I love the tantalizing taste of a good pepperoni pizza and nobody can take that away from me (just try). This enticing and savory Keto version has saved my sanity on more than one occasion!

Makes 8 slices

Ingredients:

Base:

1 cup (113g) mozzarella cheese, shredded

1 cup (113g) strong Cheddar cheese, shredded

2 tbsp. cream cheese

4 ounces (113g) almond flour

1 extra-large fresh egg

Topping:

3 ounces (85g) chopped pepperoni

¼ tsp. dried oregano

¼ cup (28g) sundried tomatoes in olive oil, chopped

¾ cup (99g) sliced mozzarella cheese

½ cup (21g) fresh basil leaves, torn

Directions:

Pre-heat the oven to 425°F (218°C). Prepare a cookie sheet by covering it with non-stick parchment paper. Gently melt the shredded cheeses together in ceramic bowl in a microwave or over a pan of boiling water. Cool a little before kneading in the almond flour, cream cheese and the egg. When a smooth dough is formed spread it out thinly on the prepared cookie sheet. You can use your hands for this or roll it between 2 sheets of parchment. Place the cookie sheet in the hot oven and bake for 10 – 15 minutes until it begins to brown around the edges. Remove from the oven and top with the pepperoni, sun dried tomatoes, sliced mozzarella and the oregano. Place the pizza back in the oven to heat the topping trough and melt the cheese – about 5 minutes. Remove from the oven and sprinkle on the torn basil leaves. Slice and serve.

Nutritional Facts per slice: Calories 290, Fat 23.3g, Carbohydrate 5.1g, Dietary Fiber 1.7g, Net Carbs 3.4g, Protein 16.6g