Pizza base low carb, keto

Ingredients for 1 servings:

• 150 g mozzarella, grated
• 1 tbsp, heaped double cream cheese (approx. 27 g)
• 1 m.-sized egg(s)
• 75 g almond flour, partially defatted
• 1 point tomatoes, pureed (approx. 500 g)
• salt and pepper
• oregano
• Parmesan, grated or mozzarella

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 200°C (top/bottom heat) and line a baking sheet with parchment paper. Place the grated mozzarella in a glass bowl and mix with the cream cheese. Melt this mixture for 1.5 minutes at the highest setting, depending on your microwave. Meanwhile, place the egg and almond flour in a bowl. Add the melted cheese mixture and knead everything into a dough. Form the dough into a ball and place it on the prepared baking sheet. Flatten it and shape it into a pizza base with your hands, or roll it out between two layers of parchment paper with a rolling pin and then place it on the baking sheet. Bake in the preheated oven for 10 minutes on the second rack. Then remove the pizza base, turn it over, spread it with the pizza sauce, and top it as desired. For the pizza sauce, season the passata with salt, pepper, and oregano. After topping, sprinkle with grated Parmesan and mozzarella. Bake the topped pizza for about 5-10 minutes or freeze it and finish cooking later in the oven at 200°C. Caution! Please only use pre-grated mozzarella from the bag. The balls contain too much water. Each pizza base contains approximately 10 g of carbohydrates.