Ingredients
- 1 cup shredded mozzarella cheese
- ¼ cup shredded sharp Cheddar cheese
- ¼ cup shredded Parmesan cheese
- 2 tablespoons cream cheese
- ¾ cup almond flour
- 1 egg
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
Why This Recipe Is So Tasty
This dough is a fantastic low-carb alternative to traditional pizza crusts. It’s chewy, flavorful, and loaded with cheesy goodness, making it a crowd-pleaser for those watching their carbs or gluten intake. Plus, it comes together quickly with just a few simple ingredients.
Tips For Best Results
- Make sure the mozzarella is shredded finely to help it melt evenly.
- Use parchment paper to roll out the dough easily without sticking.
- Pre-bake the crust until golden and firm before adding toppings to avoid sogginess.
- Use parchment paper to roll out the dough easily without sticking.
- Pre-bake the crust until golden and firm before adding toppings to avoid sogginess.
Directions
Warm your oven to 400°F (200°C). In a microwave-safe bowl, toss together the mozzarella, Cheddar, Parmesan, and cream cheese. Pop it in the microwave for about a minute until everything’s soft and melty. Take it out and stir in the almond flour, egg, garlic, and parsley until it forms a nice dough. Spread the dough out on a baking sheet, then use a fork to poke some holes all over it. Bake this in the oven for around 10 minutes. Once it’s done, take it out and let it cool for about 20 minutes before adding your toppings.
Serving Advice
This crust pairs well with a variety of toppings, from classic tomato sauce and pepperoni to fresh veggies and herbs. Try adding a drizzle of garlic butter or some chili flakes for an extra flavor kick. It’s perfect for a quick weeknight dinner or a fun weekend treat.
How To Freeze This Dish
Store any leftover dough wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Cooked pizza slices keep well in an airtight container in the fridge for 2-3 days and can be reheated in the oven for the best texture. For longer storage, freeze the dough before baking and thaw overnight in the fridge.
