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- So, we’re going to start by taking 100 grams of shredded mozzarella cheese, 1 tablespoon of cream cheese and then just put it in the microwave for one minute. Once it comes out, give it a good mix till it’s all incorporated together, then we’re going to add some salt, some garlic bread seasoning and our almond flour, and give that all a good whisk again, till everything is nicely incorporated then you microwave it for 30 seconds more
- Once that’s done, your going to add in that egg and you’re going to whisk, whisk, whisk everything in it so you get a nice lovely dough. And the first part of making the dough is over. Now we’re going to get our baking tray with some parchment paper. I’m going to oil my hands so that I can handle the dough with ease and make a nice little circular shape on the parchment paper. You can alternatively put another sheet of parchment paper on top of this and roll it out, or you can do my method of finger pressing. Either way is fine. Then I’m going to fork things up a little bit and just poke a few holes so that it that doesn’t bubble up in the oven. Once that’s done we’re going to put this in the oven for a good 15 minutes at 200 degrees Celsius to cook all the way through.
- Now that it’s done we’re going to flip it over, see it’s lovely and golden. Now we’re going to put our toppings on. I’m going to start with a lovely keto tomato sauce that I’m putting on, put some mozzarella cheese and some ham. And finally, some delicious pan-fried mushrooms. Once that’s done it goes in the oven for another 10 minutes or till the cheese’s is melted to your liking And there it is, our almond flour or fathead pizza crust with ham and mushroom topping is ready!
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