Pastry Dough

A low-carb, cheese-based dough adapted for pastry-style applications. This version is tuned for a thinner, more pliable sheet that can be rolled, layered, or used as a base for tarts and similar preparations. Compared to the base dough, it uses slightly less almond flour and a more restrained egg addition to keep the texture tender rather than bready.

Ingredients

• 1 1/2 cups (170 g) shredded low-moisture mozzarella
• 1 oz (28 g) cream cheese
• 2/3 cup (65 g) almond flour
• 1 beaten egg

Method

1. Combine mozzarella and cream cheese in a microwave-safe bowl.
2. Microwave 30 seconds, stir, then microwave another 20–30 seconds until fully melted and cohesive.
3. Add all dry ingredients and mix briefly to coat the melted cheese.
4. Add beaten egg gradually, kneading after each addition, until the dough becomes smooth, cohesive, and just firm enough to roll. For pastry applications, stop slightly earlier than you would for a bread-style dough—the dough should be pliable and slightly soft, not stiff. If it becomes glossy or oily, knead in a small amount of almond flour to restore a matte finish.
5. Roll the dough between parchment sheets to the desired thickness.
6. Use as a tart base, pastry shell, or cut and shape as needed.

If the dough cools too much to work easily, brief reheating (10–15 seconds) will restore pliability.

For pastry use, fillings should be pre-cooked, reduced until thick, and fully cooled before assembly to prevent softening the dough.