L3IT3R.CHRIS LEITER / PERSONAL INTERNET
HomeHausBuilt-not-dieted pizza

Built-not-dieted pizza

A sturdy cheese-and-almond-flour crust with crisp edges and enough structure for the toppings you actually want.

Friday nightTime: 45 minutesYield: 1 12-inch pizzaHeat: 475°F

Make it

  1. Make the dough

    Melt mozzarella and cream cheese together until smooth. Stir in almond flour, egg, garlic and salt, then knead carefully until uniform.

  2. Shape

    Press between parchment into a 12-inch round, slightly thicker at the edge. Dock the center with a fork.

  3. Par-bake

    Bake at 475°F for 8–10 minutes, until golden underneath. Flip onto a fresh sheet of parchment and bake 3 minutes more.

  4. Top and finish

    Add a restrained layer of sauce, cheese and toppings. Bake 7–10 minutes until bubbling and browned. Rest 5 minutes before slicing.

From the Haus

  • Low-moisture mozzarella keeps the crust from becoming greasy.
  • Par-baking both sides is what turns a soft cheese dough into pizza you can pick up.

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