Crust ingredients:
1 1/2 cup shredded mozzarella* cheese
2 oz cream cheese
3/4 cup almond flour (blanched, fine)
1 egg
garlic salt
Crust preparation:
Heat oven to 425. Combine shredded cheese and cream cheese. Microwave 60 seconds. Stir. Microwave 30 sec. Add almond flour and egg. Spread with wet hands onto a baking sheet lined with parchment paper. Sprinkle with garlic salt to taste. Bake 8 minutes. Prick with fork to settle bubbles. Bake an additional 4 minutes.
Top with sauce, meat (cooked), veg, oregano, etc. and more cheese. Bake approx. 10 minutes to melt.
Additional serving suggestion: Cheese sticks
Melt 3 Tbs butter. Combine with 1+ Tbs garlic powder. Sprinkle with basil. Top with cheese and bake approx. 10 minutes to melt.
*CHEESE RECOMMENDATION: I found Burnett Dairy 3 Cheese Blend to be ideal for this recipe. I get mine from Woodman’s.
Carb count: approx. 21g total carbs for the entire crust (your tomato sauce will add some, as will certain toppings). This is less than 2g carbs per slice of crust.
A very quick search for “fathead pizza” on the internet says that half a pizza is only 10g net carbs… I can only manage to put away less than a quarter of this pizza – though, that may be because this Wisconsin girl puts an insane amount of cheese on top.