- 50g Parmesan
- 50g cheddar
- 200g Mozzarella, cubed
- 150g almond meal
- ½ tsp Himalayan sea salt
- 1 egg
Method:
- Place Parmesan and cheddar into TM bowl and grate 10 secs/speed 8. Set aside.
- Place Mozzarella into TM bowl and grate 5 secs/speed 5. Set 50g grated Mozzarella aside with the other cheeses for sprinkling on top of the pizzas.
- With 150g of the Mozzarella still in TM bowl, add almond meal, salt, and egg and mix 10 secs/speed 4 until mixture starts to come together.
- Tip out onto a sheet of baking paper and knead gently to form a soft dough. (Add a little more almond meal if too sticky and wet.)
- Roll out between 2 sheets of baking paper and cut into rounds to fit your pizza trays.
- Bake until lightly golden then sprinkle 1/2 of reserved grated cheeses over pizza bases and return to the oven for 10 mins to melt cheese.
- Using the back of a spoon, spread melted cheese over the bases and allow to cool. (This layer of cheese will help stop your pizza sauce from soaking into the base too much.)
- Add your favourite pizza toppings (finishing with the remaining cheese) and return pizza to oven to cook until cheese is golden and bubbling.
- Slice and serve.
Traditional Method:
- Heat oven to 180C.
- Grate the cheese on a coarse grater then place all ingredients into a bowl and stir until mixture comes together.
- Follow steps 3-9 above.