Pizza
Vegetarian pizza on a low-carb base.
Servings: 4
Ingredients
Dough
- 1 cup ground almonds
- 3-4 tbsp psyllium husk powder
- 1 tsp baking powder
- 1 pinch salt
- 1 cup hot water
- 1 tsp vinegar
Toppings
- 2 tbsp basil pesto
- 30 g mushrooms
- 1 small red onion
- 100 g Mozzarella cheese
Instructions
- Mix the ground almonds, psyllium husk and baking powder in a large bowl.
- Mix the boiling water and the vinegar in a glass. Let it cool off a bit!
- Pour most (but not all) of the water-vinegar mix over the dry ingredients and mix everything with a spatula. Only use your hands to knead once the dough is cool enough. Knead until you get a smooth and wet-feeling dough. Add a bit more of the water-vinegar mix if necessary. Knead for at least 10min.
- Leave the dough to rest for 10 more minutes.
- Slice up the mushrooms and the peeled onion.
- If you prefer a firmer base, like me, pre-heat the oven to 220℃. Roll the dough out flat in-between two sheets of baking paper. Put it on a baking tray and bake it for 5min.
- Take the dough out of the oven and spread the pesto on it.
- Top it with the mushrooms. Sprinkle pepper over the mushrooms before you add the onions. Salt to taste. (Easy on the salt when you make the pizza for the first time. You can always add more once it is done.)
- Top it all with a generous layer of mozzarella cheese.
- Bake the pizza in the oven for 30min or until the cheese has melted and is the colour you like it to be. Enjoy!