Why this works
Melted mozzarella and egg set into a flexible crust while almond flour gives enough body to hold toppings. It works best thin, hot and not overloaded, because the crust is already doing a lot.
Ingredients
- 170g shredded mozzarella
- 35g almond flour
- 1 egg
- 15g cream cheese
- 1/2 tsp baking powder
- Pinch of salt
- Optional: Italian herbs
Method
- Melt mozzarella and cream cheese gently.
- Stir in almond flour, baking powder, salt and egg.
- Mix into a soft dough.
- Press between baking paper into a thin round.
- Bake at 220°C for 8–10 minutes.
- Add toppings and bake again until browned.