Ingredients:

  • 1.5 cups (170g) shredded mozzarella cheese
  • 2 tbsp (30g) full-fat cream cheese
  • 0.75 cup (85g) super-fine blanched almond flour
  • 1 large egg, room temperature
  • 1 tsp garlic powder (optional)
  • 0.5 tsp dried oregano (optional)

Instructions:

  1. Combine the shredded mozzarella and cream cheese in a microwave-safe mixing bowl. Heat in 30-second bursts, stirring in between, until the mixture is completely melted and uniform with no streaks.
  2. Quickly fold in the almond flour and the egg (and optional seasonings). Use a sturdy silicone spatula to mash the ingredients together until a cohesive dough forms. If the cheese seizes or cools, microwave for 10 seconds to soften.
  3. Place the dough ball between two large sheets of parchment paper. Roll the dough out to a thickness of approximately 1/4 inch.
  4. Remove the top sheet of parchment paper. Slide the bottom parchment with the dough onto a baking sheet or preheated pizza stone.
  5. Execute a 'blind bake' by par-cooking the crust until it achieves a mahogany color. This dehydrates the surface to ensure a shattering crispness once toppings are added.