I have tried for a few months now to figure out a way to make the quesadilla dough recipe (it’s made with 2 tbsp coconut flour) act more like a pizza crust. Yesterday I made 3 kinds of crusts experimenting with one thing after another. I used oat flour (2 tbsp) which made the carb count too high but worked really well. I tried adding flax (2 tbsp) which worked but, for me personally, flax is not a flavor I enjoy. So then I’m thinking why not just add some almond flour? I did that and it worked! It was bland though!! I got up this morning to make this thing one last time. I knew exactly what to do to bring this to its highest potential and I think I did it. Yes. I did. Check out these amazing pictures from people who have tried this recipe!

I only needed to add 4 tbsp of almond flour. I’m going to use 1/2 a stick of butter for flavor and to add moistness to it. I added fennel, garlic powder, and hot red pepper flakes to the cheese. before melting it.

Melted mozzarella is a thing of beauty. My apologies for all the pictures on this post. Would you believe I have more than this? I am actually being quite restrained. I did make this three other times yesterday! LOL.

When you first start to combine all the ingredients it looks pretty hopeless. As you are trying to mix the flours and wet ingredients into the dough you’ll notice that your cheese is starting to stiffen up. Ball up the cheese and the mixture together and then microwave for 10 secs. When it comes out you’ll be able to press and fold the cheese into the batter. It will come together nicely. (I have a video tutorial on how to bring a cheese dough together using Cooky’s pizza crust recipe except now I don’t use the extra almond flour on the outside to bring it together. Microwaving it again seems to do the trick nicely.)

It’s starting to get firm again so I microwaved it another 10 seconds before rolling it out.

I sliced off the sides with a pizza cutter and then added those slices back into the top of my dough with a rolling pin. I used my finger to drag a line down the length of this on each side about a third of the way in as a guide. This gave me an idea of where to stop slicing for the strips.

Once you’ve cut those strips don’t move your stromboli until it’s all wrapped up.

Wow! Look at that thing! What have I done? I can’t wait to make 90 million different versions of this. Today it was just mozzarella and pepperoni inside.

This is the part that gets me. This picture above showing how really this is bread even though we are using cheese to make it act like a dough. With the combination of almond flour and coconut flour this is just one recipe I will be going to over and over again. I couldn’t have been more pleased with the results. I hope this is one that you will like too!

Update: If you are using a higher fat cheese for this recipe and your dough comes together really quickly but it’s wet then add in one more tablespoon coconut flour and extend the baking time to 20 mins. It will still come out. The cheese I use has about 5 grams of fat per 28 grams serving. I used a Monterey shredded cheese today (8 grams fat per 28 gram serving) and it was really wet. Adding in the extra coconut flour helped it out tremendously. Here are my results using a higher fat cheese. This is with monterey jack shredded cheese. I baked 18 mins and it was still moist, so I think 20 mins would be better. (It’s that color because I added in paprika today! I made a BBQ chicken stromboli with this.) I do however recommend the 2% mozzarella for the best results.



The difference is pretty big to me so I recommend using a lower fat cheese with this dough!

Special notes for working with this cheese dough:

Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.