Ingredients

• 2 C Mozzarella, shredded
• 1 C Parmesan, shredded
• 2 oz Cream Cheese
• 2 Eggs, beaten
• 1/4 cup Flaxseed meal (ground, not whole)
• 1 1/4 cup Blanched Almond Flour (or 1.5C almond meal and omit flaxseed)
• 1 Tbl Whole Fennel
• Garlic Salt (the Duct Tape of food): about 1tsp, to taste, from the shaker
• Coconut Flour: pinch or two to lightly coat the parchment

Method

Prep

1. Set oven to 475°F.

Batter

1. Line a cookie sheet with parchment paper and sprinkle a light dusting of coconut flour on the parchment.
2. Microwave the parmesan, mozzarella and cream cheese for 1 minute, stir with fork, then another 30 sec.
3. Stir in eggs, almond, flax and fennel.
4. Start with fork, then wet hands and “knead the dough”. Pick up and roll outside-to-in to mix well.
5. Wet hands and press the dough directly onto the parchment into a thin, even sheet (~1/8" thick), reaching close to the edges. Keep thickness uniform to avoid soft spots.
6. Poke holes and sprinkle with garlic salt.

Bake

1. Bake until the crust is lightly golden, dry to the touch, and the edges are firm (do not remove while pale).
2. Flip the crust and bake an additional 2–3 minutes to firm the underside.

Finish

1. Remove crust from oven. Add a thin layer of cheese directly onto the crust (acts as a moisture barrier), then add sauce and remaining toppings.
2. Return to oven or broiler and cook until the cheese is bubbling, browned in spots, and edges are crisp.