Portabella & Mozzarella Flatbread Pizza

As you’ve probably figured out, because I think I’ve mentioned it previously, I started Weight Watchers a few months back. To say it has been working would be an understatement, as I’m on 12 pounds and counting … down. That being said, I have been excited to continually discover that eating within my points does not have to mean depriving myself of delicious and inventive recipes like this one. By using a Flatout Flatbread as the crust, I am able to create a light and satisfying dish that works as a lunch, light dinner, or even an appetizer.


  • 1 Flatout Light Original Flatbread
  • Olive Oil in pump spray bottle
  • 1 Portabella Mushroom Cap, thinly sliced
  • ¼ Red Onion, thinly sliced
  • 55 grams Fresh Mozzarella, sliced
  • ½ cup Arugula
  • 3 grams Reggiano, grated
  • Kosher Salt
  • Pepper, freshly ground
  • Lemon Wedge


  1. Preheat oven to 350. Spray flatbread with olive oil spray on both sides.
  2. Preheat sauté pan over medium heat and lightly spray with olive oil. Lay mushroom slices in pan and allow to brown for 3 to 4 minutes on each side. Set aside. Add onions into hot pan and sauté for 1 to 2 minutes.
  3. Lay mushrooms out on flatbread. Top with onions. Tear and arrange mozzarella over pizza.
  4. Place mushroom directly on oven rack and back for 6 minutes. Toss arugula with a spritz of olive oil, salt, pepper, and reggiano. When pizza is finished, top with arugula, and bake for 1 additional minute to wilt salad.
  5. Remove pizza from oven, rest for 1 minute, cut into wedges and serve with a light squeeze of lemon juice.


Servings – 1 entrée or 2 appetizers

WW Points – entree = 7 pts / appetizer = 3 pts


2 thoughts on “Portabella & Mozzarella Flatbread Pizza

    • jaimeleben says:

      Thanks! If you’re not on it already on it, use the online tools. They have been AMAZINGLY helpful in making things work for me. I’ll keep posting point values.

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