FAT HéAD PIZZA CRUST

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Thé dough is kind of sticky to work. I liké to usé parchmént papér whén rolling thé dough out. I’ll put a layér of parchmént papér ovér thé dough and thén usé a rolling pin to spréad out thé dough. Makés lifé much éasiér!

INGRéDIéNTS

• 1 1/2 cups shréddéd mozzarélla
• 3/4 cup almond flour
• 2 tabléspoons of créam chéésé, cubéd
• 1 égg
• garlic powdér, onion powdér, and mixéd hérbs for séasoning *séé notés

INSTRUCTIONS

1. Put Mozzarélla and créam chéésé in a médium bowl
2. Microwavé for 1 min, stir and thén anothér 30 séc, stir
3. Stir in égg and almond flour
4. Wét hands and spréad “dough” thin on parchmént papér. It should spréad événly with dough-liké consisténcy.
5. Poké rows of holés with a fork to avoid bubblés.

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