
Low Carb Pepperoni Pizza
Ingredients
Pizza Base
- 2 cups ~8 oz. mozzarella cheese
- ¾ cup almond flour
- 1 tablespoon psyllium husk powder
- 3 tablespoons ~1.5 oz. cream cheese
- 1 large egg
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
Toppings
- 1 cup ~4 oz. mozzarella cheese
- ½ cup Rao’s tomato sauce
- 16 slices pepperoni
- Optional: sprinkled oregano
Instructions
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Preheat oven to 400F. Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl. This is about 8 oz. of cheese.
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Microwave the cheese until fully melted and pliable. Try not to have any more browning than the picture indicates (browned cheese will go hard). This took me ~90 seconds. Add 3 tbsp. cream cheese and 1 egg to the cheese and mix it in well.
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Add 3/4 cup almond flour, 1 tbsp. psyllium husk powder, 1 tbsp. Italian seasoning, 1/2 tsp. salt and pepper to the cheese mixture and mix together.
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As you mix the dough, it should become cool enough to work with your hands. Knead the dough together until you can form a round ball.
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Plop the ball onto a silpat (these are awesome, by the way) with 1 tsp. olive oil to keep it easy to work with. Press the dough out with your hands, forming a circular pattern as you press outward.
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Bake the pizza for 10 minutes on one side and remove from the oven. I prefer to bake the pizza on an upside down cookie sheet – this allows for the pizza to spread out slightly without being constricted or contorted by the edges of the cookie sheet.
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Flip the pizza to the other side and bake for another 2-4 minutes.
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Remove the pizza from the oven and top with toppings of your choice (in this case: 1/2 cup Rao’s tomato sauce, 1 cup mozzarella cheese, and 16 slices pepperoni).
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Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
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Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!
Recipe Notes
This makes 6 slices of pizza in total. Each slice has 335 Calories, 27g Fats, 3.2g Net Carbs, and 18.2g Protein.
