3/4 cup(s) blanched
1 ounce
1 large
8 ounce(s)
1/2 cup(s)
3 ounce(s)
1/2 tsp(s)
3 cup(s)
1 Tbsp
1 ounce
78.75 g
28 g
50 g
85.05 g
1.5 g
60 g
Preheat oven to 425F. Get your pizza stone ready.
Place 6 oz. mozzarella, cream cheese and almond flour in a microwaveable container. Microwave on high for 1 minute. Stir and microwave another 30 seconds.
Add the egg and herbs and knead the dough to a uniform consistency.
Place the dough between two pieces of parchment paper and roll out to a 10" circle.
Remove top sheet of parchment and place pizza on stone. Use a fork to poke holes in the pizza crust. Bake 11-14 minutes until crisp and golden.
Spread ricotta over par-baked pizza crust. Sprinkle with garlic powder. Top with remaining mozzarella.
Return to oven to heat up and melt the cheese, about 5 minutes.
Top with prosciutto, arugula and shaved Parmesan. Drizzle with olive oil and serve.
0 Servings Fruits / 0.5 Servings Vegetables
Calories: 301.2
Omega-6 / Omega-3 ratio: 14 : 1
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