Diane Mudd | Guadalupe Valley EC
This pizza is a great option for those who are looking for a low-carb alternative. Mudd recommends making your own low-carb pizza sauce. These mini pizzas are also delicious cold the next day.
Cook’s Tip Almond flour is made from ground blanched almonds. It’s sold in many grocery stores and can be found online.
1 1/2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon garlic powder
3 cups shredded mozzarella cheese
2 tablespoons sour cream
1/8 cup (1/4 stick) butter
1 pound ground pork
Salt and pepper, to taste
1 tablespoon fennel seed, crushed
1 tablespoon Italian seasoning
1 cup chopped white button mushrooms
1/4 cup pickled jalapeño peppers, chopped
1/4 cup chopped olives
1 cup low-carb pizza sauce
1 cup shredded mozzarella cheese
1. Crust Preheat oven to 375 degrees. Line an extra-large baking sheet or two standard baking sheets with parchment. In a medium bowl, combine almond flour, baking powder, garlic powder and eggs. Set aside.
2. In a large microwave-safe bowl, combine mozzarella, sour cream and butter. Microwave 1–2 minutes, stirring every 30 seconds, until melted. While the cheese is still hot, add the almond flour mixture and stir or knead with your hands until a uniform dough forms. Form dough into a ball and divide it into 8 equal pieces. Roll each piece into a ball, place on prepared baking sheet and flatten to about 1/4 inch thick. Bake for about 10 minutes, then remove and pop any bubbles with a fork. Return to oven for 2 minutes, until golden-brown.
3. Topping Heat a large sauté pan over medium-high heat. Season ground pork generously with salt and pepper, fennel seed, and Italian seasoning. Brown the resulting sausage, breaking it into small pieces. Add mushrooms, jalapeños and olives, stirring and continuing to cook until mushrooms are soft.
4. To prepare, divide sauce equally among pizza crusts. Sprinkle on mozzarella, then arrange meat mixture on top (you might have extra remaining). Bake 5–8 minutes, until cheese has melted.