Cheese-and-Almond-Flour Pizza Crust
This page gives a crust-only formula built from grated block mozzarella, cream cheese, egg and almond flour, with the safety checks placed beside the steps that need them. 247-Keto has not kitchen-tested this recipe, so the amounts, shaping instructions and oven setting are editorial proposals, not observed results.
Food safety and allergens
Shell eggs can contain Salmonella. Wash your hands, the bowl, the spoon and any surfaces after raw-egg contact, and do not taste the raw batter. Cook the crust thoroughly, then check the thickest part with the thin-tip thermometer for at least 160°F (71°C), the FoodSafety.gov endpoint for egg dishes FoodSafety.gov minimum internal temperatures FDA egg safety guidance. The oven setting is our proposed method; the temperature is the safety endpoint. Reheat leftovers to 165°F (74°C) FDA egg safety guidance.
Keep raw-egg utensils away from ready-to-eat food. Refrigerate leftovers at 40°F (4°C) or below within two hours, or within one hour if the room is above 90°F (32°C), using shallow containers FoodSafety.gov food handling guidance. This crust contains milk, egg and almonds, all among the major allergens identified by FDA. Read the current label on every product you buy FDA food allergy guidance.
Browse more keto recipes or look up ingredients in the food database.
247-Keto has not kitchen-tested this recipe, so yield, timing, texture and taste are unknown.
Practical notes
This is a crust only, with no sauce or toppings. Grate the Sargento low-moisture part-skim mozzarella block yourself. Fresh mozzarella is not a substitute, and pre-shredded cheese should not be assumed to share its formulation Sargento mozzarella block ingredients. The almond flour is Bob's Red Mill superfine, which the maker describes as finely ground blanched almonds rather than almond meal with skins Bob's Red Mill almond flour information.
The formula is written in grams, so weigh everything on the scale first. Keep the bowl above the steaming water, not in it, and wear oven mitts around the steam. Let the cheese mixture cool until it is comfortable to handle before adding the egg. Press the dough between the parchment sheets rather than by hand, and lift the lower sheet with the crust onto the baking sheet.
Ingredients
- 170 g Sargento low-moisture part-skim mozzarella block, grated
- 28 g plain full-fat pasteurized cream cheese
- 84 g Bob's Red Mill superfine blanched almond flour
- 50 g raw whole egg, shell removed
- 1 g garlic powder
- 1 g fine salt
Equipment
- Digital scale
- Grater
- Heat-safe mixing bowl
- Saucepan
- Mixing spoon
- Oven
- Rimmed baking sheet
- Parchment
- Oven mitts
- Thin-tip thermometer
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment rated for this setting.
- Put the weighed mozzarella and cream cheese in a heat-safe bowl over a saucepan of gently steaming water, with the bowl above the water. Stir until the cheeses can be mixed; use mitts and keep steam away from your hands.
- Remove the bowl from the heat. Allow the mixture to cool enough to handle without burns, then stir in the weighed egg, almond flour and remaining dry ingredients until incorporated.
- Press the dough between parchment sheets toward an even proposed 6 mm thickness. Remove the top sheet and place the lower parchment and crust on the baking sheet.
- Bake until the egg-and-cheese dough is set through the center with no wet raw batter; check the thickest part with a thin-tip thermometer for at least 160°F (71°C). Do not taste raw dough.
- Remove with oven mitts and cool enough to handle. Refrigerate perishable leftovers promptly; the shaping instructions are proposed and do not establish finished yield or texture.
Article history
- Recipe formulas restored with source and food-safety review. These pages are not kitchen-tested and list no measured results or nutrition values. Concept art is illustrative only.
- First published
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