Mini hand pizzas with garlic, champignons and ham – low carb and gluten free

These small pizzas are perfect as a quick snack. You can make the crust in advanced and just add the topping whenever you feel the need for a little pizza.

Mini hand pizzas with garlic and mushrooms

Crust:

4 eggs
40 g or 1,4 oz grated Parmesan
1 heaped tablespoon coconut flour
4 tablespoons sesame seeds
1 heaped tablespoon almond flour
2 teaspoons husk fiber
1 tablespoon locust bean gum
1 teaspoon baking powder
1 teaspoon dry oregano
½ clove grated garlic

Preheat the oven to 160° C, or 320° F.  Line 2 baking sheets with parchment paper.

Mix all the ingredients in a food processor and process until it forms a firm, smooth batter. This batter gives approximately 8-10 small pizza crusts. For each crust, scoop 2 tablespoons (40-50 g) of the dough onto the prepared baking sheets, spacing them 10 cm or 4 inches apart. Take a piece of plastic wrap and put on top. With a small cutting board, press the balls of batter flat until they are about 10 cm or 4 inches in diameter. Bake for about 10-12 minutes, until the crusts are firm.

Increase the temperature to180 ° C or 355° F.

Mini hand pizzas with garlic and mushroomsTopping:

1 clove garlic
2 tablespoons butter
1 teaspoon dried oregano
Salt and pepper

In a small bowl, mix the butter, grated garlic, oregano, salt and pepper. Spread this garlic butter on the pizza crusts.

200 g or 7 oz champignons
1 tablespoon butter
Salt and pepper

Warm up a skillet, and fry the champignons in the butter. Season with salt and pepper. Save for later.

200 g or 7 oz mozzarella
100 g or 3,5 ham

Sprinkle the cheese, and top with champignons, ham and oregano.Bake the mini pizzas until the cheese is golden and melted.

1 clove garlic
100 g or 3,5 oz crème fraîche
1 teaspoon dried oregano

While the pizzas are in the oven, mix the crème fraîche, grated garlic, oregano, salt and pepper. Serve the mini pizzas with some fresh herbs and maybe a little salad.

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© endo(f)pain – 2014 – All rights reserved

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