(Total Time: 1 HOUR 25 MIN| Serves: 4)
For the base:
1 cup almond flour
1/2 cup sunflower seeds, minced
1/2 cup sesame seeds, minced
1/4 cup flaxseed meal
1 1/2 tbsp psyllium husk
3 tbsp coconut oil, melted
2 cups hot water
For the topping:
1 small tomato, sliced
½ cup button mushrooms, sliced
½ cup mozzarella, sliced
1 tsp salt
2 tbsp olive oil
½ tsp dried oregano
First, you’ll have to prepare the crust. In a large bowl, combine together all dry crust ingredients and mix well. Add coconut oil and pour in two cups of boiling water. Let it sit for one hour.
Line a small baking pan with some parchment paper and add half of the crust mixture. Flatten the surface with your hands as evenly as possible and top with half of the toppings. The mixture will give you two small pizzas.
Loosely cover with aluminum foil and set aside.
Plug in the instant pot and set the trivet at the bottom of inner pot. Pour in one cup of water and place the pan on top.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and cook for 5 minutes on high pressure.
When done, perform a quick pressure release and open the lid. Remove the pan from the pot and repeat the process with the remaining ingredietns.
Per Serving(Calories 233 | Total Fats: 19.2g | Net Carbs: 4.3g | Protein: 4.3g |Fiber: 8.5g)