Low Carb Pizza
3 egg whites
2 tsps ghee or coconut oil
30g button mushrooms, finely sliced
5 cherry tomatoes, chopped
a pinch of sea salt and ground black pepper
1/2 tsp dried oregano or fajita seasoning
1 tbsp tomato purée
20g cooked ham, finely chopped
15g Cheddar cheese, grated (use dairy free if preferred)
a few fresh basil leaves (optional)
Crack the eggs and egg whites into a large jug and beat with a fork.
Prepare a medium grill. Melt half of the ghee / oil in an ovenproof frying pan or skillet over a medium heat.
Add the mushrooms and fry gently for 2-3 minutes, stirring occasionally until soft.
Add the tomatoes and fry for 2 minutes, stirring occasionally.
Add the salt, pepper and oregano and stir well. Transfer the contents of the pan to a plate.
Heat the remaining ghee/oil in the pan. Pour the egg mixture into the pan. Cook for 4-5 minutes or until the edges are firm.
Remove the pan from the heat. Using a teaspoon, dot the tomato purée around the ‘pizza’. Top with the cooked vegetables, ham and cheese, distributing evenly.
Place the pan under the grill and cook for several minutes, until the cheese has melted. Serve garnished with fresh basil (if using).
Store any leftovers in an airtight container and refrigerate for up to 1 day.