Ingredients
For the crust:
1 ½ cups shredded mozzarella cheese
2 tbsp cream cheese
¾ cup almond flour
1 large egg
½ tsp baking powder (optional, for a lighter crust)
Pinch of salt
For the topping:
¼ cup low-carb pizza sauce (or sugar-free marinara)
¾–1 cup shredded mozzarella cheese (for topping)
Optional toppings: pepperoni, sausage, mushrooms, bell peppers, onions, etc.
Instructions
- Preheat oven
Set to 425°F (220°C). Line a baking sheet or pizza pan with parchment paper (as in your image).
- Make the crust
In a microwave-safe bowl, combine:
Shredded mozzarella and cream cheese.
Microwave for 1 minute, stir, then microwave another 30 seconds until fully melted and smooth.
Add almond flour, egg, baking powder, and salt.
Mix with a spatula (or hands) until it forms a smooth dough.
If sticky, dust with a little almond flour.
- Shape the crust
Place the dough on the parchment paper and flatten into a circle about ¼ inch thick.
Use a fork to poke small holes (to prevent bubbles).
- Pre-bake the crust
Bake for 8–10 minutes until golden brown.
- Add toppings
Remove the crust, then spread pizza sauce evenly.
Top with shredded mozzarella and any desired toppings.
- Bake again
Return to the oven for another 5–7 minutes, or until cheese is melted and bubbly with golden brown spots.
- Cool slightly & serve
Let the pizza rest for a few minutes before slicing. This helps it firm up.
Tips
For a crispier crust: flip it halfway through the first bake.
For a nut-free version: use 1/4 cup coconut flour instead of almond flour (reduce slightly — coconut flour absorbs more moisture).
Store leftovers in the fridge for up to 3 days; reheat in the oven or air fryer.