Meatless Monday no-carb pizza: Healthy family comfort food
Meatless Monday no-carb pizza: Healthy family comfort food
Enjoy a great plant-based meal more often when you make this meatless Monday no-carb pizza for your family and friends this week.
Meatless Monday no-carb pizza: Healthy family comfort food
When it comes to comfort food, many people choose pizza, but you might not find great plant-based recipes or combinations. So, making your own pizza is the best option and it’s less daunting than you think. This meatless Monday no-carb pizza is a great option that you can make for your family or even enjoy as a group activity on the weekend. The recipe isn’t completely vegan, but using an alternative to the egg in the base will make a big difference if that’s your preference.
ALSO READ: Homemade pizza sauce recipe: A true taste of Italian food
Meatless Monday no-carb pizza tips
There are egg alternatives as a leavening agent, but you can use 11⁄2 tablespoons vegetable oil mixed with 11⁄2 tablespoons water and 1 teaspoon baking powder per egg. The mushrooms are done when they’ve released their liquid and get some nice browning and crispy edges. You can also add some other vegetables if that’s your process and if your friends have different preferences, but you know it will always be delicious, especially when enjoyed with other people.
ALSO READ: Keto mushroom pizza: The perfect low-carb girls night meal
Enjoy a great plant-based meal more often when you make this meatless Monday no-carb pizza for your family and friends this week.
Meatless Monday no-carb pizza recipe
Course: RecipesServings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
- For the dough
90 g 90 almond flour / ground almonds
125 g 125 mozzarella, grated (do not use pre grated mozzarella – it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)
2 tbsp 2 cream cheese
1 large 1 egg
- For the toppings
125 ml 125 tomato purée
1 tsp 1 dried herbs
1 tsp 1 crushed garlic
1 tbsp 1 olive oil
150 g 150 portabellini mushrooms, sliced
100 g 100 mozzarella, grated
1-2 tbsp 1-2 pickled jalapeños
1 tbsp 1 baby capers
salt and pepper, to taste
fresh rocket, to serve
Method
- Preheat oven to 200˚C, fan on.
- For the dough
- Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat. Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined. Remove from the heat and add the egg. Working quickly, stir until the egg has been incorporated and the dough is smooth.
- Place the dough between 2 large pieces of baking paper. Roll out thinly into a ± 30cm pizza base.
- Remove the top piece of baking paper and slide the dough onto a large baking tray. Prick the base all over with a fork.
- Bake for 8-9 minutes until golden. Carefully flip the base and bake for a further 2-3 minutes on the other side.
- For the pizza sauce
- While the base is cooking combine the tomato puree, dried herbs and garlic in a small saucepan. Bring to a simmer and reduce until thickened. Season to taste.
- For the toppings
- Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly.
- Spread the tomato sauce over the pizza base. Sprinkle with mozzarella. Top with mushrooms, capers and jalapeños.
- Return to the oven and reduce the heat to 180˚C. Cook until the cheese melts and is lightly golden brown.
- Scatter with fresh rocket, black pepper and serve.
- Pairing suggestion
- Pair with a Hope Gin & Tonic garnished with wedges of fresh lime.
Notes
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