No carb mushroom pizza
We want to be healthy and perhaps we’re watching our calorie intake too – here’s a yummy and satisfying meal that will feel like you’re cheating but you’re not!
MAKES 1 large pizza | KETO | BANTING | LOW CARB
INGREDIENTS
Dough
- 90 g almond flour / ground almonds
- 125 g mozzarella, grated – (do not use pre grated mozzarella – it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)
- 2 tbsp cream cheese
- 1 large egg
Toppings
- 125 ml tomato purée
- 1 tsp dried herbs
- 1 tsp crushed garlic
- 1 tbsp olive oil
- 150 g portabellini mushrooms, sliced
- 100 g mozzarella, grated
- 1-2 tbsp pickled jalapeños
- 1 tbsp baby capers
- Salt and pepper, to taste
- Handful fresh rocket, to serve
METHOD
Preheat oven to 200˚C, fan on.
For the dough
Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat.
Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined.
Remove from the heat and add the egg.
Working quickly, stir until the egg has been incorporated and the dough is smooth.
For the pizza
Place the dough between 2 large pieces of baking paper.
Roll out thinly into a ± 30cm pizza base.
Remove the top piece of baking paper and slide the dough onto a large baking tray.
Prick the base all over with a fork.
Bake for 8-9 minutes until golden.
Carefully flip the base and bake for a further 2-3 minutes on the other side.
While the base is cooking combine the tomato puree, dried herbs and garlic in a small saucepan. Bring to a simmer and reduce until thickened. Season to taste.
Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly.
Spread the tomato sauce over the pizza base.
Sprinkle with mozzarella.
Top with mushrooms, capers and jalapeños.
Return to the oven and reduce the heat to 180˚C.
Cook until the cheese melts and is lightly golden brown.
Scatter with fresh rocket, black pepper and serve.
Pairing suggestion: Pair with a Hope Gin & Tonic garnished with wedges of fresh lime.
No carb mushroom pizza
Ingredients
- Dough
- 90 g almond flour / ground almonds
- 125 g mozzarella, grated - (do not use pre grated mozzarella - it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)
- 2 tbsp cream cheese
- 1 large egg
- Toppings
- 125 ml tomato purée
- 1 tsp dried herbs
- 1 tsp crushed garlic
- 1 tbsp olive oil
- 150 g portabellini mushrooms, sliced
- 100 g mozzarella, grated
- 1-2 tbsp pickled jalapeños
- 1 tbsp baby capers
- Salt and pepper, to taste
- Handful fresh rocket, to serve
Instructions
Preheat oven to 200˚C, fan on.
For the dough
Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat.
Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined.
Remove from the heat and add the egg.
Working quickly, stir until the egg has been incorporated and the dough is smooth.
For the pizza
Place the dough between 2 large pieces of baking paper.
Roll out thinly into a ± 30cm pizza base.
Remove the top piece of baking paper and slide the dough onto a large baking tray.
Prick the base all over with a fork.
Bake for 8-9 minutes until golden.
Carefully flip the base and bake for a further 2-3 minutes on the other side.
While the base is cooking combine the tomato puree, dried herbs and garlic in a small saucepan. Bring to a simmer and reduce until thickened. Season to taste.
Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly.
Spread the tomato sauce over the pizza base.
Sprinkle with mozzarella.
Top with mushrooms, capers and jalapeños.
Return to the oven and reduce the heat to 180˚C.
Cook until the cheese melts and is lightly golden brown.
Scatter with fresh rocket, black pepper and serve.
Pairing suggestion: Pair with a Hope Gin & Tonic garnished with wedges of fresh lime.
ALSO SEE: 1 pizza base, 4 different toppings
https://www.foodandhome.co.za/on-shelf/1-pizza-base-4-different-toppings
Recipe and photo: The South African Mushroom Farmers’ Association
