Yields two x 22cm round bases
3 cups grated mozzarella
6 tablespoons almond flour
a pinch of salt
Heat oven to 220c. Using baking paper, line the bases of two springform pans roughly 22cm in diameter. Spray with cooking spray.
Beat the eggs with the salt and add the almond flour. Add the grated mozzarella and stir to combine.
Divide the mixture between the two pan bases. Use your hands to flatten and spread out the mixture to reach the edges of the pan.
Bake for 10 minutes. Remove from the oven. (Keep an eye on it as ovens vary. Just bake until it starts to turn golden)
Loosen the pizza base from the baking paper with a spatula. Flip it over and place directly onto the pan base. Bake for another 5 minutes on the second side.
Spread a layer of your favourite tomato and Basil sauce over the base. Next, add any pizza toppings you like. I use salami, or bacon to start with. Chopped onion, peppers, mushrooms, creamed spinach and feta, olives and sundried tomatoes. The choice is up to you.
Use a pizza slicer to cut into wedges. This pizza holds its shape nicely and can be picked up in your hand to eat.
Top with more grated cheese and bake until the cheese has melted.
Recipe credit: Jeanette's Low Carb