fried banting pizza

WINNER! BANTING! LCHF!

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INGREDIENTS (for 1 pizza)

  • 200g pumpkin, chopped up
  • 2 tbsp psyllium husks
  • 1 eggs
  • ¼ tsp salt
  • 1T butter for pan

DIRECTIONS

  1. Preheat oven to 200*
  2. Steam or boil the pumpkin until it is completely mushy.
  3. Using a stick blender or food processor, puree the pumpkin until smooth.
  4. Add the husks, eggs and salt and blend again.
  5. Leave it to stand for no less than 15 minutes to thicken into dough.
  6. In a heavy based pan that can go in the oven, lightly grease and the spread the dough and fry the pizza base on a medium heat until nicely coloured on the outside and cooked in the middle, it requires flipping over a few times
  7. Top with your favourite pizza toppings
  8. Bake in pan until cheese has melted
  9. Put the pan back on the stove, add about 1T butter, and fry for another couple of minutes, until the base has gone all crispy
  10. Serve!
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4 thoughts on “fried banting pizza

  1. janimey says:

    This looks like a great idea, have recently become a pumpkin convert, as I have always been put off of the prepping (peeling, chopping), so I shall most definitely give this a try – thank you.

    Like

  2. Ludicer says:

    We were very hopeful before making this pumpkin pizza base, but were deeply disappointed as the texture and taste is nothing like pizza. Total waste of time and money … would rather not venture into the murky waters of carb-free pizza :’)

    Like

    • francescapac says:

      Hi Ludicer, low carb banting pizzas won’t ever be the same as normal pizza – there isn’t any gluten to make it stretchy, and the pumpkin will give it a pumpkin flavour. These are really just options as containers for your pizza toppings 🙂

      Like

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