Comfort food often means pizza, but it can be difficult to find great plant-based recipes or combinations. Fortunately, making your own pizza is easier than you might think. This meatless Monday no-carb pizza is a fantastic option that you can prepare for your family or enjoy as a fun group activity on the weekend. While the recipe isn’t entirely vegan, you can easily make adjustments, such as using an alternative to the egg in the base, to suit your preferences.
MEATLESS MONDAY NO-CARB PIZZA TIPS
For example, you can use egg alternatives as a leavening agent, or mix 11⁄2 tablespoons of vegetable oil with 11⁄2 tablespoons of water and 1 teaspoon of baking powder per egg. The mushrooms are ready when they have released their liquid and have achieved some nice browning and crispy edges. You can also add other vegetables to the pizza, depending on your preferences, and it will still be delicious, especially when shared with friends.
Enjoy a delicious plant-based meal more often by making this meatless Monday no-carb pizza for your loved ones this week. Whether you’re looking for a quick and easy weeknight dinner or a fun weekend activity, this recipe is sure to satisfy your cravings and leave you feeling satisfied.
MEATLESS MONDAY NO-CARB PIZZA RECIPE
Course: Recipes
Servings: 4 servings
Prep time: 15 minutes
Cooking time: 30 minutes
INGREDIENTS
- For the 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
- For the 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
-
fresh rocket, to serve
METHOD
- To prepare this delicious pizza recipe, preheat the oven to 200˚C.
- For the dough
- Place the almond flour, mozzarella, and cream cheese in a small saucepan over medium heat.
- Heat and stir with a firm spatula or wooden spoon until melted and well combined.
- Remove from heat and quickly add the egg, stirring until incorporated and the dough is smooth.
- Place the dough between two large pieces of baking paper and roll out thinly to form 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 and bake for 8-9 minutes until golden.
- Carefully flip the base and bake for an additional 2-3 minutes on the other side.
- For the pizza sauce
- While the base is cooking, make the pizza sauce by combining tomato puree, dried herbs, and garlic in a small saucepan.
- Bring to a simmer and reduce until thickened.
- Season to taste.
- For the toppings
- heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Lightly season them.
- Spread the tomato sauce over the pizza base, sprinkle with mozzarella, and top with mushrooms, capers, and jalapeños.
- Return the pizza 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
- Serve the pizza with a Hope Gin & Tonic garnished with fresh lime wedges.
»MEATLESS MONDAY NO-CARB PIZZA RECIPE«
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