In the ketogenic meal of
chef Oded Talmor,
we found the pizza of our dreams - without yeast, without leavening and without flour at all. What does it have? Many cheeses such as mozzarella, parmesan, cream cheese, ground almonds and eggs, which together turn into a perfect crispy dough that proudly carries all the tastiest toppings in the world.
Let's see how many delicious recipes we have for Passover
Talmor, who is responsible for this ingenious and simple recipe, specializes in a ketogenic diet - a diet that is based on protein, a lot of fat and almost completely avoids carbohydrates and sugars.
Whether you find this diet suitable for you or not, we assure you that you should adopt this pizza regularly not only during Passover - simply because it is easy to prepare, outrageously delicious, gluten-free and yes, also low in carbohydrates.
At the ketogenic meals he hosts, Talmore serves the pizza as an appetizer in two versions - one with roasted wild mushrooms and confit garlic, and the other with shredded oxtail meat and blue cheese. The recipe for the dough also includes the recipe for the mushroom topping, but you can definitely put any topping and sauce you like on it.
Tip:
Bake the dough alone for 8-10 minutes, cool a little and then return it to the oven with the toppings. There is no problem to prepare the baked dough in advance and keep it in the refrigerator for up to 48 hours. And one last thing, don't be afraid to work with the dough on a pizza stone or even in a oven.
Who knew you didn't need carbs to celebrate? Ketogenic pizza is just perfect
Ingredients for the recipe
For mozzarella dough:
300 grams of grated mozzarella
100 grams of grated Parmesan
100 grams cream cheese 30%
300 grams finely ground almonds (3 cups)
3 eggs
10 grams baking powder (bag)
Salt
black pepper
Olive oil for greasing the baking papers
For the addition of mushrooms (you can put any addition you like)
1 basket of mushrooms (preferably a mix of several types of mushrooms)
3 tablespoons olive oil
1 tablespoon crushed garlic
Salt
pepper
Cheese mixture (Mozzarella/Dutch Gouda or smoked/Parmesan - whatever you like)
Conversion calculator
Preparation
How do you make gluten-free mozzarella dough pizza?
1
Heat the oven to 200 degrees.
2
Mix all the dough ingredients together.
3
Divide the dough into 3 balls for three individual pizzas.
4
Using a rolling pin, flatten each ball of dough between two baking sheets greased with a little olive oil, to a diameter of approximately 30 cm.
5
Bake in the hot oven on baking paper for about 8 minutes, until golden.
6
At this stage you can chill the dough for half an hour, and continue to assemble the pizza or chill and keep in the fridge for up to 48 hours.
7
To add mushrooms: saute the mushrooms in a pan in olive oil with salt and pepper for about 3-4 minutes. Remove from the heat, add the crushed garlic and mix together. Pour a few more drops of olive oil on top.
8
Sprinkle the mushrooms and the cheese mixture on the mozzarella dough and put in the oven heated to 250 degrees, until the cheese bubbles. It is recommended to upgrade with garlic confit as well.
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Chef Oded Talmor hosts ketogenic chef meals, accompanies a ketogenic diet plan and cooks ready-made ketogenic food that can be ordered at home