The dough is simple. The sauce is simple. This can easily be made WITHOUT a microwave! Shocker huh?
We haven’t had a microwave for almost 9 years. We get along great without it and this recipe works just fine on the stovetop!
The crust recipe is the usual fathead dough.
3 cups shredded mozzarella
2oz cream cheese
2 eggs, room temperature
1 tsp baking powder
1 1/2 cup almond flour
Mix mozzarella and cream cheese in medium saucepan until it is melted and the cream cheese incorporates into it.
Remove from heat and using a wooden spoon work in the 2 eggs. Room temperature is needed so they do not cool down the cheeses.
Then add in the almond flour and baking powder. It will take some elbow power, but keep pressing and stirring until it is uniform.
Press out into a parchment lined baking sheet.
Bake at 425F for 8 to 10 min until it has a light brown coloring.
Whack on the counter to break the bubble that forms in the middle.
Top with your sauce!
I chose to make my own, of course!!
Put all in a bowl. Whisk well. Use to sauce up your pizza crust after the 1st crust baking.
It makes enough for 3 medium sized, 8 sliced pizzas. It keeps well in the refrigerator. I would also recommend using it in my Chicken Caccitore recipe!
I recommend this way of layering your pizza.
Sauce, cheese, toppings, cheese!
Don’t be afraid to mix a little cheddar in with your mozzerella for variety!
Bake for 10 min after you top your pizza.
Put under broiler for 1 to 2 min.
You have to watch it at this point because it can burn easy under the broiler.
So as far as carbs go, I am figuring that MY particular one with uncured pepperoni is approximately 3.5g net carbs per slice.
It helps to let the pizza cool 10 minutes on the pan before cutting!
Go make some pizza and be merry!!