Alright team, the studio is open and we're back in action! Many of you have been reporting a slight issue with your clothes getting a little tighter over the last 3 months. Strange times lead to strange behaviours and strange results. Don't stress about it.. BUT it's time to tighten the focus on your eating habits again as life slowly and safely returns to covid-normal. Give this low-carb pizza recipe a whirl this week to keep your meals tasty and waistline friendly!
½ cup mayonnaise
¾ cup almond flour
1 tbsp ground psyllium husk powder
1 tsp baking powder
½ tsp salt
Large handful mushrooms
1 tbsp green pesto
2 tbsp olive oil
½ cup sour cream or crème fraîche
150g shredded cheese
salt and pepper
Preheat the oven to 175°C.
Whisk together eggs and mayonnaise. Add remaining ingredients and combine well. Let sit for 5 minutes.
With the help of a lightly oiled rolling pin or spatula, spread out the batter on a baking sheet lined with baking paper. It shouldn't be thicker than 1 cm.
Bake for 10 minutes. The crust should be a light golden brown; don't overdo it. Remove from oven and let it cool for a few minutes. Turn crust out onto a rack or cutting board and remove parchment paper.
Cut the mushrooms in thin slices and mix with pesto and olive oil in a bowl. Season with salt and pepper, and combine well.
Spread a layer of sour cream (or crème fraiche) on the crust. Top with cheese and the mushroom mixture.
Place pizza back onto baking sheet (with baking paper) and return to the oven and bake for 5-10 minutes or until the cheese has melted. Ensure that the edges don't get too much color.
Serve with a fresh salad.
Recipe from Diet Doctor.