Mozzarella pizza

    Mozzarella Pizza

      

    April 19, 2017

    This is the original 'Fathead' pizza (famous in the low carb world). It takes 10 minutes to make and one pizza is enough to share for lunch. You can put your favourite toppings on but avocado and bacon is one of Lucca’s favourites. I always have some crispy fried bacon in the fridge for use in scrambles or omelettes.

    • Cook: 10 mins
    • Yields: Makes one. Enough to share
    Mozzarella pizza

    Ingredients

    For the topping

    180 g grated mozzarella

    3 tbsp cream cheese

    1 egg, lightly whisked

    165 g ground almonds

    1/2 tsp salt

    Toppings

    125 ml basic tomato sauce

    6-7 pieces of streaky bacon, baked in the oven until crisp

    60 g grated Mozzarella

    1 avocado, halved and scooped out of the skin

    A handful of basil leaves, to serve

    Directions

    1Preheat the oven to 200°C/400°F/gas 6.

    2Place the mozzarella and cream cheese in a microwave-proof bowl. Microwave on full for 2 minutes, or until the cheese is completely melted.

    3Add the egg, ground almonds and salt. Mix until well combined. The dough must still be very soft; if not soft enough, place in the microwave for another 30 seconds.

    4Roll the dough out thinly between two sheets of baking parchment. Remove the top sheet and bake for 6–7 minutes or until it is lightly golden.

    5Remove from the oven, spread the tomato sauce over, followed by the bacon and mozzarella. Place the pizza back into the oven and bake until golden and crisp. Put pieces of the avocado on top of the pizza and finish with a few basil leaves. Cut into slices and serve warm.

    Allergens: dairy, egg, tree nut

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