Keto white pizza with mushrooms and pesto

Name: Keto white pizza with mushrooms and pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 eggs; 1/2 cup mayonnaise; 3/4 cup almond flour; 1 tbsp ground psyllium husk powder; 1 tsp baking powder; 1/2 tsp salt; 2 oz. mushrooms; 1 tbsp green pesto; 1 tbsp olive oil; 1/2 cup sour cream; 3/4 cup mozzarella cheese; pepper

Three delicious superheroes you can always count on—cheese, pesto and mushrooms—come together in this fresh vegetarian white pizza to save the day. With this quick and easy keto dish, you can spend more time on what really matters: enjoying every bite of it!

April 9 2018 by , photo by , nutritional review by in Recipes, Lunch, Meal

Keto white pizza with mushrooms and pesto

USMetric

2 servingservings

Ingredients

Crust

2 2 eggeggs
½ cup 120 ml mayonnaise
¾ cup (3 oz.) 180 ml (85 g) almond flour
1 tbsp 1 tbsp ground psyllium husk powder
1 tsp 1 tsp baking powder
½ tsp ½ tsp salt

Topping

2 oz. 55 g mushrooms
1 tbsp 1 tbsp green pesto
1 tbsp 1 tbsp olive oil
½ cup 120 ml sour cream
¾ cup (3 oz.) 180 ml (85 g) mozzarella cheese, shredded
salt and pepper

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Instructions

Instructions are for 2 servings. Please modify as needed.

Preheat the oven to 350°F(175°C).
Whisk together eggs and mayonnaise. Add remaining ingredients and combine well. Let sit for 5 minutes.
With the help of a lightly oiled rolling pin or spatula, spread out the batter on a baking sheet lined with parchment paper. It shouldn't be thicker than ½ inch (1 cm).
Bake for 10 minutes. The crust should be a light golden brown; don't overdo it. Remove from the oven and let it cool for a few minutes. Turn crust out onto a rack or cutting board and remove parchment paper.
Cut the mushrooms into thin slices and mix with pesto and olive oil in a bowl. Season with salt and pepper, and combine well.
Spread a layer of sour cream (or crème Fraiche) on the crust. Top with cheese and the mushroom mixture.
Place pizza back onto the baking sheet (with parchment paper) and return to the oven and bake for 5-10 minutes or until the cheese has melted. Ensure that the edges don't get too much color.
Serve with a fresh salad.

Tip!

21 comments

1
Yousra
March 23 2018
Hi, can i use coconut flour instead of almond flour ?
2
Ewa
April 4 2018
Hi thank you for this recipe it's delicious and what's better my kids love it :)
3
Liz
April 12 2018
Hi, why do you only show net carbs? Please also show total carbs!

Reply: #7
4
Francoise
June 8 2018
I entered the ingredients in My FitnessPal which indicates the following:
Crust + topping: total carbs: 14.9; fiber 6.8
Crust only: total carbs: 11.4; fiber 6.5
Hope this helps.
5
Grass
June 9 2018
Be sure to make the crust thin enough, otherwise it will not hold together or cook thoroughly. There is a bit of a weird almond flour taste and it’s a bit crumbly, but I think adding more psyllium powder will help next time!
6
Linda
June 13 2018
My favourite low carb pizza dough!!! -and I tried them all...
I use ground whole almonds with skin on for “almond flour”.
I am loving the creme fraiche topping!
7
Reply to comment #3 by Liz
Kristine
June 22 2018
Because you only need to count net carbs. Rest would be fiber and you don’t have to count that
8
Nataliya
June 27 2018
Jeg synes at denne oppskriften er ikke god.Jeg måtte kaste hele pizza,fordi deigen gjørde den rett og slett uspiselig.
9
Brooke Stickleback
June 27 2018
Thanks. This was great. Will be making it again.
10
Amanda Weeks
August 9 2018
This crust wasn't great; gritty bad texture. The toppings might have been okay but I would need to try them with a fathead crust.
11
Zunaira
August 26 2018
The batter looks like a cake batter . Is it supposed to look like a dough or a batter ?
12
Michelle
October 10 2018
Ok, made this crust, different toppings. So I will stick to the crust. For me the crust never got ...crusty, came out more like a well textured bread. I know I didn't wait long enough on the pre-cook. I didn't bother to 'roll' it out.. just used a spatula, this method of spreading is the one I will continue to use. My husband loved the texture and it kinda reminded me of a thick crust style like at the Hut. Things I would change is add a little parm to the crust for more texture, the stuff in a can, not really good stuff. use some garlic butter or egg wash on the crust to encourage some texture development on the outside. But as a recipe I think this crust is awesome because I am lactose intolerant and Fat Head Dough, though delicious, makes my tummy hurt. I can make this crust and use a very low lactose cheese in top and be very happy. Thanks for this guys. This is going on the regular rotation.
13
Danielle
October 22 2018
I’m six weeks into Keto and following diet Doctor recipes. I’ve pretty much loved them all, except this one. The crust was weird and the sour cream was weird for me. I ate a slice or 2 and ended up throwing the rest away.
14
Zoe
January 23 2019
If your tastes are fond of rich food (like mine) this is a keeper! What a clever base and so tasty. I used strong flavoured fresh Shitake mushrooms and I didn't have any creme freche, so I used cream cheese. I hope that didn't adjust the carb load because the end product was delicious. Even tastier the next day. Thanks DD - for me - this going to be a regular.
15
Kathleen
February 1 2019
This was delicious. My husband enjoyed it but wanted the crust to be crispier. It is very soft. But I think the tender crust has great possibilities for other recipes. It has a wonderful texture, maybe just a little too "bread-y" for pizza. For instance this recipe would make a great appetizer cut into little squares, or a good base for a knife-and-fork breakfast casserole.
16
cc
February 25 2019
Recipe calls for psyllium husk powder.

Be sure to make the crust thin enough, otherwise it will not hold together or cook thoroughly. There is a bit of a weird almond flour taste and it’s a bit crumbly, but I think adding more psyllium powder will help next time!
17
Janet
April 8 2019
The crust looked beautiful, I used cheese, fresh baby spinach. mushrooms, salami and olives as topping then we ate the finished pizza with knives and forks because the crust was like coarse cake - but delicious. Thank you for this recipe.
18
Gail
August 15 2019
Made this tonight, it was delicious! I made sure it was golden brown when I took it out. Didn’t have mushrooms so tossed finely cut onion & garlic in the pesto sauce. Used sour cream. Only change I’d make is add some Parmesan cheese to the base. A keeper!
19
Ema
April 21 2020
Hi,

What's the difference between psyllium husks and psyllium husk powder? Does it need to be powdered to work in this recipe?

Many thanks

Reply: #20
20
Reply to comment #19 by Ema
Kristin Parker Team Diet Doctor
April 21 2020

Hi,
What's the difference between psyllium husks and psyllium husk powder? Does it need to be powdered to work in this recipe?
Many thanks

We use the powder in our recipes.
21
Michele
July 16
I was hesitant to make this recipe after reading a few of the reviews but I wanted to try it anyway. My local store didn't have pine nuts so I used store bought pesto. I also couldn't find psyllium husk powder, so I used 1 tbsp corn starch instead. I am on a "moderate carb diet" so I was not concerned with making the swap. I read the comments about the sour cream, so I added some minced garlic and shredded parm. The crust turned out really good and I could easily hold the pizza in my hand to eat. There was no grittiness or aftertaste at all. I very much enjoyed this and will be making it again!

Keto white pizza with mushrooms and pesto

Keto white pizza with mushrooms and pesto

Ingredients

Instructions

Tip!

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21 comments

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