The Cajun Keto Chef's Cinco De Mayo Pizza
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Ingredients
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1tsp
of inulin
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1sachet
of dried instant yeast
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250grams
of shredded mozzarella
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60grams
of cream cheese
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1Tbsp
of baking powder
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1tsp
of xanthan gum
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1tsp
of dried Italian herbs
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2
eggs
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200grams
of almond meal
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2 Sisters' Salsa
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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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