A delicious low carb pesto pizza that the whole family can enjoy.
Ingredients
50g cashew nuts
40g spinach
30g basil
2 TBSP olive oil
1 tsp sea salt
1 garlic clove, peeled or ¼ tsp garlic powder
3 large eggs, beaten
3 TBSP water (you may need 1 or 2 tbsp more to make sure you have a creamy, smooth, pourable consistency)
15g coconut flour
100g mozzarella, grated
50g cherry tomatoes, halved
Instructions
Preheat grill to 180°C / 356°F (alternatively you can do this in the oven if you have a frying pan with a heatproof handle)
In to a blender / food processor place the cashew nuts, spinach, basil, olive oil, sea salt, garlic and water. Blend until smooth and creamy. Transfer mixture to a large bowl. Add in the eggs and beat in to the mixture until fully combined. Now add in the coconut flour a little at a time (you don’t want any lumps!), mix in until all blended together.
In a non stick frying pan over medium heat pour in the mixture until it evenly covers the bottom of the pan. Cook for 6 minutes until you can see the sides lifting a little. You should be able to lift it a little with a spatula to see that the bottom has cooked.
Transfer to the grill and cook for 5 minutes before carefully removing and adding the mozzarella, tomatoes and some optional cracked black pepper or dried chilli flakes.
Place back under the grill for about 3 minutes until the mozzarella is melted and golden on top and the tomatoes are softened.
Garnish with some fresh basil, slice up and enjoy!
Alternatively allow to cool before popping in a tupperware and keeping in the fridge until required.
Notes
Note: if you do not have a non stick frying pan, make sure to grease before you start cooking
Some coconut flours are more dense than others and soak up liquid faster- you don't want to leave the batter too long as it will get too thick. Add 1 or 2 extra tablespoons of water if needed to ensure a smooth pourable batter.
Recipe by at https://thelowcarbkitchen.co.uk/low-carb-pesto-pizza/