Mushroom and Artichoke Pizza

We had such a lovely Thanksgiving this year. We got to see some old friends of ours that we rarely get to see, and my heart could have just burst open with excitement! I love those people that you can just pick right up with and it’s as if you were never separated by time or distance. Those are the friends that will last forever, and I’m grateful to have had time with them!

My parents recently built a cozy cabin in the middle of nowhere, so we escaped the city(ish) life for a few days and retreated to the woods. We built a fire, listened to Christmas music, cooked, played cards, watched football, ate, ate, ate…we did it all, and it was amazing!

Nothing about Thanksgiving was low carb for me this year, and I have zero shame or guilt about that. But today I am back on track. I just feel better when I eat low carb. I have more energy and feel WAY less foggy-headed! Carb-coma is real, you guys. After eating all the things for a few days my body will have to adjust to going low carb again. Thankfully I transition fairly easily and quickly now, but in the meantime I know I’ll likely want “junk”. In moments like those it’s handy to have some recipes that will “trick” your body in to thinking you’re cheating. Pizza is a great way to do that! I’m like a kid…I love pizza and could eat it every. single. day. To the person who created Fat Head dough, I salute you. You, my friend, are a genius.

For this recipe I used the container of mushrooms I snagged from Costco to create a “grown-up” pizza that’s sure to satisfy all the carb cravings while getting back on track! I took the basic fat head dough and made a couple of additions to create a slightly more flavorful crust. I love a pizza dough that is made with yeast, so I added yeast for the flavor only. There is no sugar in it, the yeast doesn’t actually get activated but you do get a bit of the yeast flavor. I also added in flax meal for a deeper texture.

3 cups Mozzarella cheese
4 oz. cream cheese
2 eggs
1 tsp active yeast (optional)
1 ¾ cup almond flour
½ cup flax meal
1 tsp roasted garlic
1 tsp Pink salt
2 tsp Sicilian herb blend (or any pizza herb blend you like)

Preheat oven to 400 and line a baking sheet with parchment OR using a greased baking stone. (I use a Pampered Chef stone, and find it makes a much crispier bottom. I’ve tried it on a regular baking sheet and had good results, but the stone creates GREAT results.)

In a microwave safe bowl add in your mozzarella and cream cheese to heat for 1 min. Stir then heat for another minute or until completely melted. Stir to combine.

To a stand mixer add the cheeses along with the rest of the ingredients and mix thoroughly with the paddle attachment.

Dough will be very sticky, so it works best if you have a bowl filled with water to dip your hands in in between each use.

You may make either one large pizza that fills your pan OR make several individual pizzas. Either place all dough on pan and press out (with wet hands), or take small balls and press out each pizza to the size of your choice.

Bake for around 8 minutes, then remove and top with whatever toppings you desire and finish baking another 8 minutes or until cheese is melted. (Do not add raw meat on top. Only top with meat that is already cooked.)

4 oz cream cheese
¼ cup heavy whipping cream (enough to make mixture spreadable, not runny.)
1 tsp roasted garlic
1 tsp pink salt
1/8 tsp cayenne (optional)
1 tsp Tuscan or Sicilian herb blend
½ cup artichokes drained and chopped
½ cup mushrooms (rehydrated if dried and sautéed in 1 T oil)
1 cup Parmesan cheese (divided)

Rehydrate mushrooms if using dried then sauté in 1 T avocado oil until brown and set aside. If not using dried, portabella or baby bellas would be amazing too. Slice and sauté in 1 T avocado oil until brown. Season with pink salt and pepper only at the end of sautéing to avoid them becoming too watery.

In the bowl of a stand mixer add ingredients 1-6 and mix well. Add in ½ cup of the Parm cheese and mix.

Top the pizzas that have been partially baked with the cream cheese mixture.
Add the artichokes and mushrooms then top with the remaining ½ cup of Parm cheese.

Bake for 8 more minutes or until the cheese is melted.


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