Mushroom keto pizzetta
3 servings
40 minutes
Mushroom keto-pizzetta is an elegant combination of delicate mushroom aroma, creamy texture, and a crispy base designed specifically for low-carb diet enthusiasts. This recipe was born from the desire to blend traditional Italian flavors with the principles of the keto diet. The base of the pizzetta is made from flaxseed flour, which adds lightness and nutrition, while the filling of mushrooms, cottage cheese, and cream provides richness and depth of flavor. The finishing touch is parmesan, which adds a noble salty note and an appetizing crust. Mushroom keto-pizzetta is perfect as a standalone dish for a cozy dinner or as an original appetizer for a festive table.
1
Melt butter in a pan.
- Butter: 2 pieces
2
Sauté thinly sliced mushrooms until golden brown.
- Fresh button mushrooms: 150 g
3
Add cream cheese and reduce the heat. Stir.
- Cream cheese (curd cheese spread): 2 tablespoons
4
Pour in the cream, add salt and pepper.
- Whipping cream 33%: 150 ml
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
5
Add cheese (2 tablespoons), stir, and remove from heat.
- Grated Parmesan cheese: 5 tablespoon
6
Mix eggs, flax flour, olive oil, baking powder, and salt in a deep bowl.
- Chicken egg: 4 pieces
- Flaxseed (linseed) flour: 70 g
- Olive oil: 50 ml
- Baking powder (raising agent): 1 teaspoon
- Salt: to taste
7
Form an oval base on baking paper with wet hands.
8
Send to a preheated oven at 180 degrees.
9
In 5 minutes, grease the base with filling and sprinkle with cheese.
- Grated Parmesan cheese: 5 tablespoon
10
Send to the oven for another 15 minutes.
11
Transfer to a plate and serve.
