Pizza Margarita was my go-to in my restaurant carb eating days. I FINALLY found a low carb marinara, and it was simply in the refrigerator section in Trader Joe’s! It tastes so fresh and amazing, and it is exactly like the crushed tomatoes and garlic from the traditional pizza. This had a tasty, crispy crust, and an authentic and traditional margarita flavor. Perfect!
This will make about six slices. Keep in mind that this is much more filling than the carb-filled pizza so you will not expect to eat the entire pizza as you would with the traditional margarita.
- 1 1/2 cups shredded mozzarella
- ¾ cup almond flour
- 2 tbs cream cheese, cubed
- 1 egg
- 1 tsp xanthan gum (optional)
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 8 oz whole milk mozzarella, sliced and dried (if purchased in brine)
- 1/2 cup low carb marinara (Trader Joe’s in the refrigerator section with the pizza crusts)
- 1 medium tomato, sliced, seeded, and dried
- 3 basil leaves, chopped
Preheat oven to 425 degrees
Combine almond flour, garlic powder, salt, xanthan gum, and cheeses and stir in a bowl. In the microwave, heat for about a minute and 30 seconds. Stir the mixture and add egg until combined. Use wet hands and press to form into a pizza crust shape and size to your liking. Using a baking mat or parchment will keep it from sticking. You want it to be relatively thin so that it is crispy (unless you like really soft doughy texture for your pizza).
Poke the crust all over with a fork. Bake for 5 minutes. Poke down bubbles with a fork and cook an additional 3 minutes or until crust is lightly browned.
Spread the marinara throughout the crust with the back of a spoon. All a layer of sliced mozzarella, half of the basil, and then the tomatoes. Bake until desired doneness (about 10-15 minutes). Remove from oven, top with remaining basil, and allow to cool for 10 minutes.
Makes six slices (servings).