MUSHROOM & ONION PIZZA WITH MSWOOD'S PORK RIND PIZZA CRUST
1/4 cup ground pork rinds (about 1/2 ounce)
1/4 cup parmesan cheese (1 ounce) *
1/2 teaspoon Italian seasoning
3 small fresh mushrooms, thinly sliced (about 1 1/2 ounces)
1 ounce red onion, thinly sliced
1 teaspoon butter
2 ounces mozzarella cheese, shredded
Pinch garlic powder, optional
Pinch basil, optional
Mix the crust ingredients well with a spoon or whisk in a small bowl. Line a 9-inch individual size pizza pan or cake pan with parchment paper or nonstick foil. Pour the mixture into the pan and spread to the sides with your hands, wetting them to prevent sticking. Spread the batter as evenly as you can.
Bake at 350║ about 10 minutes until set and slightly browned. Don't let it get too brown or it will taste bitter. Meanwhile, sautÚ the mushrooms and onions in the butter until tender. Remove from the heat and set aside. Remove the crust from the oven and preheat the broiler, keeping the oven rack in the center position. Top with the mozzarella cheese, then the mushroom and onion mixture. Sprinkle with garlic powder and basil, if desired. Broil the pizza until the toppings are hot and the cheese is melted and bubbly, about 3-5 minutes.
Makes 1 serving
* I used the kind that comes in a green can.
Per Pizza: 477 Calories; 33g Fat; 37g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs
Per Crust Only: 242 Calories; 15g Fat; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
This is a sauce-less, meatless pizza simply because I wanted to try something different. Of course you can add whatever toppings you like. This crust is very easy to make and makes a nice pizza base. I did let the edge of my crust get a little too dark and it tasted kind of bitter so I didn't eat most of the edges. I think that next time I will top this with a little pizza sauce and pepperoni because I think the stronger flavors will go better with the strong-tasting pork rinds in the crust. Click the photo to see a close-up.
Here are some pictures of the crust before and after baking:
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