Keto Holy Shiitake Pizza – Mellow Mushroom Copycat
My most favorite pizza of all time is the Holy Shiitake at Mellow Mushroom. It’s covered in mushrooms, drizzled with a garlic aioli sauce, and the dough has a hint of garlic and sweetness. It’s one big bite of perfection. It has been really hard for me to think I’d never be indulging in another piece and that motivated me to set out and create a keto friendly version.
One bite of the new creation and I was at peace. I now have an option to curb those cravings! Hope you all enjoy it as much as I have!
- THE 2 SECRET INGREDIENTS:
- The secret ingredients for this pizza is the White Truffle Oil brushed onto the dough 1/2 way through cooking.
- The add swerve sweetener
RECIPE
Dough:
- 3 cups – mozzarella cheese
- 4 tbsp – cream cheese
- 1 1/2 cups – almond flour
- 2 tbsp – swerve sweetener
- 2 tbsp – baking powder
- 2 – eggs
Aioli:
- 3/4 cup – dukes mayo
- 3 tbsp – lemon juice
- 3 – minced garlic cloves
- 1/2 tsp – salt
- 1/2 tsp – pepper
Toppings:
- 1 med – sweet onion
- 2 cups – Baby Bella mushrooms (slice thinly)
- 2 oz – Shitake mushrooms
- 2 oz – Oyster Mushrooms
- 1 cup – Mozzarella cheese
- 3 tbsp. – Truffle oil
- 1 tbsp – Kerry gold butter
Directions:
Combine 3 cups mozzarella cheese & cream cheese, melt in microwave, stir well (do not over cook this you’ll burn the cheese, so watch it close). Add eggs, flour, swerve, and baking powder, mix well. Place onto lined baking sheet with parchment paper (make sure its parchment paper – waxed paper will catch fire!). Flatten out dough (wet your hands with cold water to keep it from sticking to you fingers). Use a fork and poke holes across the surface of the crust, and place into over at 425 for 8 minutes. Remove after 8 minutes and poke holes in any area that bubbles have developed. Brush melted butter & truffle oil all over crust. Place back into oven and bake for another 12 minutes. While crust continued to bake sauté’ onions in a pan, once caramelized add mushrooms and cook for 2-3 minutes. Remove crust from oven, sprinkle remaining 1 cup of mozzarella & pour mushroom onion mixture over crust and spread out evenly. Return to oven until cheese has melted. Remove, top immediately with Aioli topping and eat while warm. ENJOY!
Directions for Aioli:
Combine all ingredients and mix well, place into zip lock bag, cut A very small tip off and pipe onto hot pizza. (store in refrigerator)
YIELDS: 16 square slices
NUTRITION:
- Calories 219, Fat 20.9, Carbs 5.3, Fiber 1.8, Sugar 1.7, Protein 5.9, *
NET carbs 3.5 per slice.