If you are looking for a change from a typical tomato sauce based pizza, try this rich and satisfying low carb "mushroom supremo" pizza. Softly sautéed mushrooms in cream-based garlic sauce with, kale, parsley, and mozzarella on a crispy zucchini crust.
June 29 2020 by Anne Mullens, BSc, BJ, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
If you are looking for a change from a typical tomato sauce based pizza, try this rich and satisfying low carb "mushroom supremo" pizza. Softly sautéed mushrooms in cream-based garlic sauce with, kale, parsley, and mozzarella on a crispy zucchini crust.
USMetric
4 servingservings
Ingredients
Pizza crust
- 4½ oz. 130 g zucchini, shredded
- ½ cup (2 oz.) 120 ml (55 g) mozzarella cheese, shredded
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) almond flour
- ¼ cup (12⁄3 oz.) 60 ml (50 g) chia seeds
- ¼ cup 60 ml water
- 1 1 large egglarge eggs
- 1 tsp 1 tsp salt
- 3 tbsp 3 tbsp ground psyllium husk powder
Funghi topping
- 1 tbsp 1 tbsp unsalted butter
- 4 oz. (12⁄3 cups) 110 g (375 ml) fresh, sliced mushrooms
- 1½ oz. (7 tbsp) 45 g (110 ml) thinly sliced scallionthinly sliced scallions
- 3 3 garlic clove, mincedgarlic cloves, minced
- ½ cup 120 ml heavy whipping cream
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese
- 1 oz. 28 g lightly packed kale, minced
- ¼ cup (2⁄3 oz.) 60 ml (20 g) shredded Parmesan cheese
- ¾ cup (3 oz.) 180 ml (85 g) shredded mozzarella cheese
- ½ oz. (4⁄5 cup) 14 g (210 ml) minced, fresh parsley
- salt and pepper to taste
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Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Crust
Preheat the oven to 350°F (175°C). Line a 15 x 10" (38 x 25 cm) baking sheet, or similar sized sheet with parchment paper.
Add the pizza crust ingredients to a medium-sized bowl. Mix together, and then knead the mixture until it becomes a firm dough.
Place the dough on the center of the parchment paper. Put another sheet of parchment paper on top of the dough. Flatten it with your hands or a rolling pin, so that it is evenly spread across the pan, forming a rectangular crust. If there are some thicker edges, remove them with a knife and then redistribute to any areas where the dough is sparse.
Pre-bake in the oven for about 15 minutes or until slightly golden, and then set aside to cool. While the crust is baking, prepare the Funghi topping.
Funghi topping
Melt the butter in a large frying pan over medium heat. Sauté the mushrooms for about 5 minutes, or until lightly browned, and then add the minced scallion and garlic. Stir together until the scallions become tender and translucent. Reduce the heat to medium-low.
Pour the heavy whipping cream into the mixture, and add the cream cheese. Stir until the cream cheese is melted and has slightly thickened. Add the kale and parmesan, stir until combined, and then remove from heat.
Evenly spread the mushroom sauce over the pizza crust, leaving 1/4" (0.5 cm) of the crust edges bare. Sprinkle the mozzarella cheese and parsley over the sauce and season with salt and pepper.
Bake on the middle rack for about 15 minutes, or until the mozzarella is bubbly and slightly golden. Set aside to cool for a few minutes, and then slice to serve.
Tip
Leftover chicken is a great addition to the topping and ups the protein. Proscuitto or sliced ham makes a nice addition, too.
Crust net carb count
Many of our users choose to add their own toppings. In that case, keep in mind that the net carb count per serving of crust is about 3 grams. Calculate the net carbs of your toppings accordingly!
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
21 comments
1
melani
July 22 2020
So i made this tonight and man was this filling!! I will definitely make this again.. i think the crust will also be nice as "crackers" if you bake it longer.
This is not your "usual" keto pizza base, but ill like the taste of it and there's a whole lot of healthy stuff in this crust.2
Diana
January 4 2021
Made this tonight and was absolutely delicious!
Reply: #3
3
Reply to comment #2 by Diana
Crystal Pullen Team Diet Doctor
January 4 2021
Made this tonight and was absolutely delicious!
Awesome! I am so glad you enjoyed this recipe!
4
Sheila
January 7 2021
Made this today and wow, game changer
This will be my go to pizza base now
Thank you for sharingReply: #5
5
Reply to comment #4 by Sheila
Kristin Parker Team Diet Doctor
January 7 2021
Made this today and wow, game changer
This will be my go to pizza base now
Thank you for sharingThank you for letting us know how much you enjoyed this!
6
Mary
January 8 2021
Wow, I have made this one three times in about 10 days. I really like how the crust doesn't have a massive amount of cheese in it. It re heats in the toaster oven in 10 minutes and doesn't get soggy. Has anyone made just the crust to freeze ahead for later use? Or freeze the whole thing pre made??
Reply: #7
7
Reply to comment #6 by Mary
Kristin Parker Team Diet Doctor
January 8 2021
Wow, I have made this one three times in about 10 days. I really like how the crust doesn't have a massive amount of cheese in it. It re heats in the toaster oven in 10 minutes and doesn't get soggy. Has anyone made just the crust to freeze ahead for later use? Or freeze the whole thing pre made??
We have not tested freezing this recipe. I would be concerned about more moisture leaching out from the zucchini and the crust becoming soggy.
8
Ieva
April 10 2021
Hi,
A suggestion for pizza recipes (not only this one) would be to include net carb amount for crust only, as i suspect a lot of people adjust the toppings to their taste/available ingredients etc.Reply: #9
9
Reply to comment #8 by Ieva
Kerry Merritt Team Diet Doctor
April 11 2021
Hi,
A suggestion for pizza recipes (not only this one) would be to include net carb amount for crust only, as i suspect a lot of people adjust the toppings to their taste/available ingredients etc.Thanks for your suggestion! I will let our team know!
10
Donna
May 11 2021
Ditto!! This pizza is absolutely delicious! The crust is different, but amazing! I am a pizza lover and am thrilled with all the awesome pizza recipes! Thank you so much for all the choices for us pizza lovers! You guys rock with creativity!
Reply: #11
11
Reply to comment #10 by Donna
Kristin Parker Team Diet Doctor
May 12 2021
Ditto!! This pizza is absolutely delicious! The crust is different, but amazing! I am a pizza lover and am thrilled with all the awesome pizza recipes! Thank you so much for all the choices for us pizza lovers! You guys rock with creativity!
Thank you for taking the time to let us know how much you enjoyed this pizza!
12
Nohemy Revill
June 16 2021
The above photo seems to show the recipe has sesame seeds, however, the recipe does not include the seeds as part of the ingredient list.
13
Mary
September 7 2021
Question: Why does the pan size remain 10 in x 15 in , if you increase servings from 4 to 8 to 12? What is the original size of the pizza to match the nutrition carbs? Thanks in advance.
This is the best. And I agree with those above, that the crust can be made as crackers.Reply: #15
14
Mary
September 7 2021
Question: Is the crust the same as a cracker recipe? Maybe that's why we see the sesame seeds in the picture?
Reply: #16
15
Reply to comment #13 by Mary
Kristin Parker Team Diet Doctor
September 7 2021
Question: Why does the pan size remain 10 in x 15 in , if you increase servings from 4 to 8 to 12? What is the original size of the pizza to match the nutrition carbs? Thanks in advance.
This is the best. And I agree with those above, that the crust can be made as crackers.The default number of servings for this pizza is 4. The nutrition information is listed per serving, so it doesn't matter how many servings you prepare. If you eat 1 serving, that's the accurate nutrition information. If you make a larger number of servings, you may need to use 2 pans.
16
Reply to comment #14 by Mary
Kristin Parker Team Diet Doctor
September 7 2021
Question: Is the crust the same as a cracker recipe? Maybe that's why we see the sesame seeds in the picture?
This recipe may have been edited slightly, or the small sprinkling of seeds may have been added just for the picture.
17
Miguel
December 29 2021
Can I replace the Kale for another green? I'm currently out and not planning to go grocery shopping for another week at least.
Reply: #18
18
Reply to comment #17 by Miguel
Kerry Merritt Team Diet Doctor
December 30 2021
Can I replace the Kale for another green? I'm currently out and not planning to go grocery shopping for another week at least.
Sure! Whichever you think would go best!
19
Wendy
August 14 2022
Made this for the first time today and just like the Keto bread recipe also made today, this turned out very runny. I did everything as the recipe indicated but I did leave out the chia seeds and substituted fresh spinach for kale. I’ve taken it out of the oven and although it looks OK I don’t think that either the crust or topping are firm. I’ll have to think of a new name for the dish when I eat it this evening with my salad! Where did I go wrong. I’m in the U.K., maybe some of our ingredients differ slightly.
20
GLW
January 21 2023
Do you really need the psyllium husk powder to make the crust work?
Reply: #21
21
Reply to comment #20 by GLW
Kerry Merritt Team Diet Doctor
January 23 2023
Do you really need the psyllium husk powder to make the crust work?
There are subs listed here you could try, but the psyllium will work best! https://www.dietdoctor.com/low-carb/guides/psyllium-husk
