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Creamy Mushroom Fathead Pizza

Creamy Mushroom Fathead Pizza | Ketoship

Hand on my heart, I can quite honestly say I don’t know anyone who doesn’t LOVE pizza, present company included. (Those who don’t are wrong.)  When I switched to keto, I thought my days of pizza eating were gone… Until the fathead pizza came my way!

Behold the BEST low-carb, high fat pizza crust you’ll ever come across. It’s crunchy, crisp and holds fillings impossibly well (as you’ll see with this particular recipe). The creamy mushroom and garlic topping here works beautifully with the cheesy crust and – here’s the kicker – it’s so filling because of its high fat content that you won’t be able to scarf the whole thing down. (Trust me.)

A delicious pizza you WON’T want to eat in one sitting? Yep. I promise it’s true. You’ll love this one.

The Recipe

Makes: 6 slices

Ingredients:

For the crust:

  • Approx 1 3/4 cup / 170g shredded or sliced mozzarella
  • 85 g / 1/2 cup almond meal
  • 1 pastured egg (I used large)
  • 2 tbsp cream cheese
  • 1/4 tsp sea salt (or more to taste)
  • 1/4 tsp garlic powder
  • 1/2 tsp dried rosemary

For the topping:

  • 8 large-ish mushrooms, sliced (around 3-4 cups)
  • 2 tbsp sour cream
  • Garlic powder to taste
  • 1/2 tsp rosemary
  • Sea salt and pepper to taste
  • 1 pastured egg (optional)
  1. Preheat your oven to 425F.
  2. Melt the cream cheese and shredded mozzarella and stir so that they are well combined. (I used a stovetop double boiler method for this as I don’t own a microwave, but you can blitz the cheeses on high for 1-2 minutes to melt them if you do.)Creamy Mushroom Fathead Pizza | Ketoship
  3. Once the cheeses are lovely and runny, add the almond meal, egg, salt, rosemary and garlic powder. Mix well. You should end up with a slightly sticky dough. Place the dough ball on nonstick parchment paper.Creamy Mushroom Fathead Pizza | KetoshipCreamy Mushroom Fathead Pizza | Ketoship
  4. Place another sheet of parchment paper over the ball and roll it out quite thinly (just under 1/2″). You can make yours circular if you like – I was just feeling the rustic look!Creamy Mushroom Fathead Pizza | Ketoship
  5. Gently peel off the top layer of parchment paper and bake the crust in your hot oven for around 10 minutes, or until it is golden brown. If you want it to be super crisp, you can flip it around and give it another 5 minutes on the other side.Creamy Mushroom Fathead Pizza | Ketoship
  6. While your crust is cooking, prepare the creamy mushroom topping. Heat some olive oil in a hot pan and gently fry the mushrooms until just browned. Add the garlic powder, rosemary and gently season with salt and pepper. Take the mushrooms off the heat and stir in the sour cream.
  7. Smooth the mushroom mixture over your crust and crack the egg on top. Season the egg with a little salt and pepper and pop in the oven for another 5-7 minutes, or until the whites are set.Creamy Mushroom Fathead Pizza | Ketoship
  8. Enjoy hot with a green salad.Creamy Mushroom Fathead Pizza | Ketoship

Nutritional information

Creamy Mushroom Fathead Pizza Calories Fat Carbs Protein Fibre Net carbs
1 3/4 cup mozzarella

596.8

39.6

7.6

51.3

0

7.6

1/2 cup almond meal

275

24.05

9.38

10.1

5.6

3.78

1 egg

74

4.97

0.38

6.29

0

0.38

2 tbsp cream cheese

51

5.06

0.39

1.09

0

0.39

3 cups mushrooms

45

0.72

6.9

6.48

2.1

4.8

2 tbsp sour cream

62

6.04

1.22

0.92

0

1.22

1 egg

74

4.97

0.38

6.29

0

0.38

TOTAL

1177.9

85.4

26.2

82.5

7.7

18.5

TOTAL per slice

196.3

14.2

4.4

13.8

1.3

3.1

Creamy Mushroom Fathead Pizza | Ketoship

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