Paleo Gourmet Mushroom Pizza Slice
Indulge in the earthy, savory flavors of this **Paleo Gourmet Mushroom Pizza Slice**, a grain-free and dairy-free twist on a classic favorite. Featuring a crisp almond and coconut flour crust, this recipe is the perfect low-carb foundation for a medley of sautéed cremini, shiitake, and oyster mushrooms infused with garlic, fresh thyme, and rosemary. Nutritional yeast adds a delectable cheesy note, while tomato paste, vibrant spinach, and red onions provide layers of freshness and texture. With just 15 minutes of prep time, this easy, wholesome pizza is ideal for paleo dieters and mushroom lovers alike. Perfect as a satisfying appetizer or a light, nutrient-packed meal, you won't miss the gluten or dairy with this gourmet slice! **Paleo pizza, gourmet mushrooms, grain-free pizza recipe, dairy-free pizza**
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 2 tablespoons olive oil
- 2 pieces large eggs
- 2 tablespoons water
- 2 cups mixed gourmet mushrooms (such as cremini, shiitake, and oyster), sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons nutritional yeast
- 3 tablespoons tomato paste
- 0.5 cup red onion, thinly sliced
- 1 cup baby spinach
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt.
In another bowl, beat together the olive oil, eggs, and water until smooth.
Combine the wet and dry ingredients, mixing until a dough forms.
Place the dough onto the prepared baking sheet and shape it into a rectangular crust about 1/4-inch thick.
Bake the crust in the preheated oven for 10 minutes, until slightly golden.
Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat.
Add the sliced mushrooms to the skillet and saute until browned, about 5-7 minutes. Add the minced garlic, thyme, and rosemary and cook for another 2 minutes.
Remove the crust from the oven and spread the tomato paste evenly over it.
Sprinkle the nutritional yeast over the tomato paste.
Top with the sauteed mushrooms, arranging them evenly across the crust.
Add the sliced red onion and baby spinach on top of the mushrooms.
Return the pizza to the oven and bake for another 10 minutes or until the edges are crispy and the toppings are cooked.
Remove from the oven and let cool slightly before slicing into 8 pieces.
Season with freshly cracked black pepper before serving.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 19.0 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 463 mg | 36% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1568 mg | 33% | |
*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.
