  • Salad leaves (optional)
  • Drizzle of either balsamic glaze or pomegranate molasses (optional)

Method:

  1. Preheat the oven to 200°C/gas mark 6. Remove and slice the mushroom stalks and place with the tomatoes in a roasting tin with the olive oil and garlic. Season and roast for 15 minutes.
  2. Meanwhile, place the mushrooms on a baking tray, stalk side up.
  3. When the tomato mixture is ready, spoon into the mushrooms, scatter with the sliced olives and top with the mozzarella
  4. Bake for 10 minutes until the cheese is nicely golden.
  5. Season with some freshly ground black pepper, then serve scattered with the basil leaves and a crisp green salad, drizzled balsamic vinegar or pomegranate molasses.
Taken from Heartfelt, a heart-healthy recipe book written by Pippa Middleton for the British Heart Foundation