Low-carb keto-friendly pizza
Ingredients:
- 3 Method Steps
- 140g (1 1/3 cups) mozzarella, coarsely grated
- 55g (1/2 cup) almond meal
- 2 tbsp cream cheese
- 1 egg
- 80ml (1/3 cup) tomato pasta sauce
- 40g (1/3 cup) mozzarella, sliced
- 4 thin slices prosciutto
- Fresh basil leaves, to serve
Preparation:
Place the grated mozzarella , almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.
Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.
Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella . Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.
RECIPE NOTES
Tip: We used a cherry tomato pasta sauce for added texture. If you need this to be gluten-free make sure you use a gluten free sauce.
You may not want the extra cheese as the base is really filling!
