Pizza with mushrooms is an Italian culinary classic – pizza con funghi! In this case, it’s all keto style)
Here are a couple of chips for you:
If you want to add color, lightly poached broccoli or roasted sweet red peppers will do
Use almond flour specifically. Baked goods turn out great with almond flour.
This pizza will keep for 48 hours in the refrigerator, so feel free to save half of it for tomorrow)
You can even freeze the ready-made pizza base. You just have to defrost it, put the toppings on and finish baking in the oven
Cooking time 25 minutes
Number of servings 2
Ingredients :
To prepare the recipe “Keto pizza recipe with mushrooms and pesto” You will need:
Egg 2 pcs.
Mayonnaise 40g
Almond flour 60g
Psyllium 1 tbsp.
Baking powder 1 tsp.
Salt and pepper to taste
Champignons 60 g
Pesto 1 tbsp.
Olive oil 2 tablespoons
Sour cream 45 g
Parmesan cheese 45g
Step 1
Mix eggs and mayonnaise with a mixer. Then add flour, psyllium, baking powder, salt and mix thoroughly.
Step 2.
Line a baking tray with parchment, place the pastry on it and shape a circle about 1 cm thick with a spatula.
Step 3
Bake the base for 10 minutes in a preheated 180 C oven. Remove from the oven and leave to cool for 3 to 5 minutes.
Step 4
Mix the chopped mushrooms, pesto, olive oil and sour cream. Spread the mixture on the base, sprinkle with Parmesan and send back to the oven for another 5-10 minutes
Bon appetit!
Energy Value per Serving
Calories from fat 990
Calories: 1147
Fats: 110g
Carbohydrates: 7 g
Fiber: 4 g
Digestible carbohydrates: 3 g
Protein: 27 g
