Enjoy a Banting / Keto Mushroom Pizza for Dinner this Week!

Are you following a Banting or Keto lifestyle and craving pizza?

Look no further than this delicious recipe from The South African Mushroom Farmers’ Association (SAMFA) for a Banting/Keto Mushroom Pizza.

The base is made with almond flour, mozzarella, cream cheese, and an egg – making it gluten-free and low-carb.

  • The toppings include tomato purée, portabellini mushrooms, jalapeños, baby capers, and mozzarella cheese. The combination of these ingredients creates a burst of flavors that will tantalize your taste buds.

This recipe makes a perfect large pizza that can be shared with family or friends. And if you are looking for a perfect pairing to go with this pizza, try it with a Hope Gin & Tonic garnished with fresh lime wedges.

SAMFA’s Banting/Keto Mushroom Pizza is a perfect guilt-free indulgence that can satisfy your cravings for pizza without derailing your diet.

Banting / Keto Mushroom Pizza Recipe

Makes 1 large pizza

Ingredients:

Dough:

  • 90g almond flour / ground almonds
  • 125g 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:

  • 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:

  1. Preheat oven to 200˚C, fan on.
  2. Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat.
  3. Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined.
  4. Remove from the heat and add the egg.
  5. Working quickly, stir until the egg has been incorporated and the dough is smooth.
  6. Place the dough between 2 large pieces of baking paper.
  7. Roll out thinly into a ± 30cm pizza base.
  8. Remove the top piece of baking paper and slide the dough onto a large baking tray.
  9. Prick the base all over with a fork.
  10. Bake for 8-9 minutes until golden.
  11. Carefully flip the base and bake for a further 2-3 minutes on the other side.
  12. 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.
  13. Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly.
  14. Spread the tomato sauce over the pizza base.
  15. Sprinkle with mozzarella.
  16. Top with mushrooms, capers and jalapeños.
  17. Return to the oven and reduce the heat to 180˚C.
  18. Cook until the cheese melts and is lightly golden brown.
  19. Scatter with fresh rocket, black pepper and serve.

Enjoy!

Written by Marvin

Founder of many things but FoodBlogJHB FoodBlogCT, FoodBlogDBN being my biggest project to date. UCT marketing graduate, Star Wars geek and Arsenal & Dortmund supporter. That's me!

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