Artichoke, Bacon & Mushroom Pizza

Artichoke, Bacon & Mushroom Pizza

Why not try something different this weekend that's still mouth-watering, but guilt-free? We were amazed at how delicious and wholesome this recipe was.⁠

Bacon and artichoke pizza
For the base:⁠
  • 2 cups blanched almond flour⁠
  • 1 teaspoon coarse kosher salt (if using fine salt, use just 1/2 teaspoon)⁠
  • 1 teaspoon baking soda⁠
  • 1 teaspoon garlic powder⁠
  • 1 large egg⁠


For the toppings:⁠

  • Napoletana sauce (Woolworths does a good one) or Homemade Napoletana sauce (Blend together: 1 tin of whole tomatoes (ideally Fiamma or Serena), 1 vegetable stock cube, half a clove of garlic or 1 teaspoon garlic powder, a few basil leaves.)⁠
  • A ball of mozzarella, grated⁠
  • Free-range bacon⁠
  • Artichokes⁠
  • Sliced mushrooms⁠
  • Ground salt ⁠
  • A sprinkling of sweet basil (herbs)⁠

- Preheat oven to 200 degrees Celcius. Line a tray with parchment/baking paper.⁠
- In a large bowl, whisk together the almond flour, kosher salt, baking soda, and garlic powder.⁠
- In a small bowl, whisk the egg.⁠
- With a rubber spatula, mix the egg into the flour mixture, then knead the crumbly mixture into uniform, smooth dough.⁠
- Transfer the dough to the prepared baking sheet. Cover with another sheet of parchment paper and use a rolling pin to roll into a large, 10-inch diameter, ¼-inch-thick circle.⁠
- Bake until golden and edges are just beginning to brown, 7-8 minutes.⁠
- Remove the pizza crust from the oven. Switch oven to broil and set a rack 6 inches below flame (not directly below flame).⁠
- Top the crust with the Napoletana sauce, sprinkle with mozzarella and add any other toppings.⁠
- Return the pizza to the oven and broil briefly, just until cheese is golden and bubbly, 2-3 minutes. ⁠
- Remove from the oven and allow to cool and set for 5 minutes, then use a pizza cutter to cut into 8 triangles. Serve immediately.⁠

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