Korean Veggie Pizza

This Korean Veggie Pizza combines the flavors of traditional Korean cuisine with a healthy, low-carb twist. Topped with vibrant vegetables and a spicy gochujang sauce, it’s a delicious and nutritious alternative to regular pizza.

Ingredients

• Almond flour - 1 cup
• Shredded mozzarella cheese - 1 cup
• Cream cheese - 100 grams
• Egg - 1 large
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Zucchini - 100 grams, thinly sliced
• Red bell pepper - 50 grams, thinly sliced
• Mushrooms - 50 grams, sliced
• Green onions - 2, chopped
• Gochujang - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sesame seeds - 1 tablespoon

Steps

1. Preheat your oven to 200°C (400°F).
2. In a mixing bowl, combine almond flour, shredded mozzarella cheese, cream cheese, egg, baking powder, and salt. Mix until a dough forms.
3. Place the dough on a parchment-lined baking sheet and spread it out into a round pizza shape, about 1/2 inch thick.
4. Bake the crust in the preheated oven for 10-12 minutes, or until golden and firm.
5. While the crust is baking, prepare the veggie topping. In a bowl, mix zucchini, red bell pepper, mushrooms, green onions, gochujang, soy sauce, and sesame oil.
6. Remove the crust from the oven and evenly spread the veggie mixture on top.
7. Return the pizza to the oven and bake for an additional 10-15 minutes, or until the vegetables are tender.
8. Once done, sprinkle sesame seeds over the top before slicing and serving.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from fresh vegetables.

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