Place bell pepper half, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop. Combine bell pepper, juice, and garlic, stirring well.
Preheat oven to 450°.
Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and shallots; sauté 2 minutes or until tender. Remove from heat; stir in vinegar.
Place crust on a baking sheet coated with cooking spray. Spread bell pepper mixture evenly over crust, leaving a 1/2-inch border. Sprinkle basil evenly over bell pepper mixture; top with spinach. Spoon mushroom mixture evenly over spinach; sprinkle with cheese.
Bake at 450° for 4 minutes or until cheese melts. Sprinkle with black pepper and salt.
Not great. The biggest problem was the garlic. It should have been sauteed with the shallots and mushrooms. The garlic taste was overwhelming. I used 2 small La Tortilla Factory low carb tortillas which are 50 calories each. I bumped up most of the ingredients a little because the pizzas would have been skimpy otherwise. You could omit the spinach as it didn't add anything but bulk. I used the mini pepperoni and just sprinkled it on top of the ingredients before topping with the cheese.
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