It’s National Pizza Day and we cannot be happier! I am so grateful to the Egyptians, Romans and Greeks who kicked off the tradition of eating flatbreads with toppings, which later evolved into pizza as we know it today. The modern birthplace of pizza is said to be in Naples, a city located in the Southwestern part of Italy’s Campania region. Of course, people from all over the world have been experimenting with pizza bases and toppings and today you will get smaller slices, bigger slices, gluten-free bases, cauliflower bases, vegan-friendly pizzas, meaty pizzas – you name it.
This year, my family and I will be celebrating National Pizza Day with a healthy twist. I’ve been trying my best to dine gluten-free as far as possible (it’s not always that easy, especially in a family setup) and came across this recipe, developed by SAMFA, the South African Mushroom Farmers’ Association. It’s a brilliant, carb-clever option even for those who just want to watch their weight too.
Preperation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Takes a bit of effort
500 g Fresh Mushrooms, finely chopped (or minced in a food processor)
2tbsp coconut oil
500g beef mince
1 onion, finely chopped
2 cloves garlic, crushed
1/2 cup Parmesan cheese
salt and freshly ground black pepper, to taste
pizza toppings of your choice (SAMFA suggests some mozzerella and peppers)
- Heat the oven to 220°C. Fry the mushrooms in the coconut oil, stirring often, until golden brown, about 5 – 8 minutes. You may have to do this in batches.
- Using your hands, thoroughly combine the mushrooms with the beef mince, onion, garlic, egg, Parmesan, salt and pepper.
- Line a baking tray with parchment paper, or use a large, round pizza stone.
- Flatten the meat and mushroom mixture onto the paper, about 1cm thick. Bake for 10 – 15 minutes.
- Add the toppings of your choice and return to the oven for 5 minutes, until the cheese is melted and golden. Cut into slices and serve with a salad.