About
This keto pizza base is the perfect vehicle for all your favourite low carb toppings. Once the dough is prepared you can part-bake it then finish it off with toppings of your choice.
This dough is so versatile we have also used it for our low carb mini pizzas and low carb sausage calzone.
Ingredients
- 1 ¾ cup, grated mozzarella cheese
- 5 ½ ounce food cupboard home baking almonds ground by sainsbury's
- 1 tablespoon butter
- 1 tablespoon, grated parmesan cheese
- 1 tablespoon cream cheese spread
- 1 small raw egg
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the mozzarella and butter to a heat proof bowl. Create a double boiler over a pan of boiling water and melt the butter and cheese together. Stir well to combine.
- Allow the mixture to cool a little then transfer to a food processor along with the Parmesan, cream cheese, 1 cup of the ground almonds, salt and pepper. Blend well to combine.
- Add the egg and blend again.
- Add the remaining ground almonds to the food processor and blend again to form a sticky dough.
- Turn the dough out on a large sheet of plastic wrap and form a rough log shape. Wrap in the plastic wrap, twisting the ends to secure. Transfer to the fridge for 20 minutes to firm.
- Once firm, roll the dough out as required. This is best part-baked for 10 minutes as a whole pizza base at 380 degrees Fahrenheit, before adding and cooking your toppings.
Nutrition Facts
- Servings: 4
- Calories: 458.4kcal/1917.9kJ (per serving)
- Fat: 39.4g (per serving)
- Carbs: 7.0g (per serving)
- Protein: 22.6g (per serving)
