Fathead Pepperoni and Ham Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 cup, shredded Mozzarella Cheese, whole milk 0.25 cup Cheese, Kraft Mexican Style Taco Cheese 3 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 oz Cream Cheese 1 large Egg, fresh, whole, raw 8 slice (1 oz) Provolone Cheese 0.333 can (6 oz) Tomato Paste 40 slice (1-3/8" dia x 1/8" thick Pepperoni 3 slices (6 per 6-oz pkg.) Canadian Bacon 1 cup (8 fl oz) Water, tap 0.5 cup, shredded Cheddar Cheese
Mix the shredded/grated mozzarella and Mexican cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, Italian seasoning and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add provolone cheese, cheddar cheese and meats. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Serving Size: 1 slice
Stir then microwave on HIGH for another 30 seconds.
Add the egg, salt, Italian seasoning and any other flavourings, mix gently.
Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
Make fork holes all over the pizza base to ensure it cooks evenly.
Slide the baking paper/parchment with the pizza base, on a baking tray (cookie tray) or pizza stone, and bake at 220C/425F for 12-15 minutes, or until brown.
To make the base really crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has browned.
Once cooked, remove from the oven and add provolone cheese, cheddar cheese and meats. Make sure any meat is already cooked as this time it goes back into the oven just to heat up the toppings and melt the cheese. Bake again at 220C/425F for 5 minutes.
Serving Size: 1 slice
Nutritional Info Amount Per Serving
- Calories: 446.7
- Total Fat: 35.7 g
- Cholesterol: 115.3 mg
- Sodium: 1,162.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.9 g
- Protein: 26.0 g
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