Low-carb pizza

1. 1

   Heat the oven to 220°C (200°C fan) and line a large baking tray with baking paper. This recipe uses a food processor for the tomato sauce.

   220°C

2. 2

   Mix the 175 g ground almonds, 75 g coarsely grated peeled swede, medium beaten egg, 3 tablespoons grated Parmesan, 1 tablespoon extra virgin olive oil and a good pinch of salt in a large bowl. The dough should be slightly sticky. If it is too sticky to shape, mix in a little of the optional extra ground almonds at a time.

3. 3

   Place the dough on the lined tray, cover with another sheet of baking paper and roll or press it into a base about 23 cm across. Remove the top paper, drizzle with a little extra oil and bake for about 10 minutes, until firm and lightly browned at the edges.

   10 min

   220°C

4. 4

   While the base bakes, process the drained half-tin of tomatoes, the small crushed garlic clove, 1 tablespoon tomato purée and 6 large basil leaves until combined but still slightly textured. Season the sauce with a little salt and freshly ground black pepper.

5. 5

   Fry the 50 g smoked pancetta and 100 g sliced mushrooms together in a medium frying pan for about 5 minutes, until lightly browned and the pancetta is cooked. Add a small splash of oil only if needed.

   5 min

6. 6

   Spread the tomato sauce over the baked base. Add the pancetta and mushrooms, then the separate 2 tablespoons grated Parmesan. Season with black pepper, drizzle with a little oil and bake for another 1 - 2 minutes, until the cheese melts. Finish with the extra basil leaves and a little oil. Serve two portions as a light meal.

   220°C

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.