High Fibre, Keto Friendly Pizza Recipe

Method

Preheat the oven to 220° (425°F). Sprinkle a thin layer of coconut flour on a pizza stone. If you don't have a pizza stone, line a baking sheet with parchment paper and sprinkle a thin layer of coconut flour on the parchment. Set aside
In a heat-safe mixing bowl, microwave the shredded mozzarella on high for 1 minute. Add in the coconut flour and cream cheese and stir to combine then microwave on high for another 30 seconds
Add the egg, salt, rosemary and any other flavourings you want, mix gently. . If it's too hard to mix until smooth with a spoon or spatula, use your hands to knead it until it's fully combined. It will be a little sticky, that's okay
Form the dough into a ball and place on the centre of your pizza stone/baking sheet. Have a bowl of water nearby. Keeping your hands lightly wet, press the dough out into a thin circle. It should be about 12" in diameter
Make fork holes all over the pizza base to ensure it cooks evenly
Bake crust in the prepared oven for 8-12 minutes or until brown
If you like crispy base, flip the pizza over (onto baking paper/parchment) once the top has browned

While the base is cooking prepare the Marinara Sauce:

Puree the tomatoes, olive oil, and ¼ cup of the liquid from the can in a small blender or magic bullet
Stir in the remaining ingredients
Taste and adjust seasoning if necessary

Pizza Assembly:

Pour ½ C Marinara sauce onto the pre-baked crust. Spread evenly almost all the way to the edge (leave very little edge on the crust, if any at all)
Add the chopped sundried tomatoes, olives, chicken, red onion and avocado. Sprinkle with spinach and basil, top with as much or as little mozzarella as you like. Sprinkle on some extra Parmesan (optional)
Put the assembled pizza back in the oven and bake for another 6 minutes or until the cheese is bubbly and golden
Serve immediately. Store leftovers in the fridge for up to a week