I cannot claim to have created it - that would be Fat Head Pizza Crust, whomever that is. But I did find it on the internet, and it is blow your mind good! Soft but chewy crust, crisp bottom, good flavor. Who'd a thunk it!
It does require a microwave, and in my wildest imaginings I cannot fathom how the creator dreamed up this recipe. But it works wonderfully. So prepare yourself for some delicious gluten-free, low-carb pizza!
Pesto and Olive Pizza on Low Carb Crust
(serves 3-4)
Crust
2 tablespoons cream cheese
1 3/4 cups shredded mozzarella
1/4 cup almond meal
1 egg, beaten
pinch of salt
pesto sauce
mozzarella for topping
olives for topping
feta for topping
Preheat oven to 425 degrees. Then begin to make your crust.
In a microwave save bowl combine cream cheese, mozzarella and almond meal, stirring to combine mozzarella and almond meal. Microwave on high for 1 1/2 minutes. Remove from microwave and stir to combine, using a fork not a whisk (the whisk will hold onto to too much of the batter).
After combining well, add in egg and stir well to combine. Microwave for another 30 seconds and remove from microwave. Using a rubber spatula, smoosh batter around to make sure it is all combine; it will begin to have an elastic uniform look. Place it on wax or parchment paper and cover with more paper and roll out into 2 circles or 2 squares. You want it very thin, about 1/4 of an inch. Take off top piece of paper and using a fork poke holes all over the crust to ensure it cooks evenly (and doesn't puff up). Bake for 12-15 minutes until the bottom is lightly browned and crisp.
Remove crust from oven, and flip it over. Spoon pesto on the crust, then scatter mozzarella and feta and olives. Bake for another 12-14 minutes until cheese is melted and beginning to brown. Remove and allow to cool for 3-4 minutes. Cut and serve.
Hugs!
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