Shiitake mushrooms have antiviral, antibacterial and antifungal properties. They also help to control blood sugar levels and reduce inflammation within the body. They have anti-cancer compounds in them as well as those that protect your DNA from oxidative damage. Yup! — all of these health benefits come from eating a mushroom.
They have a deep, smokey flavour and unlike regular button mushrooms, don’t release much water, so they are perfect for topping a pizza.
3 cups raw riced cauliflower (about 1/2 large head of cauliflower)
3 cups grated yuca
1 clove garlic, peeled and minced
5 pastured eggs
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup psyllium husk powder
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp ghee
2 Tbsp extra virgin olive oil
100 g shitake mushrooms, sliced
200 g baby king oyster mushrooms, sliced
1 Tbsp za’atar seasoning
1 tsp fine Himalayan sea salt
1 cup grated goat milk cheddar cheese
1/2 cup grated (or shaved, as shown) parmesan cheese
1 cup grape or cherry tomatoes, halved
2 cups arugula
Crust Method: Preheat oven to 325 degrees. Line a 14-inch pizza pan with parchment paper.
Place all ingredients in bowl of food processor and run 1-2 minutes, just until mixture is well combined, stopping mid-way to scrape sides of bowl.
Using wet spatula, carefully spread batter evenly over the parchment lined pan and smooth the top.
Bake for 30 minutes, or until dry, crispy and golden brown, turning the pan halfway. Remove from oven and set aside.
Increase heat in oven to 400-degrees.
Toppings Method: bSet a large skillet over medium heat. Heat ghee and olive oil until melted. Add mushrooms, za’atar, salt and pepper. Stir-fry until mushrooms are deep golden brown. Set aside.
Assembly/Baking: Spread grated goat cheddar cheese over warm, freshly-baked crust. Top with arugula, fried mushrooms and tomatoes. Bake at 400-degrees until cheese melts and arugula wilts - about 10 minutes.Remove from oven and sprinkle with parmesan cheese.
- makes 1 14” pizza