12 ounces shredded mozzarella cheese
2 ounces cream cheese
1 2/3 cup (200 g) finely ground blanched almond flour, plus more for sprinkling
2 tablespoons (12 g) coconut flour
2 teaspoons baking powder
2 eggs (100 g, weighed out of shell) at room temperature, beaten
Toppings of choice (unsweetened tomato sauce, more shredded cheese)
Preheat your oven to 350°F. Place a pizza stone or overturned rimmed baking sheet in the oven as it preheats.
In a medium saucepan, place the cream cheese and melt over very low heat. Add the mozzarella in two parts, stirring gently until melted and smooth. Add about half of the almond flour, the coconut flour and the baking powder, and stir with a silicone spatula until the melted cheese has absorbed the flours. Add the remaining almond flour and stir to combine. As soon as the ingredients begin to brown in the pan, turn off the heat. Continue to stir and press the dough with the spatula until everything is well-incorporated. If the heat is still on, turn it off. Add the eggs to the dough and mix and press again until the dough is uniform in color and texture.
Turn out the dough onto a piece of parchment paper lightly floured with almond flour, and knead until smooth. Divide the dough in half, and set one half aside (cover to prevent it from drying out). Press and roll out the first half of the dough into a 12-inch round, sprinkling the dough lightly with more almond flour when it becomes sticky and rotating the dough frequently. Coax the edges inward toward the center to create an edge to the crust. Pierce all over with the tines of a fork to prevent the dough from puffing up too much in the oven.
Place the first round, still on the parchment paper, on top of the pizza stone or overturned baking sheet in the preheated oven and bake for 6 to 8 minutes or until the dough no longer glistens. Remove the crust from the oven. At this point, the parbaked dough can be cooled completely, covered tightly and frozen for later use. Repeat with the remaining piece of dough.
To continue preparing the pizza, top with unsweetened tomato sauce and more shredded cheese, if desired. Return the pizza to the oven and bake until the edges are golden brown and the cheese on top is completely melted (about another 10 minutes). Cool briefly before slicing and serving.
Nutrition information is per slice (based upon 8 slices per crust, without toppings). It is provided as a courtesy, using the calculator at Cronometer.com, but values are approximate and will vary based on real-world conditions, including the particular brands of products used among other factors.
Adapted from the Holy Grail Pizza Crust. That recipe seems to be the original on which so-called “Fathead” pizza was based.