Ingredients
- 1 tsp of inulin
- 1 sachet of dried instant yeast
- 250 grams of shredded mozzarella
- 60 grams of cream cheese
- 1 Tbsp of baking powder
- 1 tsp of xanthan gum
- 1 tsp of dried Italian herbs
- 2 eggs
- 200 grams of almond meal
- 2 Sisters' Salsa
Instructions
- 1. Mix together 1 tbsp of warm water, inulin, and yeast in a small bowl and cover with cling film and a towel or silicone mat to keep warm.
- 2. Transfer to a warm spot until yeast activates and is foamy (15-20 mins).
- 3. Heat cheese and cream cheese in microwave-safe bowl for 2 mins on high. Stir to combine.
- 4. Add eggs and baking powder. Stir to combine.
- 5. Add remaining ingredients and mix until well combined and no longer sticky.
- 6. Transfer dough to a silicone mat and chop into 2 even pieces.
- 7. Roll on piece of dough thinly (approx into a 30 cm diameter circle) between 2 pieces of baking paper. Neaten to edges using a spatula or cake scraper.
- 8. Prick the base all over with a fork.
- 9. Transfer to a large baking tray, cover, and leave to prove in a warm place for 1 hour.
- 10. Repeat with other piece of dough.
- 11. Place a pizza stone (or large baking tray) into the oven. Preheat oven (480 degrees).
- 12. Using the edges of the baking paper, lift and transfer the pizza onto the pizza stone/ baking tray. Bake for 3-5 mins.
- 13. Remove from oven and top with your favorite toppings. Then, return to oven and bake 4-6 mins or until cheese is melted and lightly golden.
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