6 Servings 20 min Cook
2 Cup, shredded Mozzarella Cheese
3 Tbsp Cream Cheese
1 Extra large Egg
3 Cup Almond Flour
2/3 Tbsp Psyllium Husk
6 Tsp Seasoning
1/2 Tsp Salt
1/2 Tsp, ground Pepper
1/2 Cup Tomato Sauce
1 Cup, shredded Mozzarella Cheese
16 Slice round Pepperoni
1 Tbsp, leaves Oregano
Preheat oven to 400 degrees F.
Measure out 2 cups of mozzarella cheese and put into a microwave safe bowl.
Microwave the cheese until fully melted and pliable, about 90 seconds.
Add 3 tbsp cream cheese and 1 egg to the cheese and mix it in well.
Add 3/4 cup almond flour, 1 tbsp psyllium husk powder, 1 tbsp Italian seasoning, 1/2 tsp salt and pepper to the cheese mixture and mix together.
As you mix the dough, it should become cool enough to work with your hands.
Knead the dough together until you can form a round ball.
Plop the ball onto a silpat with 1 tsp olive oil to keep it easy to work with.
Press the dough out with your hands, forming a circular pattern as you press outward.
Bake the pizza for 10 minutes on one side and remove from the oven.
Flip the pizza to the other side and bake for another 2-4 minutes.
Remove the pizza from the oven and top with sauce, cheese, and pepperoni.
Bake again for an additional 3-5 minutes, or until cheese is nicely melted.
Let cool slightly, cut into slices, and serve.
Optionally, sprinkle oregano over the top.
