MOZZARELLA, BASIL + MUSHROOM PIZZA (LOW CARB | KETO)

If you follow me on Instagram, you would know that I've been experimenting with eating a more low carb, high fat diet (aka Ketogenic). In doing so, I have been trying to play with recipes that closely resemble the foods that I would normally eat, but are a bit higher in carbs, and one of those recipes is pizza! Before changing my diet around and becoming more "healthy", I used to eat pizza ALL. THE. TIME. It also didn't help that a Hot n Ready was always less than a mile away. Pizza was my comfort food, but it always made me feel sluggish, groggy and definitely bloated every time I had a slice.

I finally broke down and decided it was time to try and make a healthy pizza, and this one turned out PERFECT. Even the husband approved (and that's saying something)!

Mozzarella, Basil + Mushroom Pizza (low carb | keto)

A delicious low carb and keto approved pizza full of good proteins and fats!

Pizza Crust

• 1.5 cup Shredded mozzarella cheese ((low moisture))

• 2 tbsp Cream cheese

• 2 large Eggs, beaten

• 1/3 cup Coconut flour

Marinara Sauce (sugar free!)

• 1 cup Grape tomatoes (or any other tomato) ((150 g))

• 1/2 cup Fresh basil

• 2 cloves Garlic, minced

• 1 small White onion, diced ((30 g))

• 1/4 cup Unsweetened tomato paste

• 1/4 cup Extra virgin olive oil

• 1/4 tsp Salt ((to taste))

• Ground black pepper ((to taste))

Pizza Crust

1. Preheat oven to 425 degrees. Line baking sheet with parchment paper and set aside.

2. Combine the shredded mozzarella cheese and cream cheese into a bowl and microwave for 90 seconds, stirring half way through.

3. Stir beaten eggs and coconut flour into the cheese mixture. Knead with your hands until a dough forms. (If cheese mixture has hardened, microwave for additional 10-15 seconds)

4. Spread the dough onto the lined baking sheet to about 1/4'' - 1/3'' thickness, using your hands or a rolling pin to flatten. Use a fork to poke holes throughout entire crust to prevent bubbles from forming in oven.

5. Bake for 6 minutes. Poke more holes in any place where bubbles may be forming and bake for an additional 5 minutes, until golden brown.

6. Set aside, leaving oven on and make the marinara sauce. 

7. Place sauce and other toppings of your choice onto the pizza crust (we used fresh basil, mushrooms and pepperoni) and then place back into oven and bake for additional 5-10 minutes.

Marinara Sauce

1. Wash tomatoes and basil. Peel onion and garlic. 

2. Place all ingredients into a food processor or blender and blend until smooth. If you prefer a more chunky texture, leave a few basil leaves and tomatoes aside and add to the smooth sauce, only pulsing for a few seconds.

The calorie information includes pizza crust and marinara sauce; it does not include toppings as those may change depending on your own creation!