Keto SunFlour Pizza

Yield: 12″ Pizza

INGREDIENTS
2 cups SunFlour
3 cups Shredded Mozzarella Cheese (Low Moisture part Skim Milk)
4 Tbsp (2 oz.) Cream Cheese
2 eggs
Toppings: for the Margherita version (shown above), use pesto sauce, red sauce, buffalo mozzarella cheese; for traditional topping use mozzarella cheese, pepperoni and red sauce (shown below)

DIRECTIONS

1. Pre-heat oven to 400 degrees.
2. In a medium bowl, beat the eggs and mix in SunFlour until thoroughly combined.
3. In a separate bowl, place mozzarella cheese and cream cheese. Microwave for 30 seconds and stir with spatula. Microwave again for 10 more seconds and stir.  Repeat this until the mixture is runny (about 4-5 times total).
4. Combine the cheese mixture with the SunFlour/egg mixture until thoroughly incorporated. Then using a spatula, mix into a ball shape.
5. Drop the pizza dough onto parchment paper.
6. Put a second sheet of parchment paper on top of dough and press the dough out with hands into about a 7-8” circle. Then take rolling pin and roll out into 12” circle.
7. Place parchment paper with pizza dough onto a pizza pan and remove the top piece of parchment. Pierce dough with a fork in multiple spots to prevent air bubbles from forming during baking.
8. Bake for 10-12 minutes at 400 degrees until pizza starts to brown. Because you will flip this over to finish the baking, you don’t want it too brown at this stage.
9. Let cool for 5 minutes and flip top side of pizza over onto pizza pan and remove the bottom piece of parchment. 
10. Top with sauce, meat/veggies and mozzarella or other cheese and bake 10-15 minutes until cheese melts and the crust is browned to your liking (keep an eye on it so it doesn’t overbrown). Cut, serve, and ENJOY!