140g grated mozzarella
55g cream cheese
1 egg
1 ½ cups almond flour


½ cup frozen blueberries
1 – 2 tsp xylitol
A squeeze of lemon juice
1 tsp vanilla essence


Pizza tomato sauce
½ cup grated mozzarella cheese
50g brie cheese
Sprinkle of origanum
4-5 slices pancetta
Fresh rocket leaves


Pre-heat oven to 200°C.

For the blueberry preserve – Put blueberries into a small saucepan. Heat up quickly and then turn the heat down to medium low. Add the rest of the ingredients and stir. Simmer until the preserves thicken stirring frequently.

For pizza base – Put cheeses into a glass mixing bowl and microwave on high for two minutes.  Mix with a fork. Add the egg and mix until well combined. Add almond flour. Initiate mixing with fork and then begin to use your hands kneading the dough until well mixed. Push into pizza pan or form any shape of choice on a baking tray. Pizzas don’t have to be round. Bake for 10 minutes or until just turning brown. Remove from oven.

Smear with pizza sauce, sprinkle with mozzarella and add small blocks of Brie cheese. Sprinkle with origanum. Return pizza to oven and bake until cheese starts bubbling and slightly brown. Remove and add a few rolled up pancetta slices, blueberry preserve and a few rocket Ieaves. Serve warm.

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