• 170g / 6oz / 1 3/4cups pre shredded/grated cheese mozzarella is the best or Edam/mild cheese
• 85g / 3oz / 3/4cup almond meal/flour
• 2 tbsp cream cheese
• 1 egg
• pinch salt to taste
• ½ tsp dried rosemary/ garlic or other flavourings optional
• your choice of toppings such as pepperoni peppers, cherry tomatoes, olives, ground/mince beef, mushrooms, herbs etc

Instructions

1. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
2. Stir then microwave on HIGH for another 30 seconds.
3. Add the egg, salt, rosemary and any other flavourings, and mix gently until the dough absorbs all of the egg and looks uniform.
4. For a large family-size pizza: place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. For personal pizzas or calzones: divide the dough in half and form circles about the size of your dinner plates. Remove the top baking paper/parchment. 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.

Pizza:

• Make fork holes all over the pizza base to ensure it cooks evenly.
• Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
• To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
• 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.

Calzones:

• Put pre-cooked fillings on one half, leaving an edge clear. Fold over the fillings and seal. Bake on the parchment paper on a cookie sheet at 400 for 12-15 minutes. Rotating the cookie sheet halfway through will help it brown evenly.

Cool before eating, and you will be able to pick it up easily to eat.

Recipe Notes

Nutrition panel is for base only as toppings will vary widely depending on what was added and how much. Nutrition Facts

• Servings: 2
• Amount per serving
• Calories 196
• % Daily Value*
• Total Fat 15.3g 20%
• Saturated Fat 5.9g 29%
• Cholesterol 106mg 35%
• Sodium 213mg 9%
• Total Carbohydrate 3.6g 1%
• Dietary Fiber 1.1g 4%
• Total Sugars 0.6g
• Protein 12.8g
• Vitamin D 8mcg 39%
• Calcium 60mg 5%
• Iron 1mg 5%
• Potassium 41mg 1%

tags: vegetarian, low-carb