1-½cupsgrated mozzarellaI used 160 grams of Kraft 2%
8ouncessugar free pizza sauce
1 ¼cupgrated mozzarella cheeseI used 140g of Kraft 2%
2tablespoonsgrated Parmesan cheese
Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.
In a large bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, salt, and xanthan gum (if using).
In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)
Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.
Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14x14-inches). Using rolling pin, roll dough out to a circle about 14 inches in diameter.
Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper. Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.
Bake for 10-15 minutes or until top begins to brown. Remove from oven.
Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce. Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.
Bake pizza about 20-30 minutes, until cheese is bubbly and browned. You can cover the edges of the crust with strips of tin foil (or use a pie shield) to prevent burning. Let cool 5 to 10 minutes before serving.
Pizza can be made in any deep dish pan, but the crust is crispiest when using a stoneware or cast iron pan.The coconut flour can be reduced to 2 tablespoons by adding 3 tablespoons of unflavored whey protein isolate powder.