Keto white pizza with mushrooms and pesto

Keto white pizza with mushrooms and pesto

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!

Keto white pizza with mushrooms and pesto

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!
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.

  1. Preheat the oven to 350°F(175°C).
  2. Whisk together eggs and mayonnaise. Add remaining ingredients and combine well. Let sit for 5 minutes.
  3. 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).
  4. 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.
  5. Cut the mushrooms into thin slices and mix with pesto and olive oil in a bowl. Season with salt and pepper, and combine well.
  6. Spread a layer of sour cream (or crème Fraiche) on the crust. Top with cheese and the mushroom mixture.
  7. 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.
  8. Serve with a fresh salad.

Tip!

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What did you think? Please share your thoughts in the comment section below!

21 comments

  1. Yousra
    Hi, can i use coconut flour instead of almond flour ?
  2. Ewa
    Hi thank you for this recipe it's delicious and what's better my kids love it :)
  3. Liz
    Hi, why do you only show net carbs? Please also show total carbs!
    Reply: #7
  4. Francoise
    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
    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
    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. Kristine
    Because you only need to count net carbs. Rest would be fiber and you don’t have to count that
  8. Nataliya
    Jeg synes at denne oppskriften er ikke god.Jeg måtte kaste hele pizza,fordi deigen gjørde den rett og slett uspiselig.
  9. Brooke Stickleback
    Thanks. This was great. Will be making it again.
  10. Amanda Weeks
    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
    The batter looks like a cake batter . Is it supposed to look like a dough or a batter ?
  12. Michelle
    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
    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
    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
    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
    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
    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
    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
    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. Kristin Parker Team Diet Doctor

    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
    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!

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