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Pre-heat oven to 350*F.
Add all of the dry ingredients to a bowl and whisk them together. (This includes almond flour, xanthan gum, baking powder, italian spices, pepper and salt).
In another microwavable bowl, add your shredded mozzarella and microwave for 30s at a time, stirring in-between until fully melted. (It takes me about 1min total but I have quite a terrible microwave, lol so yours may take less time).
Once the mozzarella is well-melted, add your whisked egg and mix (it's okay if these two don't fully combine).
Add your dry ingredients and mix again until a thick dough starts to form.
Use your hands as the dough comes together to continue mixing the mozzarella with the rest of the ingredients. You'll need to knead the dough for a couple minutes to get it to blend together. If you are still having difficulty blending the mozzarella with the other ingredients, see my tips above to help you out!
Once you can form a pretty even dough ball, transfer it to two large greased pieces of parchment or wax paper.
Roll the dough out to be the thickness of your desired pizza crust (~1/4-1/2 inch thick).
I rolled mine into a rectangular shape by gently pressing in the sides with my fingers to make it all even but you can make a classic round pizza instead! (Note in the picture my dough looks smaller, this is because I used a piece of leftover dough about 2/3rds of the size of the amount this recipe makes so you'll get a larger crust than mine).
Using the parchment paper to lift it, gently transfer the pizza crust onto a baking sheet and place in the pre-heated oven.
Bake for ~14-20min or until your your crust becomes golden brown around the edges. It should be firm enough to easily spread toppings on.
Turn your oven up to 400*F.
Next, add whichever toppings you prefer while the crust is still warm. Then place the pizza back in the oven to bake for another 7-10min or just until the cheese is melted/the toppings are warm.
Slice and serve immediately! Enjoy The Best Keto Pizza Crust!