Low Carb Mushroom Pizza
Satisfy your pizza cravings without the carbs with this irresistible Low Carb Mushroom Pizza! Featuring a golden almond flour crust combined with melted mozzarella and a hint of garlic, this recipe delivers a flavorful base that's both gluten-free and keto-friendly. Topped with savory sautéed button mushrooms infused with Italian seasoning, a layer of tangy pizza sauce, and an irresistible blend of Parmesan and mozzarella, each bite is packed with cheesy, umami goodness. Garnished with fresh basil for a fragrant finish, this homemade pizza is perfect for a quick, wholesome dinner that the entire family will love. Ready in just 40 minutes, this dish proves that low carb can still mean big flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 cups Mozzarella cheese
- 2 tablespoons Cream cheese
- 2 units Large eggs
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 8 oz Button mushrooms
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 0.5 cup Pizza sauce
- 0.5 cup Parmesan cheese
- 0.25 cup Fresh basil leaves
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a microwave-safe bowl, combine 1.5 cups of almond flour and 2 cups of mozzarella cheese. Microwave for about 1-2 minutes until melted, stirring halfway.
Add 2 tablespoons of cream cheese and microwave for another 30 seconds. Stir again until smoothly combined.
Mix in the 2 large eggs, 0.5 teaspoon of salt, and 0.5 teaspoon of garlic powder to the melted cheese mixture, kneading until a dough forms.
Place the dough on the prepared baking sheet, and roll it into a round shape, approximately 12 inches in diameter.
Bake the crust for 10-12 minutes until golden brown. Remove from the oven and set aside.
Meanwhile, clean and slice 8 oz of button mushrooms. In a skillet, heat 1 tablespoon of olive oil over medium heat.
Add the sliced mushrooms and 1 teaspoon of Italian seasoning to the skillet. Sauté for about 5 minutes until the mushrooms are softened and the moisture has evaporated. Set aside.
Spread 0.5 cup of pizza sauce evenly over the cooked crust.
Top with the sautéed mushrooms, 0.5 cup of Parmesan cheese, and any remaining mozzarella cheese.
Bake the assembled pizza for an additional 8-10 minutes, until the cheese is bubbly and slightly golden.
Garnish with fresh basil leaves and cut into slices. Serve hot.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 23.1 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 2479 mg | 191% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1906 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
