Ingredients:

  • 1.5 cups (170g) shredded low-moisture mozzarella cheese
  • 2 tbsp (30g) cream cheese
  • 0.75 cup (85g) super-fine blanched almond flour
  • 1 tsp (3g) garlic powder

Instructions:

  1. Place the 170g of shredded mozzarella and 30g of cream cheese in a microwave safe mixing bowl.
  2. Microwave the cheese mixture in 30 second intervals. Note: This prevents the cheese from scorching or becoming grainy.
  3. Stir with a silicone spatula between intervals until the mixture is completely melted and uniform. It should look like smooth fondue.
  4. Immediately add 85g of almond flour and 1 tsp of garlic powder to the hot cheese.
  5. Fold the ingredients together using the spatula until a rough ball forms.
  6. Once the dough is cool enough to touch but still warm, knead it by hand. Knead until no streaks of almond flour remain.
  7. Place the dough between two sheets of parchment paper and roll out with a rolling pin to your desired thickness.
  8. Remove the top sheet of parchment and transfer the bottom sheet with the dough to a baking sheet.
  9. Par bake at 425°F (220°C) for 8-12 minutes until the crust is golden and firm before adding any toppings.