Ingredients
Method
- Preheat your oven to 425°F.
- In a large microwave-safe bowl, combine the mozzarella and cream cheese. Microwave for 90 seconds, stirring halfway through, until melted and smooth.
- Stir in the almond flour and beaten egg until a dough forms. If the dough feels too sticky, add a little more almond flour. Knead with your hands until it comes together.
- Place the dough between two large sheets of parchment paper. Roll it out into a 10-inch circle, about 1/3-inch thick.
- Remove the top parchment sheet. Transfer the bottom sheet with the dough onto a pizza pan or an upside-down baking sheet.
- Poke the dough all over with a fork to prevent bubbling and ensure even baking.
- Bake the crust for 8 to 10 minutes, until it's lightly golden.
- Take the crust out of the oven. Spread pizza sauce over it, then add cheese and your favorite toppings.
- Return to the oven and bake for another 5 to 10 minutes, until the cheese is bubbly and the edges are crisp. Slice and enjoy right away.
Nutrition
Notes
If the dough sticks to the parchment, lightly spray the paper with non-stick cooking spray or dust with a little almond flour before rolling.
For a dairy-free version, use dairy-free mozzarella and cream cheese substitutes.
Store leftover pizza in the fridge for up to 3 days; reheat in a skillet or oven to keep the crust crisp.
Make ahead: prepare the crust, bake it, then cool and refrigerate. Add toppings and bake when ready.
Don't over-knead the dough or it can become tough; just mix until it holds together.