Indulge in a low-carb pizza and add a gin and tonic for fun

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AUTUMN is making itself felt in Cape Town this week, so combine two of the best things in the world – pizza and gin – for a cosy dinner at home…and keep it low carb to boot.

KETO MUSHROOM PIZZA

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

  • 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. 
  • 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: A Hope Gin & Tonic garnished with wedges of fresh lime.

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