6 Servings 20 min Cook
2 Cup, shredded Mozzarella Cheese
3 Cup Almond Flour
2 Tbsp Cream Cheese
1 Medium Egg
1 Dash Salt
1/2 Tsp Rosemary
1/4 Cup Tomato Sauce
1/2 Tsp Garlic
1/3 Cup, grated Parmesan Cheese
3 Oz Pepperoni
2 Pepper Jalapeno Peppers
1 Tbsp, chopped Basil
Preheat oven to 425 degrees F.
Mix 1 1/2 cups of the shredded/grated cheese and almond flour/meal in a microwaveable bowl.
Add the cream cheese.
Microwave on high for 1 minute.
Stir and then microwave on high again for another 30 seconds.
Add the egg, salt, rosemary and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment and roll into a circular pizza shape.
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.
Make fork holes all over the pizza base to ensure it cooks evenly
Slide the baking parchment with the pizza base, on a baking tray or pizza stone, and bake for 12-15 minutes, or until golden brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking parchment) and continue baking until the top has browned.
Once cooked, remove from the oven and add toppings, such as garlic, tomato sauce, remaining mozzarella, parmesan, pepperoni, jalapenos, and basil.
Return to the oven and bake for 5 minutes more until cheese is melted.