SAMFA – Banting / Keto Mushroom Pizza

Makes 1 large pizza



  • 90g almond flour / ground almonds
  • 125g mozzarella, grated
  • (do not use pre grated mozzarella – it gets tossed with starch to keep it from sticking together and will prevent it from melting homogeneously)
  • 2 Tbsp cream cheese
  • 1 large egg



  • 125ml tomato purée
  • 1 tsp dried herbs
  • 1 tsp crushed garlic
  • 1 Tbsp olive oil
  • 150g portabellini mushrooms, sliced
  • 100g mozzarella, grated
  • 1-2 Tbsp pickled jalapeños
  • 1 Tbsp baby capers
  • Salt and pepper, to taste
  • Handful fresh rocket, to serve



  • Preheat oven to 200˚C, fan on.


For the dough:

  • Place the almond flour, mozzarella and cream cheese in a small saucepan over medium heat.
  • Heat and keep stirring with a firm spatula or wooden spoon until melted and well combined.
  • Remove from the heat and add the egg.
  • Working quickly, stir until the egg has been incorporated and the dough is smooth.
  • Place the dough between 2 large pieces of baking paper.
  • Roll out thinly into a ± 30cm pizza base.
  • Remove the top piece of baking paper and slide the dough onto a large baking tray.
  • Prick the base all over with a fork.
  • Bake for 8-9 minutes until golden.
  • Carefully flip the base and bake for a further 2-3 minutes on the other side.
  • While the base is cooking combine the tomato puree, dried herbs and garlic in a small saucepan. Bring to a simmer and reduce until thickened. Season to taste.
  • Heat olive oil in a frying pan and cook the mushrooms until barely tender but not cooked through. Season lightly.
  • Spread the tomato sauce over the pizza base.
  • Sprinkle with mozzarella.
  • Top with mushrooms, capers and jalapeños.
  • Return to the oven and reduce the heat to 180˚C.
  • Cook until the cheese melts and is lightly golden brown.
  • Scatter with fresh rocket, black pepper and serve.

Pairing suggestion:

  • Pair with a Hope Gin & Tonic


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