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.
Ingredients
- 180 g grated mozzarella
- 28 g cream cheese
- 80 g ground almonds
- 1/2 tsp baking powder
- 1 egg
Instructions
- Pre heat a baking sheet or pizza stone to 200° fan, 220° electric or Gas mark 7.
- In a bowl place the mozzarella and cream cheese and microwave for approx 50 seconds.
- 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'.
- Divide into 2 pieces, or 8 if using as tacos and place each piece (or 4 pieces per sheet for tacos) 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.
- Bake on the baking sheet or pizza stone for 3 minutes until golden brown. At this stage you can cool and freeze or use as tacos.
- Top with your favourite toppings and bake for a further 5-10 minutes. It also works well with garlic butter as garlic bread.
Notes
Bake a few in advance for when you need a quick meal. They keep in the fridge or you can freeze them.
You can use them as an alternative to a bread wrap with any filling.
You can also use them instead of traditional soft tacos in Taco-less Tacos
And with Ranch Eggs