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I had so many doubts when it came to this recipe. With a Cheese base, I expected it to be soggy, wilted and greasy. I am happy to say I was WRONG!

This is easily THE best pizza crust I have ever had that is low carb. It tastes just like regular pizza crust. It has structure, rigidity, crunch, flavor, and is extremely close if not exactly like store bought frozen pizza. (Depends on the kind you typically buy, of course 😉.

Note: It looks burnt - but it was perfect! Don't like the color, lessen the bake time :)

Recipe obtained from DitchtheCarbs.com Ingredients

  • 170g / 6oz / 1 3/4cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
  • 85g / 3oz / 3/4cup almond meal/flour
  • 2 tbsp cream cheese
  • 1 egg
  • pinch salt to taste
  • Seasonings to taste ( I used Basil, Oregano, Onion Powder)





Directions
  1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
  2. Stir then microwave on HIGH for another 30 seconds.
  3. Add the egg, salt, rosemary and any other flavourings, mix gently.
  4. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape (see photos above). Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
  5. Make fork holes all over the pizza base to ensure it cooks evenly.
  6. Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.  ( I have a gas stove and did 10 min. So I would probably keep an eye on it at 7-8 min and go from there)
  7. To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
  8. Once cooked, remove from the oven and add all the toppings you like. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes





Recipe Notes

Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
Nutrition panel is for base only as toppings will vary widely depending on what was added and how much.
Nutrition Facts below taken from SparksPeople Analyzer and reflects the nutrition facts for the entire crust. This does not include sauce or toppings.









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