Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A low carb pizza base made from melted mozzarella, cream cheese, egg and ground almonds that rolls thin and bakes crisp at the edges.
Equipment: Microwave or saucepan, baking tray, rolling pin, baking paper
Measures and names
Ingredients
- 170 g grated mozzarella, the firm, low-moisture kind
- 30 g full-fat cream cheese
- 1 egg
- 85 g ground almonds
- ½ tsp dried oregano
- A pinch of salt
- 3 tbsp tomato purée (tomato paste)
- 2 tbsp water
- ½ tsp dried oregano
- A pinch of garlic granules
- Salt
- 100 g grated mozzarella
Optional extras
- 1 small handful of fresh basil leaves, to finish
Method
- Heat the oven to 220°C (fan 200°C) and have two sheets of baking paper ready.
- Put the 170 g mozzarella and the cream cheese in a bowl and microwave for about 1 minute, stirring halfway, until soft and stretchy. (Or melt gently in a non-stick saucepan, stirring.)
- Stir in the egg, ground almonds, oregano and a pinch of salt, then knead for a minute until it comes together into a smooth dough. Wet hands help if it sticks.
- Roll the dough between the two sheets of baking paper into a 25 cm round. Peel off the top sheet, slide the base on its paper onto a baking tray and prick it all over with a fork.
- Bake for 10–12 minutes until golden. While the base bakes, mix the tomato purée with the water, oregano, garlic granules and a pinch of salt to make the sauce.
- Spread the sauce over the base, leaving a small border, and scatter over the mozzarella. Bake for 5–8 minutes more until the cheese bubbles. Scatter over the basil and cut into slices.
Swaps and tips
Fresh mozzarella balls are too wet for the dough; use a block or pre-grated low-moisture mozzarella. For a nut-free dough swap the ground almonds for 40 g coconut flour (it absorbs more) or 85 g ground sunflower seeds. The dough can be made a day ahead and kept in the fridge. This is the richest of the pizza bases on the site, so it suits a treat night rather than every week.
Easy variations
- Chicken and pepper (cooked chicken, red pepper, red onion)
- Tuna and red onion (a drained tin of tuna, red onion, olives)
- Mushroom and spinach (sliced mushrooms, wilted spinach, a little garlic)
- Egg and ham (ham, with an egg cracked into the middle for the last 8 minutes)
- Spicy (pepperoni or chorizo, jalapeños, chilli flakes)
- Greek (feta, olives, cherry tomatoes)
- Breakfast (bacon, egg, mushrooms)
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 48 g | 9 g | 6 g | 60 g | 762 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
