Low Carb Pepperoni Pizza
- 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
- 1 cup ~4 oz. mozzarella cheese
- ½ cup Rao’s tomato sauce
- 16 slices pepperoni
- Optional: sprinkled oregano
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.
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.
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.
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.
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.
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.
Flip the pizza to the other side and bake for another 2-4 minutes.
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).
Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
Let cool slightly, cut into slices, and serve. Optionally, sprinkle oregano over the top!
This makes 6 slices of pizza in total. Each slice has 335 Calories, 27g Fats, 3.2g Net Carbs, and 18.2g Protein.