Servings: 8 slices
Net Carbs: ~3g per slice
Prep Time: 10 min | Cook Time: 15 min
Ingredients:
For the crust:
1 ½ cups shredded mozzarella cheese
2 tablespoons cream cheese
¾ cup almond flour
1 teaspoon baking powder
1 egg
½ teaspoon garlic powder (optional)
½ teaspoon Italian seasoning (optional)
For the topping:
¼ cup low-carb tomato sauce or sugar-free marinara
1–1½ cups shredded mozzarella cheese (for topping)
Optional: pepperoni, mushrooms, or veggies
Instructions:
Preheat the oven
Set to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper.
Make the crust
In a microwave-safe bowl, add shredded mozzarella and cream cheese.
Microwave for 1 minute, stir, then microwave another 30 seconds until fully melted and smooth.
Add almond flour, baking powder, egg, and optional seasonings. Mix until a dough forms.
Form the base
Place the dough between two pieces of parchment paper and roll into a circle (about ¼-inch thick).
Remove top parchment and place the dough (on bottom parchment) onto your baking pan.
Pre-bake the crust
Bake for 7–8 minutes, until lightly golden brown.
Add toppings
Spread tomato sauce evenly over the crust.
Add shredded mozzarella and any toppings you like.
Bake again
Return to oven for 5–7 minutes, until cheese is melted and bubbly.
Cool & serve
Let cool 2–3 minutes before slicing for best texture.
Tips:
For a crispier crust: flip the crust halfway through pre-baking and bake 2 extra minutes before adding sauce.
You can substitute almond flour with coconut flour (use only ¼ cup).
Store leftovers in the fridge for up to 3 days — reheat in the oven or air fryer for a crispy finish.
enjoy