Keto mushroom supremo pizza

Keto mushroom supremo pizza

If you are looking for a change from a typical tomato sauce based pizza, try this rich and satisfying "mushroom supremo" pizza. Softly sautéed mushrooms in cream-based garlic sauce with, kale, parsley, and mozzarella on a crispy zucchini crust.

Keto mushroom supremo pizza

If you are looking for a change from a typical tomato sauce based pizza, try this rich and satisfying "mushroom supremo" pizza. Softly sautéed mushrooms in cream-based garlic sauce with, kale, parsley, and mozzarella on a crispy zucchini crust.
USMetric
4 servingservings

Ingredients

Pizza crust
  • 4½ oz. 130 g zucchini, shredded
  • ½ cup (2 oz.) 120 ml (55 g) mozzarella cheese, shredded
  • 13 cup (113 oz.) 80 ml (38 g) almond flour
  • ¼ cup (123 oz.) 60 ml (50 g) chia seeds
  • ¼ cup 60 ml water
  • 1 1 large egglarge eggs
  • 1 tsp 1 tsp salt
  • 3 tbsp 3 tbsp ground psyllium husk powder
Funghi topping
  • 1 tbsp 1 tbsp unsalted butter
  • 4 oz. 110 g fresh, sliced mushrooms
  • 1½ oz. (7 tbsp) 45 g (110 ml) thinly sliced scallionthinly sliced scallions
  • 3 3 garlic clove, mincedgarlic cloves, minced
  • 1 oz. 28 g lightly packed kale, minced
  • ¼ cup (23 oz.) 60 ml (20 g) shredded Parmesan cheese
  • ¾ cup (3 oz.) 180 ml (85 g) shredded mozzarella cheese
  • 2 oz. 55 g cream cheese
  • ½ cup 120 ml heavy whipping cream
  • ½ oz. (323 tbsp) 14 g (55 ml) minced, fresh parsley
  • salt and pepper to taste
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Instructions

Instructions are for 4 servings. Please modify as needed.

Crust
  1. Preheat the oven to 350°F (175°C). Line a 15 x 10" (38 x 25 cm) baking sheet, or similar sized pan with parchment paper.
  2. Add the pizza crust ingredients to a medium-sized bowl. Mix together, and then knead the mixture, until it becomes a firm dough.
  3. Place the dough on the center of the parchment paper. Put another parchment sheet on top of the dough, and then flatten it with your hands or rolling pin, so that it is evenly spread across the pan, forming a rectangular crust. If there are some thicker edges, remove with a knife and then redistribute to any areas where the dough is sparse.
  4. Pre-bake in the oven for about 15 minutes or until slightly golden, and then set aside to cool. While the crust is baking, prepare the Funghi topping.
Funghi topping
  1. Melt the butter in a large frying pan over medium heat. Sauté the mushrooms for about 5 minutes, or until lightly browned, and then add the minced scallion and garlic. Stir together until the scallions become tender and translucent. Reduce the heat to medium-low.
  2. Pour the heavy whipping cream into the mixture, and add the cream cheese. Stir until the cream cheese is melted and has slightly thickened. Add the kale and parmesan, stir until combined, and then remove from heat.
  3. Evenly spread the mushroom sauce over the pizza crust, leaving 1/4" (0.5 cm) of the crust edges bare. Sprinkle the mozzarella cheese and parsley over the sauce and season with salt and pepper.
  4. Bake on the middle rack for about 15 minutes, or until the mozzarella is bubbly and slightly golden. Set aside to cool for a few minutes, and then slice to serve.

Tips

Leftover chicken is a great addition to the topping and ups the protein. Proscuitto or sliced ham makes a nice addition, too.

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7 comments

  1. melani
    So i made this tonight and man was this filling!! I will definitely make this again.. i think the crust will also be nice as "crackers" if you bake it longer.
    This is not your "usual" keto pizza base, but ill like the taste of it and there's a whole lot of healthy stuff in this crust.
  2. Diana
    Made this tonight and was absolutely delicious!
    Reply: #3
  3. Crystal Pullen Team Diet Doctor

    Made this tonight and was absolutely delicious!

    Awesome! I am so glad you enjoyed this recipe!

  4. Sheila
    Made this today and wow, game changer
    This will be my go to pizza base now
    Thank you for sharing
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Made this today and wow, game changer
    This will be my go to pizza base now
    Thank you for sharing

    Thank you for letting us know how much you enjoyed this!

  6. Mary
    Wow, I have made this one three times in about 10 days. I really like how the crust doesn't have a massive amount of cheese in it. It re heats in the toaster oven in 10 minutes and doesn't get soggy. Has anyone made just the crust to freeze ahead for later use? Or freeze the whole thing pre made??
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Wow, I have made this one three times in about 10 days. I really like how the crust doesn't have a massive amount of cheese in it. It re heats in the toaster oven in 10 minutes and doesn't get soggy. Has anyone made just the crust to freeze ahead for later use? Or freeze the whole thing pre made??

    We have not tested freezing this recipe. I would be concerned about more moisture leaching out from the zucchini and the crust becoming soggy.

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