PREP TIME: 10 minutes
COOKING TIME: 30 minutes
MAKES 4 servings
Who doesn’t like pizza? Pizza may be the food that low-carb, gluten-free, and Paleo dieters miss the most. This pizza crust, made from an ingenious blend of mozzarella cheese and almond flour, tastes very similar to the real thing. It is identical to the recipe for Mozzarella Pastry Dough on here, but here is reduced to a manageable size for hand-forming into the perfect thin-crust pizza. Experiment with your favorite toppings!
1 cup (110 g) almond flour
¼ teaspoon fine sea salt
1 teaspoon baking powder
2 tablespoons unsalted butter
½ cup (55 g) grated Parmesan cheese
1 cup (110 g) shredded low-moisture mozzarella cheese
1 large egg
¼ cup (60 ml) store-bought all-natural marinara or pizza sauce (no added sugar)
4 ounces (110 g) fresh mozzarella cheese, sliced
2 ounces (55 g) fresh (soft) goat cheese, crumbled
2 ounces (55 g) blue cheese, crumbled
10 slices pepperoni
4 slices prosciutto, torn, for garnish
Fresh arugula, for garnish
- Preheat the oven to 400°F (205°C).
- Make the pizza dough: Place the almond flour, salt, and baking powder in a mixing bowl and whisk thoroughly.
- Place a large saucepan over low heat and add the butter, Parmesan cheese, and mozzarella cheese. Stirring constantly, melt the butter and cheese (they may look separated at this point, but they will incorporate when mixed with the other ingredients).
- Pour the cheese-butter mixture into the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low speed, add the almond flour mixture and the egg, then turn the speed to high. Continue to mix for 1 to 2 minutes, until you have smooth, soft dough. Alternatively, you can use an electric hand mixer or good old-fashioned elbow grease, but a stand mixer works best.
- Allow the dough to cool slightly. Place a large piece of parchment paper on the counter and form the dough into a 12 by 8-inch (30.5 by 20-cm) rectangle directly on the paper. Try to keep the crust as thin as you can.
- Place the parchment directly onto the middle rack of the oven and par-bake for 10 minutes.
- Remove the dough from the oven, spread on the marinara sauce, and then add the remaining toppings except the prosciutto and arugula. Place the pizza back in the oven and bake for 15 to 20 minutes, until golden and bubbling.
- Garnish the hot pizza with the prosciutto slices and fresh arugula and serve immediately. Store leftovers in the refrigerator for up to 3 days.