Lunch

Pepperoni Pizza with Fat Head Crust is for Lunch.

Pepperoni Pizza with Fat Head Crust takes 10 minutes to prepare.

Pepperoni Pizza with Fat Head Crust takes 25 minutes to cook.

Pepperoni Pizza with Fat Head Crust makes 4 servings.

The ingredients for Pepperoni Pizza with Fat Head Crust are:

1 serving Egg white, large
2 tbsp Cream Cheese
3 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1.5 cup Cheese, Mozzarella Cheese, Fat/Free, Shredded Kraft
30 grams Pepperoni
0.25 cup Ragu Pizza Quick Sauce, Traditional
.33 cup Cheese - Kraft Mozzerella Shredded

Here is how you make Pepperoni Pizza with Fat Head Crust:

Put Mozzarella and cream cheese in a medium bowlMicrowave for 1 min, stir and then another 30 sec, stirStir in egg and almond flourWet hands and spread "dough" thin on parchment paper. It should spread evenly with dough-like consistency.Poke rows of holes with a fork to avoid bubbles.Put in 425 degree ovenAfter 8 minutes check the crust and poke holes if there is bubbles.Add desired pizza toppings.Continue cooking for a total of 12 to 14 minutes or until slightly brown and golden.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user MICHIW46765.

The nutritional information for Pepperoni Pizza with Fat Head Crust is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 289.2

• Total Fat: 18.5 g
• Cholesterol: 30.9 mg
• Sodium: 750.3 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 2.6 g
• Protein: 23.5 g

Pepperoni Pizza with Fat Head Crust is Italian cuisine.

The dietary needs meet for Pepperoni Pizza with Fat Head Crust is Low Carb