Heat the olive oil in a frying pan and cook the garlic for 3 minutes.
Finely chop the mushrooms and add to the garlic. Cook for 5-7 minutes until cooked
Remove from the heat and add the spinach. Stir well.
Add the Parmesan, salt and pepper and mix.
In a bowl add the mozzarella, cream cheese and butter. Melt either in the microwave for 30-60 seconds or over a bain marie (saucepan of hot water).
Add the beaten egg and coconut flour and mix into a dough, making sure all ingredients are combined well.
Lay the dough on the prepared baking sheet.
Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large circle, about 5 mm thick.
Mark a circle in the middle of the dough (I used a dessert bowl for the circle outline) and with a sharp knife, cut 4 lines into the center of this circle. You want to make a star of triangles that you can pull back towards the filling.
Spread the spinach mushroom mixture on the dough in the middle of the ring.
Top with the gorgonzola cheese.
Sprinkle with the chopped walnuts.
Cut the outside edge of the ring into strips about an inch wide. These are going to be pulled over the filling.
Bring one point of the centre stars/triangles over the filling as well as bringing the outer edge of the dough inwards. Press the two together and continue until you have a wreath/ring.
Place on a baking tray and bake at 190C/385F for 25 minutes until golden.
Remove from the oven, slice and serve. Note: When I removed mine from the oven, I scored over the folded strips to give the ring a bit more definition.
Makes 12 slices
Nutritional Info per slice: 156 Calories, 12g Fat, 7g Protein, 4g Total Carb, 2g Fibre, 2g Net Carbs