Serves: 4
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Ingredients
Dry Ingredients:
- 1 cup shredded mozzarella cheese
- ½ cup almond flour (or ¼ cup coconut flour if nut-free)
- ½ teaspoon baking powder
- Pinch of salt
Wet Ingredients:
- 1 large egg
- 1 tablespoon olive oil
Topping:
- ¼ cup shredded mozzarella or cheddar (for topping)
- 1 teaspoon minced garlic (or garlic powder)
- ½ teaspoon dried oregano or Italian seasoning
- 1 teaspoon olive oil for brushing
- Optional: fresh basil, rosemary, or chili flakes
Instructions
-
Make the Dough (Fathead Style):
- In a microwave-safe bowl, melt 1 cup mozzarella for about 45–60 seconds until soft.
- Add almond flour, egg, baking powder, and salt.
- Mix until a smooth dough forms (use hands if needed).
-
Shape in Pan:
- Grease a non-stick skillet or pan with olive oil.
- Press the dough evenly into the pan (like a thick flatbread).
-
Cook on Stove:
- Cook over low-medium heat for 4–5 minutes until the bottom turns golden brown.
- Flip carefully using a spatula.
-
Add Cheese & Herbs:
- Brush with olive oil, sprinkle garlic, oregano, and cheese on top.
- Cover the pan with a lid and cook another 3–5 minutes until the top is melty and edges are crisp.
-
Finish:
- Garnish with fresh herbs or chili flakes.
- Slice into wedges and serve warm.
Plan Notes
- Keto / Low Carb: ~3g net carbs per slice
- Weight Watchers: ~3–5 points (use light cheese and cooking spray instead of oil)
-
Slimming World:
- Cheese counts as your Healthy Extra A
- Olive oil ~2 syns per teaspoon
- Almond flour ~2.5 syns per tablespoon (you’ll only need a few per serving)
Optional Add-Ins
- Add sliced olives, cherry tomatoes, or spinach before cooking for a “Mediterranean twist.”
- Sprinkle parmesan for an extra cheesy crust.
