1¼ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
½ cup 1¼ tsp | Almond Flour, partially de-oiled | |
1 tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
½ tsp | Xanthan Gum | |
6.84 oz | altogether (view nutrition facts) |
Preparation
- Serving size:3.40 oz (calculated)Notes: 1/2 fat head pizza with a diameter of about 12 in (30 cm)
- Temperature: 347 °F
- Microwave the mozzarella for 1 minute at 600 Watts.
- Stir and microwave for another minute.
- Stir in the dry ingredients.
- When most of the dry ingredients have combined with the cheese, add the eggs and continue to stir.
- When most of the egg has mixed with the dough, microwave for another minute.
- Stir again, then transfer to a baking tray lined with parchment paper or a silicon baking mat.
- Knead the dough. It will be very sticky at first, but will come together quickly.
- Roll out the dough to a circle with a diameter of about 12 inches or 30 cm. If you prefer a thinner or thicker base, adjust accordingly.
- Poke holes in the dough with a fork and bake for about 12 minutes.
- Add toppings of your choice and broil until done.
- Calorie count324 kcal
- % of calories by macros
Fat 56.8 % 184 kcal 20.3 g Net Carbs 5.6 % 18 kcal 4.4 g Dietary Fiber 2.8 % 9 kcal 4.4 g Protein 34.9 % 113 kcal 28 g - Approx. WW SmartPoints™10.4
- Cholesterol 62.2 mg
- Sodium 512.4 mg
- Fat 20.3 g
- Saturated Fat 11.2 g
- Trans Fat 0 g
- Carbohydrates 8.8 g
- Dietary Fiber 4.4 g
- Total Sugars 2.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 28.2 g
- Calcium 401.9 mg
- Iron 0.2 mg
- Magnesium 14.7 mg
- Potassium 298.1 mg
- Zinc 1.7 mg
- Vitamin A (Retinol Equivalents) 137.7 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 0 mg
- Folate 5.6 mcg
- Folic Acid 0 mcg