Pizza Crust
NUT-FREE KETO
To a microwave-safe bowl, add shredded mozzarella and cream cheese and transfer bowl to microwave.
Microwave on high for 1 minute. Mix cheese mixture with spatula and microwave again for additional 30 seconds.
Remove bowl from microwave, add egg, and mix until ingredients are well-combined.
If mixing becomes too difficult, return the bowl to microwave and microwave on high for about 20 seconds. Mix again with a spatula.
To bowl, add ground sunflower seed meal and salt and, using hands, knead the mixture together until fully incorporated.
Cover bowl with foil and transfer to the refrigerator to chill dough for 20-30 minutes.
Preheat oven to 400 degrees to come to temperature while dough chills.
After dough has chilled, remove bowl from refrigerator and transfer dough to parchment paper or silicone baking liner.
Place another piece of parchment paper atop dough and, using a rolling pin, roll dough out to about ¼” thick.
Remove and discard top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.
Using a fork, gently prick dough all over. Transfer baking sheet to oven and bake until golden, about 10-12 minutes.
Remove baking sheet with crust from oven. Top with your favorite low-carb pizza toppings before baking again to melt the cheese you use and cook the vegetables or protein you decide to include.
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