Vegetarian Mushroom and Cheese Pizza

Recipe makes 4 servings

Ingredients:

For the crust:
1 ½ cups shredded mozzarella cheese
2 oz (56g) cream cheese
1 cup almond flour
1 large egg
½ tsp baking powder
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp salt

For the toppings:
½ cup low-carb tomato sauce
1 cup shredded mozzarella cheese
1 cup mushrooms, sliced
¼ cup chopped feta cheese
¼ cup black olives, pitted and sliced
1 cup fresh arugula

Instructions:

Preheat your oven to 425°C (425°F).

In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together. Heat in 30-second intervals, stirring until smooth.

In a large bowl, combine the almond flour, egg, baking powder, garlic powder, dried oregano, and salt.

Stir in the melted cheese mixture until well combined.

Place the dough between two sheets of parchment paper and roll out into a circle or rectangle to your desired thickness.

Remove the top layer of parchment paper and transfer the dough (with the bottom parchment paper) to a baking sheet or pizza stone.

Bake the crust for 10-12 minutes, or until it starts to turn golden brown.

Spread the low-carb tomato sauce evenly over the pre-baked crust. Sprinkle the shredded mozzarella cheese over the sauce. Distribute the sliced mushrooms, chopped feta cheese, and black olives on top of the cheese.

Return the pizza to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender.

Remove the pizza from the oven and let it cool slightly. Top with fresh arugula before slicing and serving.

Nutritional breakdown per serving  (recipe makes 4 servings)

269 Calories
21g Protein
231g Fat
8g Fiber
15g Total Carbs
7g NET Carbs