KETO PIZZA CRUST 

This coconut flour crust needs to be pre baked or it will get soft and soggy.

INGREDIENTS :-

180g (1 1/2 cups) mozzarella, shredded

30 ml (2 tbsp) medium-fat cream cheese, cubed

2 large eggs, beaten

40g coconut flour

RECIPE :-

1. Preheat the oven to 220°C. Line a baking sheet or pizza pan with baking paper.

2. Combine mozzarella and cream cheese in a large bowl. Microwave for 45 seconds and stir. Micro-wave for another 45 seconds and stir again until well incorporated. Alternatively, melt cheeses over a double boiler on the stovetop.

3. Stir egg and coconut flour into the melted cheese. Knead the mixture with your hands until a dough forms. If the dough becomes too stiff before fully mixed, microwave it for 10-15 seconds to soften it. If it becomes too sticky, chill it in the fridge for 20-30 minutes. The dough needs to be uniform.

4. Spread the dough on the lined baking sheet using your hands or a rolling pin over a piece of baking paper. Use a fork to prick holes in the dough to prevent bubbling.

5. Bake the dough in the oven for 6 minutes. Take it out of the oven and, wherever bubbles have formed, prick more holes in the crust. Bake for 3-7 more minutes or until golden brown.

6. Top the pizza crust with blistered cocktail tomatoes and rocket, or any other toppings you like.

NUTRITION :-

FAT 9G; CARBS 3G; PROTEIN 8G.

Source - Magazine Lose It, Volume 38;