In the summer, you may host your closest friends any night of the week without worrying about the temperature outside. You’d want some refreshments to go along with the chitchat and hilarity, right? Pizza makes for a fun party food since it’s something almost everyone likes, and you can all chip in and help put on the toppings. Your savoury conversations are best accompanied with this low-carb, healthy mushroom pizza.
Keto mushroom pizza tips
In addition to being vegan and vegetarian-friendly, the dough also has a variety of nutritious toppings that are also plant-based. Meaty mushrooms go surprisingly well with the tremendous heat from pickled jalapeos. The pizza dough may be prepared ahead of time, and then guests can take turns during the party adding their favourite toppings. The baked crust is quite crunchy, and the cheese topping is scrumptious.
Pizza is a good crowd-pleasing dinner to accompany your get-togethers with your closest pals on any day of the week.
Keto mushroom pizza recipe
Course: Main
Cuisine: Italian
Difficulty: Easy
Servings: 1 pizza
Prep time: 30 minutes
Cooking time: 20 minutes
Ingredients
- For the dough
-
90g almond flour / ground almonds
-
125g mozzarella, grated
-
2 tbsp. cream cheese
-
1 large egg
- For the topping
-
125ml tomato purée
-
1 tsp dried herbs
-
1 tsp crushed garlic
-
1 tbsp. olive oil
-
150g portabellini mushrooms, sliced
-
100g 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.
- 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 topping
- 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.
Notes
- (do not use pre grated mozzarella – it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)