Low Carb Pizza Base
Finally a base that you can roll thin enough and still have crispy edges but hits the low carb sweet spot! You can also use it as wraps, or make small versions and use for soft tacos.
Instructions
- 1
Pre-heat a baking sheet or pizza stone to 200°C fan, 220°C electric, or Gas Mark 7.
- 2
In a bowl place the mozzarella and cream cheese and microwave for approximately 50 seconds.
- 3
Add the almonds, baking powder and egg and smoosh it all together with your hand until it is well combined and forms a ball of dough.
- 4
Divide into 2 pieces (or 8 if using as tacos) and place each piece between 2 sheets of baking paper — not greaseproof or it will stick! Roll out to a very thin circle and remove the top sheet of paper.
- 5
Bake on the hot baking sheet or pizza stone for 3 minutes until golden brown. At this stage you can cool and freeze, or use as tacos or wraps.
- 6
Top with your favourite toppings and bake for a further 5–10 minutes. Also works brilliantly with garlic butter as garlic bread.
Notes
- Bake a few in advance for when you need a quick meal — they keep well in the fridge or can be frozen.
- Use as an alternative to a bread wrap with any filling.
- Also works instead of traditional soft tacos in Taco-less Tacos.
- For 8 mini taco bases, place 4 pieces per baking sheet.