• 1 1/2 cup Mozzarella cheese (shredded)

• 2 tbsp Cream cheese (cut into cubes)
• 2 large Egg (beaten)
• 1/3 cup Wholesome Yum Coconut Flour

INSTRUCTIONS

1. Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet or pizza pan with parchment paper.
2. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
3. Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
4. Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.

5. Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown

   RECIPE NOTES

• Check the TIPS ABOVE on working with fathead pizza dough!
• To make keto pizza once you have the crust, top with sauce and toppings after cooking the crust and return to the oven for about 10 minutes, until heated through.
• If you don’t want to use the microwave, use a double boiler to melt the cheese and cream cheese together instead. Boil water in a saucepan, then place the cheeses in a metal bowl resting over the edges of the saucepan. The idea is to melt the cheese without burning it, stirring frequently.
• Nutrition info does not include toppings.

How to make fathead pizza with almond flour: Follow the instructions above, but replace the coconut flour with 3/4 cup almond flour and reduce the 2 eggs to 1 egg.

Serving size: 1 slice, or 1/8 of entire pizza