Low carb mushroom supremo pizza

Here is a recipe for Low carb mushroom supremo pizza

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Ingredients

Pizza crust
4½ oz. zucchini, shredded
½ cup (2 oz.) mozzarella cheese, shredded
1⁄3 cup (11⁄3 oz.) almond flour
¼ cup (12⁄3 oz.) chia seeds
¼ cup water
1 large egg
1 tsp salt
3 tbsp ground psyllium husk powder

Funghi topping
1 tbsp unsalted butter
4 oz. (12⁄3 cups) fresh, sliced mushrooms
1½ oz. (7 tbsp) thinly sliced scallions
3 garlic cloves, minced
½ cup heavy whipping cream
2 oz. (4 tbsp) cream cheese
1 oz. lightly packed kale, minced
¼ cup (2⁄3 oz.) shredded Parmesan cheese
¾ cup (3 oz.) shredded mozzarella cheese
½ oz. (4⁄5 cup) minced, fresh parsley
salt and pepper to taste

Instructions

Crust
1. 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.

2. Add the pizza crust ingredients to a medium-sized bowl. Mix together, and then knead the mixture until it becomes a firm dough.

3. 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.

4. 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
1. 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.

2. 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.

3. 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.

4. 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.

IF YOU WANT TO GET A CUSTOM KETO DIET MADE UP FOR YOU
CLICK HERE FOR MORE RECIPES.
https://tinyurl.com/52fcap6k