Banting / Keto Mushroom Pizza
Soft mushrooms with cheesy green toppings. Low in carbs, keto, and gluten-free.
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
- 2 tbsp pickled jalapeños
- 1 tbsp capers
- Salt and pepper, to taste
- Handful fresh rocket, to serve
Instructions
For the dough:
- Preheat oven to 200˚C, fan on. 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. 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.
For the pizza:
- 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 to180˚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.