KETO WHITE PIZZA with mushrooms and pesto

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  • 2 eggs
  • ½ cup mayonnaise
  • ¾ cup almond flour
  • 1 tbsp floor psyllium husk powder
  • 1 tsp baking powder
  • ½ tsp salt


  • 2 oz. mushrooms
  • 1 tbsp inexperienced pesto
  • 2 tbsp olive oil
  • ½ cup bitter cream or crème fraîche
  • ¾ cup shredded cheese
  • salt and pepper


  1. Preheat the oven to 350°F(175°C).
  2. Whisk collectively eggs and mayonnaise. Add remaining components and mix effectively. Let sit for five minutes.
  3. With the assistance of a calmly oiled rolling pin or spatula, unfold out the batter on a baking sheet lined with parchment paper. It shouldn’t be thicker than ½ inch (1 cm).
  4. Bake for 10 minutes. The crust must be a lightweight golden brown; don’t overdo it. Take away from oven and let it cool for a couple of minutes. Flip crust out onto a rack or slicing board and take away parchment paper.
  5. Minimize the mushrooms in skinny slices and blend with pesto and olive oil in a bowl. Season with salt and pepper, and mix effectively.
  6. Unfold a layer of bitter cream (or crème fraiche) on the crust. High with cheese and the mushroom combination.
  7. Place pizza again onto baking sheet (with parchment paper) and return to the oven and bake for 5-10 minutes or till the cheese has melted. Be sure that the sides don’t get an excessive amount of colour.
  8. Serve with a contemporary salad.

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