Ingredients
Scale
- ½ cup almond flour for Crust
- ¼ cup mozzarella cheese for Crust
- 1 egg for Crust
- 1 tablespoon extra-virgin olive oil for Crust
- ½ tablespoon dried basil for Crust
- ½ tablespoon oregano for Crust
- 10–12 slices pepperoni for Filling
- 1/3 pound Italian sausage, cooked/crumbled for Filling
- 1 cup pizza sauce for Filling
- ½ cup shredded cheese for Filling
- 2 tablespoons grated Parmesan cheese for Filling
Instructions
- Preheat oven to 350 degrees F.
- Place ¼ cup mozzarella in a bowl and microwave for 30 seconds. Add almond flour and egg to melted cheese, stir to combine. Add dried basil and oregano and stir to incorporate.
- Place dough in bottom of a skillet and use a piece of parchment or wax paper (a must as the dough is quite sticky) on top of the dough, allowing you to easily press the dough evenly throughout the bottom of the skillet and up the sides. It may seem like there’s not enough dough, but keep working it up the sides. It expands when it bakes even though it will seem almost paper thin before placing it in the oven.
- Cook the dough for 17 minutes in the oven – you can leave the parchment paper attached if it’s stuck, it’ll come off easily once crust bakes through. It should be a nice golden color after the 17 minutes.
- Once crust is finished baking, layer the meat in the bottom. Sprinkle the cheese on top of the meats, followed by a thick layer of pizza sauce – evenly distributed over the entire pizza. Feel free to sprinkle on a little extra cheese if desired.
- Place pizza back in the oven for an additional 15 minutes.
Notes
If a thicker crust is desired, double the crust recipe – this may add a few additional minutes to the crust baking time. If no cast iron skillet is available – you can make this as a traditional flat pizza using a pizza stone or pizza baking sheet.
