Low-Carb Ham and Mushroom Pizza
Low-Carb Pizza with Ham and Mushrooms is a classic, flavorful, and easy-to-prepare recipe using a pre-made pizza base.
The topping combines tomato, mozzarella, cooked ham, and button mushrooms. The most important technical aspect is managing moisture: mushrooms must be cooked separately, and mozzarella must be well-drained.
In this recipe, the toppings are distributed in controlled quantities to highlight each ingredient without weighing down the base.
The result is a balanced low-carb pizza, soft in the center and drier at the edges.
For this recipe, you can use our Low-Carb Pizza Base – 190 g, ready to be topped and baked.
Ingredients for 1 pizza
| Ingredient | Quantity |
|---|---|
| Low-Carb Pizza Base | 1 base of 190 g |
| Thick tomato passata with no added sugar | 50 g |
| Well-drained fiordilatte mozzarella | 60 g |
| Cooked ham | 45 g |
| Fresh button mushrooms | 80 g |
| Extra virgin olive oil | 5 g |
| Garlic | ½ clove, optional |
| Fresh parsley | approx. 2 g |
| Dried oregano | to taste |
| Black pepper | to taste, optional |
| Salt | to taste |
⏱ Preparation time
Preparation: 10 minutes
Cooking mushrooms: 7–8 minutes
Cooking Low-Carb Pizza Base: 5–8 minutes
Resting after cooking: approx. 1 minute
Total time: approx. 25 minutes
Servings: 1 pizza, for 1–2 people
How to prepare Low-Carb Pizza with Ham and Mushrooms
1. Prepare the mozzarellaCut the mozzarella into small cubes or strips. Place it in a colander and let it drain for at least 20 minutes. Before using, gently pat it dry with kitchen paper. Overly moist mozzarella would make the center of the pizza soggy. 2. Clean the mushroomsRemove the ends of the stems and clean the mushrooms with a slightly damp cloth or a kitchen brush. Avoid soaking them in water. Slice them thinly and evenly. |
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3. Cook the mushroomsHeat 3 g of extra virgin olive oil in a large pan. If desired, add half a clove of garlic and let it flavor briefly. Add the mushrooms and cook over medium-high heat for about 7–8 minutes, stirring frequently. They should lose their vegetable water and become dry. Season with very little salt only at the end. Remove the garlic and add some of the chopped parsley. 4. Preheat the ovenTurn on the oven and bring it to a temperature between 220 and 240°C. If using a baking tray, let it heat up in the oven. A preheated surface helps the base maintain a drier consistency. |
5. Prepare the tomato sauce
Pour the tomato passata into a bowl. Add a little salt, a pinch of oregano, and the remaining extra virgin olive oil.
Mix well. If the passata is very liquid, reduce it briefly and let it cool before using.
6. Top the base
Place the Low-Carb Pizza Base on a sheet of baking paper.
Spread a thin layer of tomato sauce, leaving a small border free. Add the well-drained mozzarella and the cooked mushrooms.
Do not pile too many ingredients in the center.
7. Bake the pizza
Transfer the pizza to the hot baking tray and bake.
Bake for 5–8 minutes, carefully checking the cooking in the last few minutes. The pizza is ready when the mozzarella is melted and the crust has reached the desired consistency.
8. Add the cooked ham
Remove the pizza from the oven and immediately distribute the cooked ham.
The pizza's heat will be enough to warm it without drying it out. If you prefer the ham more cooked, you can add it during the last 2 minutes of baking.
Finish with the remaining parsley and, if desired, a little black pepper. Let it rest for about 1 minute and serve.
Chef's tips
- Always cook mushrooms before distributing them on the pizza.
- Use a large pan and medium-high heat so the water evaporates more quickly.
- Salt the mushrooms only at the end of cooking.
- Let the mushrooms cool down before putting them on the base.
- Drain and pat the mozzarella dry thoroughly.
- Use a thick passata and do not exceed the indicated quantity.
- Add the cooked ham preferably after baking to keep it soft.
- Do not overuse salt: the base, mozzarella, and ham are already savory.
- For a crispier result, use a preheated baking tray.
- Avoid mushrooms in oil or preserved in ready-made sauces, which may add fats, sugars, or moisture.
How to choose cooked ham
For this recipe, a good quality cooked ham with a high meat percentage and a simple ingredient list is preferable.
Check the label and, when possible, avoid products containing:
- significant amounts of added sugars;
- glucose syrups;
- starches and flours;
- flours;
- maltodextrins;
- added vegetable proteins;
- sweet glazes.
A small amount of dextrose may be present for technological reasons. Always consider the carbohydrates listed in the nutritional declaration.
⚠️ Low-carb 주의사항
- The tomato passata must be free of added sugars.
- Cooked ham may contain sugars, starches, or maltodextrins, depending on the producer.
- Fresh mushrooms are preferable to preparations preserved in sauces or seasonings.
- Mozzarella contributes a small amount of naturally occurring carbohydrates in milk.
- The recipe contains gluten and milk.
- The Low-Carb Pizza Base may contain traces of other allergens.
- Inclusion in a ketogenic diet depends on the portion, chosen ingredients, and overall dietary plan.
Nutritional values — Complete dish
Estimated values considering a final cooked pizza weight of approximately 390 g.
| Average nutritional value | Per 100 g |
|---|---|
| Energy | 151 kcal |
| Energy | 632 kJ |
| Fats | 5.7 g |
| of which saturates | 2.5 g |
| Carbohydrates | 2.8 g |
| of which sugars | 1.0 g |
| Fiber | 19.6 g |
| Proteins | 12.0 g |
| Salt | 1.2 g |
Nutritional note
Nutritional values are an estimate calculated for the complete recipe, considering:
- 1 Low-Carb Pizza Base of 190 g;
- 50 g of tomato passata;
- 60 g of fiordilatte mozzarella;
- 45 g of cooked ham;
- 80 g of fresh button mushrooms;
- 5 g of extra virgin olive oil;
- parsley, oregano, and a minimal amount of salt;
- final cooked weight of approximately 390 g.
Values may vary significantly based on the cooked ham, mozzarella, passata, amount of salt, and water lost by the mushrooms during cooking.
Frequently asked questions
Can I use frozen mushrooms?
Yes, but they must be cooked separately until all the water has evaporated. Do not distribute them frozen on the base.
Can I use canned mushrooms?
Yes, provided they are plain and free of sauces or added sugars. Drain, rinse, and dry them thoroughly before use.
When should I add the cooked ham?
It is preferable to add it immediately after taking the pizza out of the oven. If you prefer it hotter, add it during the last 2 minutes of baking.
Can I prepare a white version?
Yes. You can omit the tomato sauce and keep mozzarella, mushrooms, and cooked ham. In this case, it is not necessary to increase the amount of mozzarella.
How do I prevent the pizza from being watery?
Drain the mozzarella, pre-cook the mushrooms, and use a small amount of thick passata. The oven must be fully preheated.
Is this pizza suitable for a ketogenic diet?
The base contains much fewer carbohydrates than a traditional base. However, compatibility with a ketogenic diet depends on the ham, passata, portion size, and the overall dietary plan followed.
Conclusion
The Low-Carb Pizza with Ham and Mushrooms is a classic recipe that primarily requires careful moisture management.
The mushrooms must be cooked and dried, the mozzarella must be well drained, and the cooked ham should preferably be added after cooking.
With these precautions, the 190g Low Carb Pizza Base remains more stable, and the topping is flavorful, balanced, and well distributed.
To learn more
If you want to read a complete guide on cooking, toppings, and using the ready-made base: Low carb pizza: how to prepare it with a ready-made base.
Discover our Low Carb Pizza Base – 190 g and the Low Carb Pizza and Focaccia Bases collection.