Ingredients:
- 2 cups shredded part-skim mozzarella cheese
- 1 oz reduced-fat cream cheese
- 1 cup almond flour
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning (optional, but be mindful of sodium content)
- 1 teaspoon garlic powder (optional)
- Toppings:
- Use lean protein options: grilled chicken breast, lean ground turkey, or turkey pepperoni.
- Load up on zero-point veggies such as bell peppers, onions, mushrooms, spinach, and tomatoes.
- Opt for a light or sugar-free tomato sauce.
- Choose reduced-fat cheese or use it sparingly.
- Fresh herbs like basil, oregano, or parsley for added flavor.
Directions:
- Preheat your oven to 450°F.
- In a large microwave-safe bowl, add the shredded mozzarella and reduced-fat cream cheese. Microwave for about 45 seconds or until the cheese is melted. Stir to combine.
- Add the almond flour, egg, baking powder, Italian seasoning, and garlic powder to the melted cheese mixture. Mix until well combined.
- Place the dough onto a large piece of parchment paper. Cover it with another piece of parchment paper. Roll the dough out to about ¼-inch thick. You can use your hands to shape it further if needed.
- Transfer the pizza crust on the parchment paper to a baking sheet or pizza stone and bake for 10 minutes.
- Remove the crust from the oven (keep the oven on) and load your pizza with your favorite sauces, lean proteins, veggies, and reduced-fat cheese.
- Bake the pizza for an additional 5-8 minutes or until the cheese is bubbly and the crust is golden brown.
