Ingredients:

  • 1.5 cups shredded low-moisture part-skim mozzarella cheese
  • 2 tbsp full-fat cream cheese, cubed
  • 0.75 cup super-fine blanched almond flour
  • 1 large egg, room temperature
  • 1 tsp garlic powder
  • 0.5 tsp dried oregano
  • 1 pinch sea salt

Instructions:

  1. Prep the oven. Preheat your oven to 425°F (218°C) and grab two large sheets of parchment paper. Note: High heat is essential for that immediate set of the proteins.
  2. Melt the cheese base. In a microwave safe bowl, combine the 1.5 cups mozzarella and 2 tbsp cubed cream cheese. Heat on high for 45 seconds.
  3. Stir and finish melting. Give the cheese a quick stir, then heat for another 30 seconds until completely melted and smooth. It should look like thick fondue.
  4. Incorporate dry ingredients. Quickly fold the almond flour, garlic powder, oregano, and salt into the hot cheese. Note: Do this while the cheese is still very hot so it mixes easily.
  5. Add the binder. Crack in the room temperature egg and knead the mixture vigorously with your hands or a stiff spatula.
  6. Form the dough. Continue kneading until a cohesive dough forms without streaks of egg or flour visible. If it's too sticky, let it sit for 1 minute to firm up.
  7. Roll it out. Place the dough ball between the two sheets of parchment. Roll it into a 10-12 inch circle, roughly 1/8 inch thick.
  8. Prepare for baking. Peel off the top parchment. Slide the bottom parchment with the dough onto a baking sheet.
  9. Dock the dough. Prick the surface all over with a fork until it looks like it has a uniform pattern of tiny holes. This prevents air bubbles.
  10. Par bake the crust. Bake at 425°F for 8-10 minutes until the crust is golden brown and firm to the touch. Now you're ready for toppings!