On the table in: 40 minutes
Serves: 4
Origin: Italian
Ingredients:
Nutritional Information
Per serving: 300 calories; 2.5g carbohydrates; 19g protein; 24g fat; 2g fibre
Instructions:
- Place the grated mozzarella, almond meal and cream cheese in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring halfway, or until melted and combined. Add the egg and working quickly, beat vigorously with a wooden spoon until combined.
- Preheat oven to 200/180C fan forced. Place the ‘dough’ between 2 pieces of baking paper and roll to line a 32cm pizza tray. Remove the top piece of baking paper and slide the dough with the bottom piece of baking paper onto the pizza tray. Prick with a fork. Bake for 10 mins or until puffed and golden.
- Use the paper to slide the pizza from the tray. Flip back onto the tray to cook the other side. Cook for a further 5 minutes or until the top is golden. Spread lightly with tomato pasta sauce and top with sliced mozzarella. Bake for 3-4 minutes or until the cheese has melted. Drape with prosciutto and scatter with basil leaves.
Chef’s suggestions:
We would like to acknowledge that this recipe was sourced from Taste.com.au on 18 March 2019.
Author: Alison Adams Image credit: Jeremy Simons Publication: Taste.com.au
https://www.taste.com.au/recipes/low-carb-keto-friendly-pizza-recipe/cnzyga3p