Ingredients
2 cups shredded mozzarella cheese
1 oz cream cheese (or 2 tablespoons)
1 cup almond flour
1 egg
1 tsp baking powder
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
Directions
1. Pre-heat oven to 450F.
2. If you don’t have almond flour (I didn’t, when I made this), you can easily chop a bunch of almonds to hell in a food processor and get the same thing. Just make sure to not blend it so much that it becomes almond butter.
3. Add mozzarella and cream cheese to a large microwave-safe bowl and microwave for 45-60 seconds.
4. Remove from microwave and add in egg, almond flour, baking powder, Italian seasoning, garlic powder, and onion powder. Mix with a spoon or spatula until well incorporated.
5. Transfer dough onto a large piece of parchment paper and cover with another piece of parchment paper. Flatten out dough using a rolling pin to about 1/4 inch thick. Remove top parchment paper and shape with hands to even out the dough, if needed.
6. Transfer pizza on the parchment paper onto a baking sheet or pizza stone and bake for 10 minutes.
7. Remove from oven (keep the oven on) and add the sauce, cheese, and whatever else.
8. Bake pizza for another 5-8 minutes or until the cheese is bubbly.
Blah Blah
This was phenomenal, both in how “pizza-y” it feels, how non-almondy it tastes, and the fact that there’s nothing weird in it. There are some cauliflower and almond flour-based pizza crusts you can buy, but more often than not there additives you might not want, or it ratchets up the carb count.
Here’s my misshapen attempt. Give me a break; it’s my first time in a long time using a rolling pin. There’s sauce, mozzarella cheese, pepperoni as the topping here (duh), plus some parsley flakes.
