This crust can be made using coconut flour or almond flour. I prefer the coconut flour, so that’s what this recipe will be for.
1 ½ cups shredded mozzarella chese
2 Tablespoons cream cheese
1/3 Cup coconut flour
Pre-heat your oven to 425°. Put mozzarella and cram cheese in a microwave
safe bowl. Microwave for 30-45 seconds,
stir and put back in for another 30-45 seconds until its melted and
combined. Let cool slightly. Add coconut flour and 2 eggs to the cheese
mixture. I mix this together with my
hands. It is pretty sticky, but this
works best for me. Once its all incorporated,
make into a ball.
I use 2 pieces of parchment paper. I lay one on the counter and sprinkle with
coconut flour. Then I place the dough on
it. Sprinkle some more coconut flour on
top of the ball and top with the second piece of parchment paper. I start to flatten it with my hands and use a
rolling pin. I like to get it to about ¼
inch in thickness. Once it’s to your desired
thickness, I gently pull off the top piece of parchment paper. I move the crust attached to the bottom
parchment paper to my pizza pan.
Poke holes all over the crust. Cook for 9-15 minutes, checking occasionally
and poking more holes in any bubbles that pop up. I like mine to have a golden color. Once it reaches your desired doneness, take
it out and top it however you like.
If you would rather use almond flour, use 3/4 cups of flour and 1 egg. The same cheese measurements apply.
Download Cronometer to add your ingredients and figure out your nutrition facts.