Paleo/Low Carb Pizza
- 1 12 cups mozzarella cheese, shredded
- 2 tablespoons cream cheese, cubed
- 1 egg
- 1 pinch garlic salt, to taste
- 34 cup almond flour
- Preheat oven to 425 degrees.
- Put mozzarella & cream cheese in a medium size microwaveable bowl.
- Microwave for 1 min, stir and then another 30 sec, stir (very hot!
- ).
- Stir in egg & almond flour.
- Wet hands and spread dough on parchment paper.
- It should spread evenly with dough-like consistency (if stringy then your cheese has hardened too much - pop back in the microwave for 10-20 seconds).
- NOTE: the first time I made this, I spread the crust too thin.
- I ended up with a dried-out crust.
- So if you want really thin crust pizza -- only leave it in for 8 minutes, add toppings and put back in for 4-5 minutes.
- If you go for 12-14 before toppings, you crust will be too dry.
- The thicker the crust, the more flexibility you'll have.
- Dock (poke rows of holes) with a fork to avoid bubbling.
- Sprinkle with garlic salt.
- Put in 425 degree oven.
- After about 8 minutes, check it and poke holes where any large bubbles may be.
- Continue cooking for a total 12-14 min, or until slightly brown on top.
- Here is what I do for the toppings:.
- Keep in mind that the toppings only cook long enough for the cheese to melt.
- Therefore, any meats you add need to be fully cooked.
- .
- Add a thin layer of pizza sauce, cheese and then any veggies or cooked meats.
- Then back in the oven until cheese is melted.
- Caution, cook too long and your crust will dry out, so don't go crazy with the toppings.
mozzarella cheese, cream cheese, egg, garlic salt, almond flour
Taken from www.food.com/recipe/paleo-low-carb-pizza-517395 (may not work)