Quick And Easy Gluten-free, Lactose-free, Low Carb, High Fat, Cheesy Pizza Base.
Pizza Made With A Low-Carb, High-Fat Pizza Base
The Best And Cheesiest Pizza Base For Anyone Following A Low Carb, High Fat Diet.
This is simply the best and yet easiest low-carb, high-fat pizza base I've ever made and eaten. It makes a thin, crusty base that doesn't break apart or go floppy when you lift it off your plate to your mouth - unless of course you put a lot of toppings on it. But you can see in the photo further below, that my pizza has a decent amount of toppings on it, yet it doesn't flop when I pick it up. I'm even holding it over the floor, without a plate to catch it if anything should fall... because it doesn't happen. That's how good this pizza base is.
The ingredients listed make enough to serve two to three persons - you can see by the photos that I cut my pizza into quarters and that two quarters are big enough to fill a normal-sized plate. I usually manage to eat a full large-sized Dominos pizza, but this pizza is so filling (thanks to the cheesy base) that I only managed to eat one and a half slices.
Nutritional information is provided at the bottom of this article, but bear in mind that they are based on the ingredients that I used and are only for the base itself, toppings not included.
- Prep time: 10 min
- Cook time: 23 min
- Ready in: 33 min
- Yields: Serves 1-4 persons
You'll need to following equipment:
Microwave (or stove cooktop)
- 200g Shredded mozarella cheese
- 75g (3/4 cup) Almond meal or almond flour
- 40g (2 tablespoons) Cream cheese
- 1 Egg
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- Pre-heat oven to 180 degrees Celsius or 355 degrees Farenheit.
- Place the mozarella and cream cheese in a bowl and put in the microwave. Cook on high heat for one minute, then remove and mix. Return the mixture to the microwave and heat for a further 30 seconds, then mix again until the mixture is uniform, without lumps. It should look like thick custard. You might need to zap it a bit longer in the microwave.
- Stir the egg and almond meal/flour into the cheese mix and stir. Proceed with caution as the cheese mix might be hot. It's a good idea to wet your hands to prevent the dough from sticking to your hands. Mix it until it looks like dough.
- Line the baking tray with baking paper and spread the dough out thinly and evenly on it. It should spread easily, almost like normal dough. If you're having too much trouble spreading it, it could be that the dough is too cool, so put it back in the microwave for 20-30 seconds, then try again.
- Once the dough is spread out on the baking tray, poke holes with a fork all over it to prevent it from bubbling.
- Put it in the oven for about 10 minutes or until golden brown on top, then flip it over and leave it to cook for a further 8-10 minutes or until golden brown on top. At the flipping stage, if there are any bubbles, poke them with a fork before flipping the base.
- Remove the base from the oven and place your choice of toppings on it. Please know that if you overload it, slices might break or go floppy. Also, if you are putting any meat on your pizza that needs to be cooked, cook it before hand, as you won't be able to leave the pizza in the oven long enough for it to cook without the base burning.
- Cook at the same temperature until you are satisfied with the way the toppings have cooked, but no longer than 15 minutes or the base might burn.
- Serve and enjoy and feel free to share this recipe with your friends and followers on social media such as Facebook, Pinterest, etc...
- PS: There are more photos below.
Nutritional Values Based On The Ingredients I Used - Toppings Not Included
|Serving size: 1/4 of the base|
|Calories from Fat||225|
|% Daily Value *|
|Fat 25 g||38%|
|Saturated fat 11 g||55%|
|Unsaturated fat 9 g|
|Carbohydrates 2 g||1%|
|Sugar 1 g|
|Fiber 2 g||8%|
|Protein 19 g||38%|
|Cholesterol 0 mg|
|Sodium 305 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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