Pizza Sliders

OK, seriously? Why, yes, thanks. Pizza sliders are one of the hottest (literally) items for Spring. Available at pizza joints nationwide, why succumb to the wheat when the mushroom is like the meat you can eat?

Bam! It’s like a kiss and a punch to the palate. These are so simply fun to make, you can even set up a pizza bar in the kitchen and let the kids gt involved in their newest mini-pizza addiction.
One more, because it’s never enough.

Now let’s make some pizza slider magic.


Pizza Sliders

8 ounces Baby Bella mushrooms
8 slices pepperoni
1/2 cup cheese
1/2 cup sugar-free pizza sauce.

Preheat oven to 375 degrees Fahrenheit.

Wash mushrooms and remove the stems (chop stems and use on pizzas or save for salads). Place mushrooms touching on a lightly oiled or greased cookie sheet. Distribute sauce and cheese across the tops like one large crust. Bake for 15 minutes. This recipe  pulls apart all nice and gooey.

Makes approximately 8 sliders

Per slider (1/8 recipe): 42 Cals.; 2 g Carbs.; 1 g Fiber; 1 g Net Carbs. ; 3 g Protein; 2 g Fat


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  1. Wait a minute – I just made these two days ago. The recipe then was called Crazy Pizza Pull Aparts. How come it is under a new name; same recipe?

    • Your Lighter Side says

      These are baked individually. I wanted to share for people who wanted the simplified process of individual, mini pizzas.

      • marla3206 says

        I craaaaaaave pizza. I would have never made the micro stuff. Salivating to go to store and pop some of these in the oven. My kids love you by the way. Because of food allergies we are basically stuck on the paleo diet, which is driving them crazy. I will be making these w/o cheese for me and with for family. Thanks so much for your blog. I’m a major fan.

        • Your Lighter Side says

          Hi, Marla! You are so sweet! I am just glad I can help. Making the kids happy makes everyone happy. I know. My house can be occasionally filled with a lot of unhappiness. 😀

      • I think it still needs a bit of a tweak in the directions then. Not a big deal but just thought I’d mention it. Right now the recipe still says this:

        “Distribute sauce and cheese across the tops like one large crust. Bake for 15 minutes. This recipe pulls apart all nice and gooey.”

  2. I had 6 of those for dinner last night (that was at least one, maybe two, too many…haha). I added crumbled turkey sausage in the cap under the sauce. Outstanding. Love your site.

    • Your Lighter Side says

      Hi, Rich! They are so addicting, but at least they’re good for you and filling.

      Man, you know I love ground turkey, right? Thanks for writing!

  3. Wow, this is a great idea!

  4. Joanna Evenson says

    I stumbled onto your site today. I’m impressed! I lost 65 lbs two years ago and have kept it off but have been trying to get motivated to go for the last 20lbs I want to lose. You have provided much needed inspiration. Thank you, thank you!!

  5. love this idea…not much of a mushroom fan I must admit….but with all that cheese and my favo topping of choice BACON heh heh…..I could learn to accept mushrooms as the hidden carrier 😉

    • Your Lighter Side says

      Hi! You could also use other bases, too! Mini peppers with the seeds removed, zucchini, oopsie rolls, you name it!

  6. I looooove me some mushrooms. I kind of want to stuff these in my face right now, which wouldn’t be very ladylike, but I think I’m okay with that.

  7. These look delicious! I love mushrooms, but I also love zucchini just as much or more! Oh No, I’ll have to try both!

  8. Wow, these look soooo tasty. Really really fancy some of these now and it’s only breakfast time haha 🙂

  9. These l ook great…must try them! I think that portobella mushrooms would make a good base, then you would probably only need one (or two maybe!)

  10. Two questions:

    1. What are oopsie rolls?
    2. Where can I get sugar-free pizza sauce?


  1. […] Next week I’ll try these Pizza Sliders | Your Lighter Side […]

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