Ingredients
Method
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the mozzarella and cream cheese together (about 60–90 seconds).
- Stir until smooth, then quickly mix in the egg, almond flour, and seasonings. Combine well.
- Place the dough onto the parchment and press into a flat, even circle or rectangle about 1/4-inch thick.
- Bake for 10–12 minutes until the edges are golden.
- Add toppings of choice and return to the oven for 5–7 more minutes, or until cheese is bubbly.
Notes
- Shred your own mozzarella - pre-shredded versions often contain starch that adds unwanted carbs.
- Use full-fat cheese and cream cheese for better texture and slower glucose absorption.
- Wet your hands before pressing out the dough to prevent sticking.
- Bake the crust on parchment paper for easy cleanup and crisp edges.
- Watch the oven during the final broil - it browns fast.
- For extra fiber, mix in 1 tablespoon of ground flaxseed or psyllium husk.
- Want it firmer? Add 1 tablespoon of almond flour or grated parmesan.
- Let the crust cool 2–3 minutes before slicing to keep it from tearing.
- You can bake the crust ahead, cool completely, and freeze it for up to 1 month.
- Reheat straight from frozen - add toppings and bake 8–10 minutes until hot and crisp.