| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Servings |
serves
|
Ingredients
- 175 grams cheese grated (I use a combo of mozzarella, Parmesan and cheddar)
- 50 grams almond meal (1/2 cup)
- 30 grams cream cheese
- 1 large eggs
- 1/2 tsp rock salt to taste
- 1/4 tsp black pepper to taste
Ingredients
|
Instructions
- Put the grated cheese and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds.
- Add the egg, salt, and almond meal, mix gently.
- Place in between 2 baking sheets and roll into a circular pizza shape.
- Remove the top baking sheet. 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.
- Place the baking sheet with the pizza base on a baking tray or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
- To make it really crispy and sturdy, flip the pizza over once the top has baked to a golden colour. I turn the pizza onto the baking paper I used to roll out the pizza base, then slide it back onto the baking tray.
- 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.
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