1 1/2cupsshredded mozzarella cheeselow-moisture and part-skim
2ozcream cheese
2large eggslightly beaten
2tbspheavy whipping cream
Topping Ingredients
1tbspolive oil
fresh rosemarychopped
salt and pepperto taste
Instructions
Dough Instructions
Preheat oven to 425 F and line a baking sheet with parchment paper or a non-stick silicone baking mat.
Combine coconut flour, Swerve Confectioners, baking powder, and salt in a small bowl and set aside.
In a large microwave-safe bowl, combine mozzarella cheese and cream cheese. Microwave for 45 seconds on high, then remove and stir. The mixture will not be fully combined at this point, but make sure to spread out the cream cheese as much as possible.
Return cheese and cream cheese to the microwave for another 45 seconds. Remove and stir again, fully combining the mixture.
Into the bowl with your flour mixture, add eggs and heavy whipping cream. Mix until combined. Add this to the cream cheese/cheese mixture and knead with your hands until a dough forms. (If the dough starts to stiffen, microwave again for a few seconds.)
Place the dough on your lined baking sheet and roll it out into a rectangle, 1/3" thick.
Brush crust with olive oil and scatter rosemary on top.
Bake dough for 7-10 minutes or until edges begin to brown. Remove from oven.