Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy removal of the crust.
- In a microwave-safe bowl, combine the shredded mozzarella and softened cream cheese. Microwave on high for 1 minute, stirring halfway through, until the cheeses are melted and well combined.
- Stir in the almond flour, eggs, baking powder, and optional seasonings into the melted cheese mixture until a dough forms. The dough should be sticky but manageable.
- Place the dough onto the prepared baking sheet. Use your hands or a rolling pin to spread it into a thin, even layer, about 1/4-inch thick.
- Bake the crust in the preheated oven for 10-12 minutes, or until it's golden brown and crispy around the edges. Remove from the oven, add your favorite keto-friendly toppings, and return to the oven for another 8-10 minutes, or until the toppings are heated through and the cheese is melted.
Notes
Chef's Tips:
• For a crispier crust, bake the base longer before adding toppings.
• Avoid overworking the dough to prevent a tough texture.
• Serve with a fresh salad to complement the richness of the pizza.
Food Safety:
• Ensure eggs are fresh and stored properly to avoid foodborne illness.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.