This is an extremely versatile dough base you can use for anything from pizza crust, dinner rolls, garlic sticks, "fries," and then some. You might have to make tiny changes to the recipe depending on what you want to make (for example, to make dinner rolls with this dough base, you'll have to put baking powder in the recipe).
I finally figured out an easier way of mixing the ingredients and melting the cheese with the flour so that the dough is pliable, stretched better, and rolled out better than the ketortilla chips I made before. If mix the dry ingredients together first and then melt the cheese, you'll be able to incorporate the ingredients better.
INGREDIENTS:
2 cups shredded mozzarella cheese
1 cup super fine almond flour
1 egg
2 tbs cream cheese (not the spreadable kind, but the one that comes in a block)
1/2 tsp onion powder, garlic powder,
1/4 tsp paprika
1/2 tsp oregano and parsley flakes
DIRECTION:
Preheat oven to 425F.
Mix all dry ingredients together in a microwave-safe bowl and microwave on HIGH for 1-2 minutes or until cheese is melted. Stir together well and add the egg. Make sure the mixture is a little cooler or you might cook the egg. Once the dough is formed, roll it into a ball and place on a baking sheet that's lined with parchment paper. You don't really need a rolling pin for this--just use your hands to flatten and stretch it out to look like flatbread.
If you find the dough is sticking to your hand, just wet your hands (shake off excess water, though!) and continue flattening and stretching the dough. Take a fork and poke holes into the dough and bake for 8 minutes.
Remove dough from the oven and poke some more holes in it. Sprinkle generously with parmesan cheese and bake again for about 5-6 minutes more. Cool it for a few minutes before slicing up with a pizza cutter.
So good!
2g net carbs per 5 chips