multipurpose low-carb dough

Multipurpose low-carb dough recipe

Baking time: 15/20 minutes

Servings: enough for one pizza base or 4/6 paninis


Your choice of toppings:

Savoury: pepperoni peppers, cherry tomatoes, olives, ground/minced beef, sausage, avocado, bacon, salmon, sardines, tuna, mushrooms, garlic, cheese, herbs etc.

Sweet: berries, nuts, granola, whipped cream, double cream, cream cheese, 85%+ (melted) chocolate


1. Preheat the oven to 200C (fan 190C).

2. Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute. You can also melt the cheese on the hob in a non-stick pot.

3. Stir, then microwave on HIGH for another 30 seconds.

4. Add the egg, salt, rosemary, and other flavourings, and mix gently.

5. Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape. Remove the top baking paper/parchment. If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again, but not too long, or the egg will cook.

6. Make fork holes all over the pizza base to ensure it cooks evenly.

7. Slide the baking paper/parchment with the pizza base (or the bread) on a baking tray (or rack) and bake at 200C for 12-15 minutes or until brown.

8. To make the base crispy and sturdy, flip the pizza over (onto baking paper/parchment) once the top has been browned and put it back into the over for another 5/10 min.

9. Once cooked, remove from the oven, and add all the toppings you like. Make sure any meat is already cooked, as it only goes back into the oven to heat up the toppings and melt the cheese. Bake again at 200C for another 5 minutes until the cheese is melted.