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Make your own gluten-free pizza dough with this delicious keto-friendly recipe.


Servings

4

Total time

40 minutes

Courses

Dinner, Lunch


Ingredients

  • 140 g mozzarella (coarsely grated)
  • 55 g almond meal
  • 2 tablespoons cream cheese
  • 1 egg
  • 80 ml tomato pasta sauce
  • 40 g mozzarella (sliced)
  • 4 prosciutto (thin, sliced)
  • fresh basil leaves (to serve)


Method

  1. Place the grated mozzarella, almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.
  2. Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.
  3. Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella. Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.
  4. View the recipe instructions at www.taste.com.au

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