INGREDIENTS
FOR THE CRUST
1/4 cups almond flour
2 tbls coconut flour
2 tsps baking powder
1/2 tsp garlic powder
1/2 tsp Himilayan salt
2 large eggs beaten
1/2 tsp xanthan gum
60g butter melted
FOR THE FILLING
2 cups grated mozarella
400g savoury mince
1/2 cup tomatoe sauce for pizza
2 tsps of oregano for sprinkling
METHOD
Beat eggs and melt butter in seperate dishes. Add all dry ingredients in a large bowl and whisk to make sure they’re mixed properly. Add eggs and butter to mixture. Mix well and put onto a silicone mat. Take a piece of baking paper, put over the top and roll the pastry with a rolling pin to the size of your skillet. Remove paper and turn gently into your skillet removing the silicone mat. Push into shape making sure your dough doesn’t overlap the edges. Cook for 20 minutes on 170° C or until cooked and slightly brown. Remove from oven. Layer with mozzarella first. Add mince and even out. Spread tomatoe sauce over. Add another layer of mozzarella. Sprinkle with oregano and put back in the oven and bake on 220° until cheese is bubbly and brown. If your cheese hasn’t browned and the sides are too dark, cover them with pieces of tinfoil and put your grill on.
NOTES
Recipe for savoury mince on website.
Adapted from All Day I Dream About Food
